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Cinnamon Banana Pudding Recipe! #tipit
Food & Drink
2 Tablespoons flavorless gelatin
1 cup vanilla almond milk
1 cup mashed very ripe bananas
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon cinnamon
In a small bowl, stir the gelatin into the almond milk until mostly dissolved. Set aside.
In the bowl of a food processor fitted with the "s" blade, puree the banana until smooth. Add the gelatin and almond milk mixture, plus the salt, vanilla and cinnamon to the bowl. Puree until smooth and completely combined.
Transfer to a covered container and let sit at least an hour until thickened.
This is the gelatin I use, and get great results from:
I like a pronounced cinnamon flavor, so if you want the banana flavor to be more prominent, reduce or eliminate the cinnamon. Or, add more if you want!
If, after your pudding thickens, it's too thick for you, simply puree it in the food processor again with a little more almond milk until it reaches the consistency you prefer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring back to room temperature before serving (unless you want extra sturdy pudding!).