Banana Pudding (serves 8)
Ingredients: 95g sugar; 43g all-purpose flour; 480ml 2% milk; 3 eggs, separated; 5g vanilla extract; pinch of salt; 4 large ripe bananas, sliced; 35 vanilla wafers.
Making:
Preheat oven to about 190°C.
Mix 65g sugar, flour, milk, egg yolks, vanilla and salt in a medium saucepan. Cook over low heat, stirring occasionally, for 12 minutes until the mixture thickens into a pudding.
Place the egg whites in a large mixing bowl and beat with a mixer until thick and stiff. Add 30g of sugar and mix for a few more seconds until the egg and sugar mixture is smooth.
Arrange half of the bananas in the bottom of a baking dish (8 x 8 inches) and top with half of the waffles. Repeat to create two layers of waffles and bananas, then pour the pudding over the top.
Brush the egg and sugar mixture over the pudding. Bake for 10 - 12 minutes until the egg and sugar mixture is golden brown.
Banana and Sweet Potato Pie (12 pies)
Ingredients: 2 ripe bananas, mashed; 3 eggs; 65g mashed sweet potato; 30g unsweetened canned coconut cream; 97g almond flour; 30g cup tapioca starch; 5g baking powder; 5g baking soda; 5g ground cinnamon; 5g ground ginger; 2.5g salt.
Making:
Preheat oven to 350ºF. Line a regular 12-cup muffin tin with parchment paper or grease each tin.
In a medium bowl, mix together banana, eggs, sweet potatoes and coconut cream.
In a separate large bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, cinnamon, ginger and salt.
Gently stir the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly into the prepared muffin tins.
Bake for 20 - 25 minutes. Remove from oven and let cool before serving.
