October 23rd: banana pudding

Greg went away for the weekend, leaving behind a heap of bananas he didn't get around to eating, that had gone past their prime. O and I resolved the problem with a banana-cooking-festus. We made two banana recipes from How to Cook Everything Vegetarian: banana loaf and banana pudding. The loaf was not as good as Mom's recipe, so I won't use it again. The pudding, however, was the star of the show. Delicious warm; Delicious cold. You should make this.


Banana Pudding

2 1/2 cups whole milk, divided
1/4 cup sugar
pinch salt
1 vanilla bean or 1 tsp vanilla extract
3 ripe bananas, peeled and cut into 1/2-inch pieces
3 tbsps cornstarch
2 tbsps unsalted butter, softened (optional)
whipped cream, for serving (optional)

Put 2 cups of the milk, the sugar and the salt in a small to medium saucepan over medium-low heat. If you're using vanilla bean, split it in half lengthwise and use a small sharp knife to scrape the seeds into the milk; add the pod. Cook just until it begins to steam. Add the bananas and steep them in the warm milk for about 20 minutes. Strain out the bananas and vanilla pod; discard them and return the milk mixture to the pot.

Combine the cornstarch and the remaining milk in a bowl and stir to blend; there should be no lumps. Add the cornstarch mixture to the pan. Cook, stirring occasionally, until the mixture thickens and just starts to boil, about 5 minutes. Reduce the heat to very low and continue to cook, stirring, for another 5 minutes or so. Stir in the butter if you're using it and the vanilla if you're using extract.

Pour the mixture into a 1-quart dish or into 4 to 6 small ramekins or bowls. Put plastic wrap directly on top of the pudding to prevent a skin from forming (or leave uncovered if you like skin). Refrigerate until chilled and serve within a day, with whipped cream if you like.

Makes 4-6 servings.