Southern-Style Banana Pudding
I found and modified this recipe for Banana Pudding on the fatfreevegan blog site. It sounded so yummy, I thought I’d share it with you. I’d use organic sugar that can be found at our local co-op.
Ingredients
photo: Creative Commons, pirateyjoe's photostream
- 1/4 C. cornstarch
- 1/2 C. sugar
- 1/4 tsp. pure stevia extract powder
- 3 C. soymilk (or other non-dairy milk)
- 1/2 banana, mashed
- 2 tsp. vanilla
- 1/8 tsp. rum extract (optional)
about 5 ounces vanilla cookies
2-3 bananas
Mix the cornstarch, sugar, and stevia in a medium saucepan. Stir in the soymilk and begin heating on medium heat. Cook, stirring constantly, until the mixture thickens and boils. Add in the mashed banana and cook, stirring, for one more minute. Remove from the heat and stir in the vanilla and rum extracts.
Line a 1 1/2-quart baking dish with vanilla cookies. Slice one of the bananas to cover the cookies. Pour about half of the pudding over the bananas. Repeat the layers of cookies, bananas, and pudding, reserving some of the cookies to decorate the top of the pudding. Refrigerate until completely chilled. Serve and enjoy!
To make the full-sugar version, make the following changes: Use 3/4 C. of sugar and do not add a mashed banana to the pudding.
Makes 6 servings. Each serving, using Earth’s Best cookies, fat-free soymilk, and reduced sugar, contains 290 Calories (kcal); 5g Total Fat; (15% calories from fat); 2g Protein; 61g Carbohydrate; 0mg Cholesterol; 132mg Sodium; 1g Fiber.
If you’d like to lighten this up even more, you can leave out the cookies or reduce them to a single layer.
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