My favourite breakfast is fruit and yogurt so my idea of heaven is a berry season that goes on year-round which, alas and sigh, is not the case here in Ottawa. So bananas are my staple for fall, winter, and spring—that is, until reader and friend, Becky, sent me this recipe.
So what turned me back onto bananas in the summer? The small explosions of what tasted like vanilla ice cream in my fruit-yogurt mix, courtesy of frozen bananas that have been brushed with a light coating of spice.
Of course, you can eat these bananas by themselves for an “ice cream” treat, but I found that mixing them with other fruit minimized the banana flavour (which I can get in other seasons) and emphasized the vanilla ice cream taste.
Makes 8 servings of ¼ banana each
- 2 bananas
- 1 tbsp. pure vanilla extract (pure is better than artificial)
- ¼ tsp. ground cinnamon (the original called for allspice which I don’t like but you may)
- ¼ tsp. ground ginger
- Prepare bananas by quartering them.
- Mix vanilla extract and spices.
- Using a brush, apply spice mixture on all sides of bananas.
- Place bananas cut-side down on wax paper.
- Freeze for at least 30 minutes before using.
- Cut into small slices and add to a fruit mixture.
For Weight Watchers: .5 point per serving for the Points plan and 0 points for the PointsPlus plan.
I bought a box of 18 mangoes because the price was…well, so compelling. I could just hear those mangoes calling out to me. When I arrived home, my husband groaned at the sight…yes, I’ve done this before, but this time the price was even better! This earned me a rolling of the eyes, which I completely disregarded as we’ve been married for 45 years, and a few mangoes can’t threaten that marital bond, can they?
Okay, so what to do with all this ripening fruit? My solution was to make several iterations of Coconut-Mango Squares and to turn to my versatile quinoa pudding recipe. Since I also had one small, overripe banana, I decided to throw that in with some mangoes (although I’m sure you could just use mangoes). The result: a pudding so sweet that it required no additional sweetener. And, as with the Summertime Banana Quinoa Pudding, I served this cold—a delicious, refreshing, and filling treat for my late-afternoon snack.
When varying this recipe: The trick, I find, is to make sure that you have a total of 3½ cups of liquid between the milk and the puréed fruit. When I combined the banana with 2 small, yellow ataulfo mangoes, I ended up with 1½ cups and, therefore, reduced the original 2½ cups of almond milk down to 2 cups. Two other differences from the banana pudding: I altered the spices to adapt to the mango flavour and had to cook the pudding longer. I’m not sure why: perhaps because there is more fruit and less milk?
Sweet, cool, soothing, filling, and easy to make—this is a pudding that’s just right for hot summer days. This dish is also a new version of a versatile favourite. (Earlier warm pudding versions used dried cranberries and puréed pumpkin or squash.)
I keep finding myself coming back to this pudding recipe whenever a possible ingredient makes itself known: in this case, aging bananas crying out to be puréed. But bananas are calorie-expensive, my rational mind argued. But they’d be delicious in this pudding, my stomach-inclined mind replied. Think of something!
That something was to tweak the original recipe by using liquid egg substitute instead of whole eggs and almond milk instead of soy milk. That didn’t make a significant change in taste but it did lower the Weight Watcher points and, hence, calories. My stomach-inclined mind immediately thought of adding chocolate or coconut, but I ignored it as best I could!
Makes 9-10 ½-cup servings
- 1 cup quinoa seeds
- 2 ½ cups unsweetened almond milk
- ½ cup liquid egg substitute
- ¼ cup artificial sugar, to taste
- 1 tsp. vanilla
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- Pinch of ground cloves
- Pinch of nutmeg
- 1 cup puréed bananas
- Rinse quinoa seeds if the manufacturer has not indicated that this has been done.
- Put 2 cups of water in a saucepan and bring to a boil.
- Add quinoa and bring to boil again.
- Lower heat to simmer.
- Cover and cook for 15-20 minutes. The quinoa should have absorbed all the water, and you should have approximately 2 cups.
- In a bowl, beat eggs with a whisk.
- Stir in milk, vanilla, salt, spices, and puréed banana.
- Test for sweetness and add artificial sugar if necessary.
- Add cooked quinoa to liquid ingredients.
- Bake in 325 degree oven for 55 minutes. The quinoa will not be set yet.
- Let stand for 15 minutes for liquid to absorbed.
- Chill in refrigerator
For Weight Watchers: 2 points per ½-cup serving on both the Points plan and PointsPlus plan.