Comments on: Banana Tapioca Pudding

By: Mia

Mia — Wed, 12 May 2010 01:49:25 +0000

I made this tonight, and it’s great! I wanted a pure banana flavor, however, so I left the cinnamon and nutmeg out, and added a dash of vanilla at the end instead. I used two large bananas and sliced them, then microwaved them for about a minute. Microwaving the bananas first really, really brings out their sweetness and gives them a delectable, creamy consistency when you mash them with a fork. The rest of the pudding went together without a hitch, and I even used the generic, small pearl, “instant” tapioca. The pudding is light and frothy, and tastes rich without the added fat and sugar. Great job Jenn!

By: gfe-gluten free easily

gfe-gluten free easily — Tue, 30 Jun 2009 13:40:44 +0000

That looks yummy! I’ve been using my bananas lately with coconut milk to make CoconutGal’s banilla nut “ice cream.” Otherwise, they often get used for my banana chocolate chip cookies, but those are not sugar free for sure.

Thanks, Jen!
Shirley

By: Marta

Marta — Mon, 29 Jun 2009 19:28:09 +0000

Sugarless pudding?! i LOVE this recipe!!!!!!!!!!!!!!!!!
You’re right, throwing away food is irresponsible and terrible. I’m the biggest fan of freezing bananas, I think I’ve got like 10 in my freezer right now (since the kids theatened to kills me if I made one more banana loaf!) and I was thinking of ways to use them. I found you on Tastespotting and I’m glad I did because your blog rocks

By: brannyboilsover

brannyboilsover — Mon, 29 Jun 2009 11:16:16 +0000

Oh my. I know I would love this recipe. I wish I could get the husband to indulge in anything non-chocolatey!

By: Jenn

Jenn — Sun, 28 Jun 2009 20:02:49 +0000

mmm I bet peach or mango would go wonderfully with tapioca pudding!

Ha that’s funny about your grandma – I’ll have to try out the “fluffy” method some time, I bet it does make the pudding a lot lighter!

By: lisamichele

lisamichele — Sun, 28 Jun 2009 12:42:53 +0000

Tapioca pudding has always been so comforting, but add coconut and/or banana, and it’s comfort plus major flavor! Yours look so delicious, that I need to try it, so I’ll be making it sometime in the next few weeks. Thanks for posting the recipe, and your photo of it is lovely!

By: thepinkpeppercorn

thepinkpeppercorn — Sun, 28 Jun 2009 04:45:59 +0000

Thanks for stopping by my blog Jenn! Glad to find yours!! This tapioca looks AWESOME – I really want to make this…. now I just have to wait for the stores to open tomorrow to get the tapioca part! (the ONLY way to make it, from scratch – LOVE that!)

By: Kate

Kate — Sun, 28 Jun 2009 02:53:43 +0000

Yum, will try this for sure! I have bags of peeled, halved frozen bananas in my freezer, so great in many recipes – mostly my morning porridge to which I add a half and for making frozen banana yoghurt (ie whizzed up frozen banana and yoghurt with a bit of honey, mmmmm…). So funny how you describe making whipped cream! In NZ it would be more strange to go buy a can of pre-whipped stuff than to get out the beaters!

By: littlebluehen

littlebluehen — Sat, 27 Jun 2009 06:27:00 +0000

My grandma actually got in an argument with one of her sons about tapioca pudding. She insists that the only proper way to prepare it is the “fluffy” method where the egg whites are whipped separately and folded in at the end.

I’m not a banana fan, but I wonder if mango or peach would work instead…

By: Michele

Michele — Fri, 26 Jun 2009 22:39:33 +0000

Looks great! My husband would go crazy for this.