Craving something sweet the other night and looking at some over-ripe bananas, I thought: banana pudding! Using a simple ratio formula (1 cup milk, 1 tablespoon cornstarch, 1 tablespoon sugar = eggless pudding) and a banana resulted in some sweet and creamy pudding goodness.
The above ratio will give you 2 servings (just add 1/2 banana or the whole thing if you love bananas), but feel free to make more!
Put the milk, cornstarch and sugar in a pot and stir vigorously over medium heat. Let it bubble and turn the heat down while continuing to whisk. When the mixture thickens, add 1/2 ripe banana and a teaspoon of vanilla (if you like) and whisk away. If you don’t like banana lumps, strain the mixture through a sieve. Pour into individual ramekins and cover with plastic wrap. Chill in fridge or eat warm. Sprinkle with cinnamon for some fall flavor.