instant banana pudding
- ½ cup (130g) mashed banana
- 1 tablespoon light-flavoured extra virgin olive oil
- 1 tablespoon coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup (40g) buckwheat flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- chopped dark (70% cocoa) chocolate, extra ground cinnamon, blueberries and raw caster (superfine) sugar, for sprinkling
- Place the banana, oil, coconut sugar, egg and vanilla in a bowl and mix to combine. Add the buckwheat flour, baking powder and cinnamon and mix to combine.
- Pour the mixture into a 1-cup (250ml) capacity lined microwave-safe mug or ramekin with non-stick baking paper+. Top with dark chocolate, extra cinnamon or blueberries and sugar.
- Place in the microwave and cook on high for 1 minute 15 seconds or until the pudding is just set. Serve warm. Makes 1
+ We used Glad to be Green® Compostable Brown Paper.
TIP
Don’t be tempted to overcook this pudding – it should come out with a soft centre and will continue to cook as it stands.
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Photography: Chris Court
© DONNA HAY GROUP
