Banana Honey Egg Pudding

Name: Banana Honey Egg Pudding
Total time: 40 min
Cuisine: Italian
Ingredients: 1 ripe banana; 2 tbsp honey; 2 eggs; 1 tbsp dairy-free butter (e.g., coconut oil); 1/2 cup dairy-free milk (e.g., almond milk)

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40 minTotal time

EasyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

1 ripe banana
2 tbsp honey
2 eggs
1 tbsp dairy-free butter (e.g., coconut oil)
1/2 cup dairy-free milk (e.g., almond milk)

Ingredient substitutions

Honey Use the same amount of maple syrup for a similar sweetness.
Dairy-free milk Use the same amount of oat milk or soy milk.
Dairy-free butter Use the same amount of coconut oil.

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein8 g

Carbohydrates39 g

Fat13 g

Fiber 2 g · Sugar 30 g · Sodium 110 mg

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Indulge in this dairy-free Italian-inspired dessert that combines the sweetness of bananas and honey with a custard-like texture.

Dessert Italian Dairy-Free

Steps

Preheat the oven to 350°F (175°C).
In a mixing bowl, mash the banana and mix in the honey.
In a separate bowl, whisk the eggs and then add them to the banana mixture.
Melt the dairy-free butter and stir it into the mixture.
Gradually add the dairy-free milk and mix until smooth.
Pour the mixture into individual ramekins.
Place the ramekins in a baking dish filled with water halfway up the sides.
Bake for 25-30 minutes until set.
Allow to cool slightly before serving.

Tips for Banana Honey Egg Pudding

A gentle wobble in the center is a good cue; the pudding will firm further as it cools.
Use similarly sized ramekins so the portions finish at about the same time.
Avoid splashing water into the ramekins; it can make the tops watery.

Drink pairing

A small glass of late-harvest Riesling
Its honeyed fruit notes complement the banana and honey, while its acidity balances the custard-like richness.

0% option: A cup of black tea