I was inspired by watching MasterChef to make a quick dessert with a banana. I wanted a banana pudding, or a banana cream pie, but also something light, and easy. So I made a basic blancmange with cornstarch (the traditional Fanny Farmer recipe), then dumped in a couple of big handfuls of chocolate and sliced bananas soaked in rum. No added fat or eggs, and can easily be made parave or vegan. Not the same as a real Southern-style ‘nana puddin’, but delicious and so much more healthful.
- 3 TB cornstarch
- 1 TB sugar
- 1/4 cup coffee
- 1 3/4 cups unsweetened almond milk
- 3.5 oz (100 grams) Ghirardelli 60% Bittersweet Chocolate Chips
- 2 oz dark or spiced rum
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 2 ripe bananas
- In a medium saucepan, mix cornstarch and sugar with hot coffee, stir well over medium heat.
- Gradually add milk, stirring continuously to incorporate without lumps.
- Add chocolate chips and stir to melt.
- Cook until thick, about 10 minutes, stirring often to keep from burning.
- Slice bananas, and sprinkle with rum.
- Remove pan from heat, season with extracts, and stir in bananas.
- Cow’s milk can be used instead of the coffee and almond milk.
- Amount of sugar can be adjusted to taste. Add 1-2 TB if bananas are less sweet.
- Unsweetened baking chocolate or regular semisweet chips can also be used, adjust sugar accordingly.