Yesterday, I made lemon meringue pie. It was wonderful. I still have pie in the fridge, so it felt wrong to make a whole other pie. I try to limit myself to one pie a week, baked on a Sunday as a treat to my 6 year old for being an angel in church. 😉

Anyway, so it occurred to me that it wouldn’t technically be gorging myself on pie if I just made the pie filling, now, would it? Logic prevails! So I decided to try my hand at banana pudding.

I’m not a big measurer. But I think this would be hard to ruin. So bear with my creative measuring!

In the fry pan, I sauteed two sliced bananas with brown sugar.

In a separate pot, I put:

1 mashed banana

2 eggs

A dump of white sugar (maybe 3/4 of a cup?)

A dash of salt

Several glugs of almond milk (maybe a cup and a half?)

3 tsp of corn starch

I whisked it up. Turned on the heat, and kept stirring it while it warmed and thickened.

Then I poured the thickened pudding over the bananas in a pan, then put it in the fridge to chill.

And the final product, ribboned with brown sugar and banana…

Delicious!

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