Banana Pudding

If you’re like me, bananas are probably perpetually on your kitchen counter, honey and cinnamon constantly gracing your pantry and eggs profusely filling your refrigerator space on a regular basis. All you would need is some evaporated milk to whip yourself up a fabulous dessert that takes no more than five minutes preparation time. So this is nothing fancy, dear friends, just a simple, homey dessert for which you probably have the ingredients already.

Ugly, brown, overripe bananas are meant to be baked (fresh ones too). Oh yes! What better than a pudding?

































The texture of this pudding is a cross between a custard cake and a bread pudding even though it doesn't contain any bread. Give it a try!


Banana Pudding Recipe

4 to 6 servings

2 eggs
¼ cup honey
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon vanilla extract
1 (12-oz) can evaporated milk
4 bananas, mashed

Preheat the oven to 400 degrees Fahrenheit.

In a large bowl, whip the eggs with the honey, cinnamon, salt, vanilla extract and evaporated milk. Whisk in the mashed bananas. Transfer to an 8-inch rimmed baking pan or ramekins. Bake for 15 minutes. Lower the oven temperature to 350 degrees and bake for 25 to 35 minutes. (Bake for 25 minutes if using ramekins and 30-35 minutes if using an 8-inch pan.)

Let cool at room temperature. Refrigerate. Serve cold.