I was going to make my baked lemon pudding, but I had all of these bananas.
So Wheat Free Baked Banana Pudding!
Bright yellow bananas, but only on the outside.
The inside is a nice off-white, that should show nicer once this is baked, but it doesn’t.
It is still that off-white. Nice, but lacking.
It’s very optional, but I added some ground turmeric, just a bit, as I do when I have to make yellow icing.
Turmeric has an earthy taste, but mildly and you won’t taste it at all. It just makes it look a bit more exciting. It gives it some warmth, and it is all natural!
Without turmeric
With turmeric
Serve this straight out of the oven if you can.
If you can’t serve it right away, keep it refrigerated, and before serving, microwave it for about 25 seconds.
You can also flip it out so the pudding is on the top.
Serve warm, with a dusting of icing sugar and whipped cream
How to Make this Wheat Free Baked Banana Pudding
INGREDIENTS
- 4-5 ripe bananas to equal 400g banana pulp, about 1¾ cup
- 2 tsp lemon juice
- 2 tsp (28g) unsalted butter, room temperature
- 1 tsp vanilla
- ⅔ cup (135g) sugar
- 1 cup (250mL) milk
- 4 large eggs
- 1 tsp cornstarch
- ½ tsp salt
- ¼ tsp cream of tartar
- Scant ¼ tsp ground turmeric- optional
Oil or butter 8-10- ½ cup (125mL) ramekins.
Set in a baking pan at least 1½” (4cm) deep. The puddings will cook in a bain marie (water bath), so you might want to place a towel under the ramekins. Sometimes they rattle.
I used 2 -8” baking pans for 8 ramekins.
Separate the eggs. Just put the yolks aside in a small bowl.
Make sure you have a large clean, greaseless bowl to whip the egg whites in.
Wash it out again, just to be sure, or wipe it out with vinegar.
Eggs will be easier to separate when they are cold, but egg whites beat better when they are not cold.
Using clean wet hands is usually the best way.
It’s also a good idea to separate one egg at a time in a separate bowl and add them together as you go.
It only takes one bit of yolk, and it usually happens with the last egg. You know it.
If there is one drop of egg yolk in the whites, they will not whip fully.
Set aside about 2 Tbsp of the sugar to beat with the egg whites. In a medium bowl, beat the butter with the rest of the sugar.
Add the egg yolks and beat until pale and light. About 5 minutes.
Mix in the vanilla.
Make sure to scrape the bowl often as you add ingredients, to keep it smooth.
On low speed, mix in the cornstarch, then gradually add the milk.
When I use bananas in a recipe that I want to look smooth, I um, seed the bananas.
The riper a banana gets, the bigger the seeds get and it gets a bit stringy in the middle.
That’s ok, it doesn’t mean it’s bad, I just prefer to remove it.
Weigh the bananas, then purée with the lemon juice.
I put them in a large measuring cup, or any deep bowl and beat with a hand blender.
If you don’t have a scale, then guess if you have enough for almost 2 cups of banana purée.
Puree it or mash it, then measure it in a liquid measuring cup.
Blend in the turmeric if using.
Combine the banana purée with the egg yolk mixture.
Add the salt and cream of tartar to the egg whites and beat until foamy.
Sprinkle in the remaining sugar and whip until you get soft peaks.
Fold a large spoonful of the whites into the banana mixture until incorporated.
You don’t have to be too gentle here, it is just to lighten the yolk mixture.
Gently fold with the rest of the whites and immediately spoon into prepared ramekins, gently scooping from the bottom so the batter doesn’t settle.
If it does, your first pudding might get all the fluffy top and the last might get all of the custard.
Place the baking pans into the oven, then pour boiling water around the puddings (not in;) )
Don’t pour the water into the pans, then carry them to the oven. You will have an accident.
Make sure you pour boiling water into the baking pans, or you will have to adjust your time for much longer.
Bake 350°F/180°C for 40 minutes
Wheat Free Baked Banana Pudding Cake
Serve warm, with a dusting of icing sugar and whipped cream
Prep Time: 60 min
Bake Time: 40 min
Recipe PDF
INGREDIENTS
- 4-5 ripe bananas to equal 400g banana pulp, about 1¾ cup
- 2 tsp lemon juice
- 2 tsp (28g) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- ⅔ cup (135g) sugar
- 1 cup (250mL) milk
- 4 large eggs
- 1 tsp cornstarch
- ½ tsp salt
- ¼ tsp cream of tartar
- Scant ¼ tsp ground turmeric- optional
- Oil or butter 8-10- ½ cup (125mL) ramekins.
INSTRUCTIONS
- Set in a baking pan at least 1½” (4cm) deep. The puddings will cook in a bain marie (water bath), so you might want to place a towel under the ramekins. Sometimes they rattle.I used 2 -8” baking pans for 8 ramekins.
- Separate the eggs. Just put the yolks aside in a small bowl.Make sure you have a large clean, greaseless bowl to whip the egg whites in.
- Set aside about 2 Tbsp of the sugar to beat with the egg whites.In a medium bowl, beat the butter with the rest of the sugar.
- Add the egg yolks and beat until pale and light. About 5 minutes.
- Mix in the vanilla.
- Make sure to scrape the bowl often as you add ingredients, to keep it smooth.
- On low speed, mix in the cornstarch, then gradually add the milk.
- Purée the bananas with the lemon juice, then measure in a liquid measuring cup.
- Blend in the turmeric if using.
Combine the banana purée with the egg yolk mixture. - Add the salt and cream of tartar to the egg whites and beat until foamy. Sprinkle in the remaining sugar and whip until you get soft peaks.
- Fold a large spoonful of the whites into the banana mixture until incorporated.
- You don’t have to be too gentle here, it is just to lighten the yolk mixture. Gently fold with the rest of the whites and immediately spoon into prepared ramekins, gently scooping from the bottom so the batter doesn’t settle.
- Put the pans into the oven, then make sure you pour boiling water into the baking pans, or you will have to adjust your time for much longer.
- Bake 350°F/180°C for 40 minutes
