Tag Archives: banana

Banana Pudding Follow-Up

6 Sep

This is a follow-up to my earlier post about the chocolate-banana pudding parfaits.  I made it again yesterday, this time just the banana part.  Here’s a picture, since I didn’t have a good picture of the banana layer last time:

To adjust the ingredients, I used:

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 lb silken tofu (1/2 of a standard package)
  • 2 ripe bananas
  • 1/8 teaspoon salt

After making the sugar syrup (see the previous post), I pureed everything together with a hand-held mixer, then chilled it in the refrigerator.

I wanted to point out I used a soft but not silken tofu last time, so it was much harder to mix and was almost a little chunky.  This time, I used silken tofu, which is smooth and creamy like a yogurt, and cut up the bananas into thin pieces to make the mixing easier.  After I blended everything with my mixer, it came out very smooth.

Also, while chilling in the refrigerator, the top of the pudding browned a little – so make sure you mix it with a spoon before serving so that it retains a more yellow-ish color.

This pudding is absolutely delicious and one of my favorite recipes by far!

Chocolate-Banana Pudding Parfaits

2 Sep

This is a great vegan recipe from The Food Matters Cookbook.  It’s a layered pudding of chocolate and banana flavors and I find it absolutely delicious, and I’m personally particularly fond of the banana part.  Feel free to make just the chocolate part or just the banana (just double the quantities of ingredients), or both.

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 lb silken tofu
For chocolate layer:
  • 4 oz bittersweet or semisweet chocolate, melted
  • 1/2 teaspoon vanilla extract
For banana layer:
  • 2 ripe bananas
  • 1/8 teaspoon salt
  1. Put the sugar and water in a small saucepan.  Bring to a boil and cook until the sugar dissolves, stirring occasionally.  Cool for at least 10 minutes.
  2. To make the chocolate layer:  Put half the sugar syrup, half the tofu, all of the chocolate, and all of the vanilla in a food processor or blender (I don’t have either so I placed them in a bowl and used a mixer).  Puree until completely smooth.
  3. To make the banana layer:  Puree the remaining sugar syrup, the remaining tofu, the bananas, and the salt together until completely smooth.
  4. Place the chocolate and banana puddings in separate bowls, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes or up to several hours.
  5. Before serving, stir each pudding until smooth.  Layer alternate spoonfuls of the puddings in tall glasses or champagne flutes.
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