Sunday, March 11, 2007

Creamed Bananas on Toast



This family favorite has been around for years, but has only recently been converted to gluten-free. It's a Sunday morning special at our house. Creamy, just a little sweet, and a delightful way to start the day. I hope you enjoy it as much as we do.

Creamed Bananas on Toast

In a saucepan, blend until creamy:

2 Tbsp. olive oil
2 Tbsp. garbanzo/fava flour
2 Tbsp. cornstarch
1/4 tsp. sea salt

When creamy, add:

1 quart plain soymilk
3 Tbsp. pure maple syrup*

Using a wire whisk, blend until smooth and then bring to a simmer over medium heat, stirring constantly. Mixture will become thick and creamy (like pudding). Once it has reached the simmer point, allow to bubble over heat for 3 minutes more, continuing to stir. Remove from heat.

Stir in 1 tsp. pure vanilla extract

Peel and slice 6 - 8 bananas into creamy mixture. Stir gently. Serve over your favorite gluten-free bread that has been toasted. If desired, spread toast with Earth Balance or your favorite nut butter first. Garnish as desired.

*or 3 Tbsp. organic, unbleached sugar

4 comments:

  1. Martha11:41 PM

    What an interesting recipe! I would love to have the original before you converted it, as, unfortunately, my body does not tolerate soymilk or most soy products.

    Thanks so much for your time to present a blog that is so enjoyable.

    Martha

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  2. Hi Martha,

    The soymilk can be replaced with an equal amount of dairy milk, rice milk, almond milk, etc. And, if you don't need 'gluten free' you can substitute the garbanzo/fava and cornstarch with regular unbleached flour. I hope it turns out for you! Enjoy!

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  3. Now, that looks delicious! I'm just now finding your blog from links in other friend's blogs...you have a lovely blog & I can't wait to come back & read more. I love finding new recipes & trying them out! I see we're both into hospitality ;)...please come & visit me when you get a chance!

    Rhoda
    Southern Hospitality

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  4. It was at your mom's house the first time I heard about creamed bananas. I wasn't so sure until I tasted them. Your mom was such a good cook, and a gracious hostess I felt honored to have lived there.

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