March 13, 2008
Not Your Mama's Banana Pudding
One of Jamison's all time favorites it Banana Pudding, but when he had to give up dairy due to IBS then he had to give up the pudding. Last week I decided to make him a non-dairy version, though we'll have to adapt it more now that we've found out he can't have gluten either, so the wafers will have to be changed as well, but we'll breach that another time. For now this version is what evolved.
Overall Jamison was completely surprised. He kind of got that "you did what?" look when I first told him what I'd done, but after he tasted it I won him over. It's a simple and dairy free alternative to your basic banana pudding, but you don't lose any of the flavor. That's just what you look for with this sort of thing!
What You'll Need for the Vanilla Pudding:
1 quart of Eden Blend Rice and Soy Beverage
2 vanilla beans split and scraped
1 cup of organic cane sugar
1 teaspoon of salt
1/4 cup of corn starch
In a medium sized pot pour rice/soy milk. Cut and scrape two vanilla beans into the milk and then throw in the split beans. Bring the mixture to a boil and boil for 3-4 minutes to let the vanilla seep into the milk. Pour mixture through a sieve and return strained milk, minus the split beans, to the pot. Lower the heat and return pot to the flame. In a separate bowl whisk together sugar, salt and corn starch until mixed. Add to the milk and whisk constantly until the mixture thickens. Remove from heat and cool pudding in the refrigerator for at least 30 minutes.
What You'll Need for the Banana Pudding:
1 batch of Vanilla Pudding (See recipe above)
Vanilla wafer type cookies (Note: I used a light version. I'll now be looking for a gluten free version for the next time I make this for him.) Bananas
First place a layer of vanilla wafers on the bottom of a baking dish:
Next place a layer of bananas on top of the vanilla wafers:
Now add the pudding:
Since bananas have a tendency to brown after exposure to air next you want to switch the top two layers and add the bananas directly on top of the pudding:
Next add a final layer of vanilla wafers covering as much of the surface area of bananas as possible, blocking them from the air as much as possible:
Serve immediately or store in the fridge covered for up to two days.
Notes: You could use plain rice milk or plain soy milk in place of the blend, but I really like the flavor of the blend. You could also substitute 1-2 teaspoons of vanilla in place of the vanilla beans. The pudding itself is not only dairy free, it's vegan. I don't know if vanilla wafers are vegan however, though I'm sure there is a vegan equivalent out there somewhere if they aren't, and as I mentioned before I will now be searching for a gluten free version of the wafers as well for the next time I make this.
P.S. Don't forget the March edition of the Dianne's Dishes contest series for your chance to win some free herbs and spices! The contest ends today, March 13, 2008 at 5 PM EST so if you haven't entered yet then do! ;o)
Posted by Dianne at March 13, 2008 7:14 AM
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As I mentioned in passing a while back on the banana pudding post we recently discovered that Jamison can't eat gluten (or in more technical terms he has Celiac Disease). While that sounds dire, in reality it just means... [Read More]
Tracked on March 28, 2008 7:52 AM
Hey, I found this recipe at http://kitchencapades.blogspot.com/2007/11/gluten-free-vanilla-wafers.html. And http://www.vegcooking.com/vegcooking-eggreplace.asp has a lot of egg replacers. Hope this helps.
Posted by: Lyse at June 12, 2009 4:08 PM
Thanks! I'll check those out!
Posted by: Dianne at June 13, 2009 10:00 AM