Kirk is feeling under the weather – and I am hoping he isn’t getting the nasty croup the rest of us have had over the past month. So I felt he needed some wonton soup and banana pudding tonight. It cures a lot of ails! Especially with the nasty change in weather. It is cold, wet and dark outside. With a nice helping of a windstorm coming.
I changed the recipe from earlier puddings I have made, by using only a third of the sugar. So do taste it before taking off the heat, and whisk in more if desired. With super ripe bananas and the wafers, it was perfect for us.
- 1/3 cup granulated sugar, preferably organic
- ¼ cup cornstarch, or favorite heat stable thickener
- Pinch fine salt
- 3 cups unsweetened almond or coconut milk
- 1½ tsp pure vanilla extract
- 3 ripe bananas, thinly sliced
- 1 batch vegan vanilla wafers
Line an 8×8″ glass dish with as many wafers as you can fit in (it’ll depend on how big your cookies are).
In a medium saucepan whisk the dry ingredients with the milk. Heat over medium-low, whisking often, until it comes to boil, then whisk constantly until thickened.
Take off heat, whisk in vanilla, stir in banana slices. Spread carefully over the wafers, poking any banana slices down into the pudding and smooth out. Top with wafers until covered, pressing gently down on the cookies into the pudding.
Chill until cold before serving. Store any leftovers tightly wrapped.
Serves 4 to 8, depending on sweet tooth.