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.
1 mashed banana
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.
And the final product, ribboned with brown sugar and banana…
This has been brought to you by an author who is supposed to be writing. 😉