Mini Banana Pudding
The ultimate comfort food, this Mini Banana Pudding combines creamy, rich flavors with a delightful crunch. Made with fresh bananas and roasted almonds, it's an easy weeknight dessert that will satisfy your cravings. Enjoy this delicious dish tonight!
Equipment
- Frying Pan
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 10 whole Almonds
- 2 tablespoons Cornstarch
- dash Kosher or Sea Salt
- 3 tablespoons Coconut or Date Sugar
- 1 egg yolk Egg Yolk slightly beaten
- 3/4 cup Milk 1% or 2% is recommended (optional canned lite coconut milk)
- 1/2 teaspoon Vanilla
- 2 bananas Bananas thinly sliced
Instructions
- Preheat the oven to 325 degrees F. Roast almonds for 12 minutes and allow to cool while preparing pudding. After they have cooled, mince the almonds in a food processor or with a knife.
- In a saucepan, combine cornstarch, salt, and coconut sugar. Add the egg yolk to the dry ingredients. Gradually stir in milk and continue stirring until well combined. Turn to medium heat and cook while stirring constantly.
- Continue cooking until the mixture thickens into a pudding-like consistency. Remove from heat, stir in vanilla. While still warm, alternate pudding with bananas in dessert dishes. Sprinkle minced almonds on top of the pudding.
- Top with whipped topping if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the pudding for later enjoyment, but the texture may change once thawed.
- Variations: Swap out bananas for other fruits like strawberries or peaches for a fresh twist.
- Layering: Try layering with different toppings like crushed cookies or granola for added texture.
- Sweetness: Adjust the sweetness by using more or less coconut sugar based on your preference.