Ingredients for Banana Pumpkin Pudding
- 3 ripe bananas
- ¾ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (15-ounce) can of pumpkin puree
- 2 large eggs
- 1 (12-ounce) can of evaporated milk
- ½ cup whole milk
- whipped cream (for serving)
- pinch of salt
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How to Make Banana Pumpkin Pudding
- Preheat oven to 350°F (175°C). Grease a 1 ½-quart casserole dish.
- Peel and slice 3 ripe bananas lengthwise. Arrange them evenly across the bottom of the prepared casserole dish.
- In a medium bowl, whisk together ¾ cup packed light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and a pinch of salt.
- Add 1 (15-ounce) can of pumpkin puree to the spice mixture and beat until well combined.
- In a separate bowl, whisk together 2 large eggs, 1 (12-ounce) can of evaporated milk, and ½ cup whole milk.
- Gradually pour the wet ingredients into the pumpkin mixture, stirring gently until just combined. Do not overmix.
- Pour the pumpkin mixture over the sliced bananas in the casserole dish.
- Bake for approximately 60-75 minutes, or until a knife inserted into the center comes out clean. Let cool slightly before serving.
- Serve warm or cold, topped with whipped cream or a sprinkle of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
112g
Fat
24g
Carbs
13g
