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