Some things in the kitchen seem miraculous to me and therefore make me admire. Changes in color and consistency, completely different flavors created by the combination of materials with very different flavors, the same ingredient giving different results in different consistencies … I think it is possible to describe this as kitchen chemistry. In short, I have a deep fascination with kitchen chemistry.
Take purple basil sherbet. Don’t you think the color change realised when lemon juice is added is miraculous? Or aquafaba. The boiled chickpea juice is whipped and turned into something white, voluminous like a whipped egg white. I’m very fascinated with these kinds of things seem very strange to me.
One of the things that has surprised and excited me so much lately is this 2-ingredient banana pudding recipe. I think it is not difficult to guess the materials. The first is banana, as the name suggests, and the second is milk, which can be predicted by the fact that it is a pudding. The recipe is not prepared by mixing and boiling the ingredients like the standard homemade banana pudding recipes. First, the banana is baked in the oven and then it is blended with milk. What makes the pudding thicker is the pectin the banana contains, which increases even more when cooked. If you want to learn more about what pectin is, you can take a look at the notes section of the apple pectin recipe.
Milk mixed with banana with high pectin content becomes dark instantly (literally instantly). Therefore, after mixing the two ingredients, you have to pour it into the molds without losing a second. Otherwise, it will harden in the container you are mixing. When you mix it after it is harden and transfer it to the containers, it does not take shape again, it becomes watered and it will not be pudding in the most brief form. In order to avoid this situation, take your molds with you before starting the mixing process and immediately distribute the mixture to the molds as soon as you blend the ingredients, without wasting any time.
The highest amount of pectin in the banana is in the peel. Therefore, while peeling the bananas, peel off the fibrous part of the peel. When the banana is cooked, it gets very watery. Do not take this juice, otherwise your pudding will also be watered.
The pudding hardens in a very short time and the parts that come into contact with the air begin to darken immediately. This makes it impossible to wait for a long time. If you will consume the pudding immediately after preparing it, no problem, you can consume it plain. But if you want to prolong its life, you should stop contact it with the air as soon as possible. The easiest and most delicious way to do this is to cover it with chocolate ganache or another thick sauce that will not run off (etc. caramel or fruit sauces).
For this, first prepare your sauce and then take the pudding out of the mold. Because it starts to darken and watery in a very, very short time. As soon as you take the pudding out of the mold and turn it over, pour the sauce over it. If you wish, you can increase the amount of chocolate by pouring a few layers of sauce as it freezes.
You can keep it in the refrigerator for up to 24 hours after covering it with the sauce.
- 2 large bananas,
- 1/2 cup whole milk,
For Chocolate Ganache;
- 50 g of chocolate,
- 2 tablespoons of heavy cream.
- Place the bananas into a baking tray covered with wax paper and bake them in a preheated oven at 180 degrees until they are completely dark on the outside (10-15 minutes),
- As soon as you remove it from the oven, peel off the shells and take the inside into a bowl,
- Add the milk and puree it with an immersion blender,
- Share it in two ramekins,
- Refrigerate for 15 minutes.,
- For the ganache, heat the cream, add the chocolate in it and mix until it melts,
- Take the puddings out of the molds and pour the ganache over them.
Enjoy your meal…