Servings: 6 people
Calories: 210kcal
Cost: $10
Equipment
- Medium-sized saucepan
- Mixing bowl
- Spatula
- Oven-safe baking dish
- Whisk
Ingredients
- 4 ripe bananas
- 1 cup sugar (for caramelizing)
- 1 tablespoon butter
- 2 cups milk whole or alternatives like almond/coconut milk
- ½ cup sugar (for the pudding mixture)
- 3 eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Peeled and sliced the bananas into thin rounds and set aside.
- In a pan over medium heat, melt 1 cup of sugar with a tablespoon of butter, stirring until it becomes a deep amber color (about 5-7 minutes).
- Add the sliced bananas to the caramelized sugar mixture and gently stir to coat.
- In a separate bowl, whisk together milk, eggs, ½ cup of sugar, cornstarch, and vanilla extract until fully combined.
- Pour the banana-caramel layer into an oven-safe dish, followed by the pudding mixture on top.
- Bake in a water bath at 180°C (350°F) for 45 minutes, then let it cool before refrigerating.
- Serve chilled and enjoy!
Notes
Use very ripe bananas for the best flavor. Be patient while caramelizing; it needs time to develop its rich flavor. To lighten it up, consider using almond or coconut milk instead of whole milk. For a unique presentation, garnish with whipped cream or nuts and serve in individual ramekins. Store the pudding in the fridge for up to 3 days, and for optimal results, serve chilled.
Nutrition
Calories: 210kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 50mg | Potassium: 250mg | Fiber: 2g | Sugar: 20g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg
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