Banana Pudding with Vanilla
This elegant and simple banana pudding features blended bananas, vanilla seeds, and a caramel base, creating a silky dessert perfect for any occasion.
Ingredients
For the caramel base
- 1 cup White sugar For the caramel base
For the pudding
- 3 Ripe bananas, cut into pieces Use ripe bananas with brown speckles for the best flavor.
- 1 tin Low-fat condensed milk Keeps the pudding rich without being overly heavy.
- 1 tin Plant-based milk Use the empty condensed milk tin as a measure; unsweetened is best.
- 1 Seeds from 1 vanilla pod Adds depth and aroma.
- 4 large Eggs Eggs do the thickening.
Instructions
Preparation
- Add the white sugar to a saucepan over medium heat. Let it melt slowly, swirling the pan occasionally, until it becomes a golden liquid caramel. Avoid stirring to prevent crystallization.
- Carefully remove the caramel from the heat and pour it into a pudding mould. Tilt the mould so the caramel coats the bottom evenly. Set aside to cool slightly.
Blending the filling
- In a blender, combine the banana pieces, low-fat condensed milk, plant-based milk, vanilla seeds, and eggs. Blend until completely smooth and creamy, with no visible banana pieces.
Assembly and Cooking
- Slowly pour the blended mixture over the caramel in the prepared mould.
- Cook the pudding using your preferred method (such as a water bath or steaming) until set. Allow it to cool completely, then refrigerate for several hours or overnight before serving.
Notes
This banana pudding is an excellent make-ahead dessert and can be stored covered in the refrigerator for up to 3 days. Run a knife gently around the edges before unmolding for a clean release.