Guilt-less Desserts & Treats for your Family
I’m hoping that bad things happen in threes – It’s been a week of breakdowns on our house.
First the heater; which we really needed as it’s the middle of winter and it’s foggy and freezing. Then the car; which was still able to go but as the damage meant that the brakes weren’t working as they should be. Then the third and the worst ever breakdown for a bakeaholic blogging mum… no oven! Specifically, no oven door.
For most people this might be seen as a blessing rather than a curse; a genuine excuse for take away dinners, less dishes to wash and no nightly diner prep. But for me it has been a nightmare!! My oven gets used a bit more than the average (okay… a LOT more!!) so it was like I was missing something. I have a compulsive need to cook and create so I resorted to raw treats, stove top custards (OMG… recipes to come soon) and, as a last resort, steamed puddings.
Yep, I channeled the 1950’s and boiled my puddings. Calling this a ‘Steamed Banana Pudding’ seems incorrect. The mixture is poured into a pudding basin (a bowl with its own lid) and simmered in a saucepan of boiling water. Maybe ‘Boiled Pudding’ would be morae accurate but it’s no where near as nostalgic sounding.
This Steamed Banana Pudding is Gluten Free, Dairy Free, Refined Sugar Free, Nut Free and Paleo Friendly. It’s also quite tasty and simple to make. Once it’s in the saucepan you only need to make sure the water stays at the correct level. Then it’s old time dessert time.
This Banana Steamed Pudding is great when topped with Maple Syrup, Honey or Caramel and served with Whipped Coconut Cream. It can also be eaten cold… for breakfast!
- 2 Eggs, separated
- 1/2 Cup mashed Banana
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Milk (of choice)
- 1/3 Cup + 1 Tablespoon Coconut Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Cinnamon
- Optional; Caramel Sauce, Maple Syrup or Honey for drizzling
- Optional; Whipped Cream for serving
- Place a small piece of baking paper on the bottom of a 3 Cup capacity Pudding basin (a 4 cup basin would also work).
- Lightly grease the pudding basin.
- Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk on medium/high until soft peaks form.
- Add the maple syrup, 1 tablespoon at a time whilst still whisking.
- Add the vanilla extract.
- Whilst still whisking on medium/high add the egg yolks and mashed banana.
- Pour in the milk.
- Turn the whisk to low and add the dry ingredients.
- Mix until combined.
- Pour the mixture into the prepared pudding basin.
- Lightly grease the lid and place a piece of baking paper on the inside of the lid and place securely on the basin.
- Place a small plate or trivet on the bottom of a large saucepan.
- Place the pudding basin on top of the plate/trivet and fill the saucepan until the water reaches 2/3 the height of the pudding basin.
- Bring the water to the boil and simmer over medium heat for 2 hours.
- Check the water level at regular intervals and top up with boiling water if the levels drop below the original height.
- Remove the basin from the water. Remove the lid and invert onto a serving plate.
- Optional; drizzle with caramel etc.
- Serve immediately with whipped cream.
- It's also awesome cold (my breakfast treat!)