Jamaican Banana Pudding
We’ve talked about bananas going bad on your counter before and usually I made Banana Bread with ours. Today I have an alternate way to use them, Jamaican Banana Pudding. I did not make up this recipe, but got it from some ladies that my husband and I visit from our church here. They are super nice ladies and when they told me this recipe, it sounded like something I might like. I tried it out and it’s really pretty good and you probably have everything on hand to make it yourself.
The ladies who gave us this recipe are originally from Saint Lucia, but have lived here in Martinique for a lot of years. They said a friend of theirs from Jamaica gave them this recipe, so it’s not from Martinique, but rather Jamaica. Having never been there myself, I can’t say for sure, but I thought I would share it with you anyway. I don’t think they put whipped cream on top of their Jamaican Banana Pudding, but regular pudding is always better with whipped cream, so I thought I would give it a go.
Jamaican Banana Pudding is not your regular pudding, but I think it’s more like a bread pudding. I’m not positive though because I’ve never had bread pudding. However, this is totally gluten free, so anyone can eat it. It’s healthy too, so it will be perfect for the Game On Health Challenge I’m participating in right now. (New challenge starting September 12th if you want to sign up.) You could totally have this for breakfast too.
The thing that holds this pudding together is polenta, which is just corn meal. I wasn’t sure how that would taste, but you can’t taste it at all. The recipe calls for a quarter cup of honey. You should adjust this depending on the sweetness of your bananas. Also, I think an 8×8 inch pan would be a better size for this recipe, but I only had a 7 x 10 inch pan. The pans sizes are odd here.
- 5-7 ripe bananas
- 1 cup polenta (cornmeal)
- ¼ cup honey (adjust based on sweetness of bananas)
- 2 tsp pure vanilla extract
- 2 Tbsp butter, melted
- 2 tsp ground cinnamon
- Preheat oven to 350°
- In a mixing bowl, mash the bananas.
- Add the remaining ingredients and mix well.
- Pour mixture into a 8x8 inch baking dish.
- Bake for 45 minutes.
- Cut into squares and serve either warm or cooled.
- Refrigerate uneaten portions.
There you have it, Jamaican Banana Pudding. Have you ever had this or heard of this before? Let me know in the comments. Will you try it?