Banana Pudding

Very often, people throw away their bananas when they start getting very ripe (I don't mean the ones that turn black, of course) because they really don't know what to do with them. You don't have to let your ripe bananas get spoiled! You can save money and also make this absolutely scrumptious pudding while putting them to good use and enjoying yourself thoroughly.

As you kknow, bananas can ripe too fast sometimes, and often, too many all at once. But if you have a delicious recipe, you can deal with the problem in a delicious way!

4 very ripe bananas (still healthy)

1 1/2 cups all purpose flour

3 Tbsp. brown sugar

1/4 cup raisins

1/4 cup nuts

1/4 cup almonds, raw, sliced

1/4 tsp. salt

1 medium size apple, peeled and cubed

1/2 cup pineapple chunks

1 cup soy milk, more if needed

1/4 cup dates, chopped finely (optional)

In a bowl, mix all of theingredients. Grease up a baking dish lightly. Scrape mixture into the baking dish and bake at 350 F for 50 minutes or until top is golden brown. This is a soft pudding, so you will have to scoop it into bowls to serve it.

Really delicious!

Variation:

You can add chopped dates to the mix, about 1/8 cup.

Serving Suggestions:

You can serve this pudding as a dessert, cold or at room temperature.

You can serve it with ice cream on the side, topped with favorite fruit sauce ordrizzled with melted jelly.

You can also serve it for breakfast, topped with your favorite fresh fruit. For this it could be warm or cold.

Bananas are rich in Potassium, they also contain Calcium, Iron and Vitamins A and C.

Banana Pudding

By: Clotilde Menendez

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