This is an adaptation of a recipe from one of my favourite blogs, Wholefood Simply. https://wholefoodsimply.com/baked-banana-custard/
This recipe has been a staple lately at my place, as my little girl loves it. I’ve played around with a few variations, and this chocolate version is very popular. If you prefer a sweeter dessert, add an extra tablespoon of maple syrup. We like it plain, but tonight we are having it with fresh raspberries and coconut milk ice cream.
Gluten, dairy, nut and soy free. Contains egg
3 very ripe bananas
1 tin of coconut milk
1 tablespoon of raw cacao powder
1 teaspoon of vanilla essence
1 tablespoon of maple syru
preheat oven to 160 degrees
combine all ingredients in a blender. Blend until smooth. Pour mixture into ramekins or silicone muffin molds, leaving 1.5cm at the top to allow for the puddings to rise
Place ramekins in a baking dish, and pour 2cm of water into the bottom of the dish.
bake for 40 minutes.