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March 13, 2008

Not Your Mama's Banana Pudding

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:

Not Your Mama's Banana Pudding: First Cookie Layer

Next place a layer of bananas on top of the vanilla wafers:

Not Your Mama's Banana Pudding: First Banana Layer

Now add the pudding:

Not Your Mama's Banana Pudding: Pudding Layer

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:

Not Your Mama's Banana Pudding: Second Banana Layer

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:

Not Your Mama's Banana Pudding: Second Cookie Layer

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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Comments

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

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