More Great Good Dairy-Free Desserts Naturally Publisher: The Book Publishing Company © 2006 by Fran Costigan ISBN: 1570671834

Reprinted with permission from the author, Fran Costigan.

Banana Cream Pudding (p. 49)
Yield: 6 to 8 servings

This is essentially a quickly made cornstarch pudding. The key to making great banana pudding is using very ripe bananas, yellow with little brown specks. Bananas ripen best in the dark, so put them in a paper bag and check on them until they're perfect. Anyone who remembers banana pudding made with vanilla wafers will particularly appreciate this recipe. Rice milk will make a lighter colored pudding than soymilk.

Ingredients

• 1/2 cup dark whole cane sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 3/4 cups rice milk or soymilk
• 2 teaspoons vanilla extract
• 3 ripe bananas

Directions

1. Combine the dark whole cane sugar, cornstarch, nutmeg and salt in a medium saucepan, and stir to distribute the ingredients. Add the rice milk slowly, whisking until the mixture is smooth.
2. Bring to a boil over medium heat, stirring frequently. Lower the heat and simmer 1 minute. Remove from the stove and stir in the vanilla.
3. Spoon the pudding into a bowl and cool 10 minutes. Chop 1 of the bananas and fold into the pudding. Serve warm, or cover and refrigerate up to a day ahead. Just before serving, slice the remaining 2 bananas and arrange on top of the pudding.