Banana Pudding

I've already mentioned this banana pudding multiple times on the blog because I've become pretty obsessed with it.  The fact that I don't really like bananas makes this whole obsession pretty mysterious, but what can I say- it's delicious!  The recipe came from chocolate covered katie, but I wanted to put in writing the specific way that I've been making it.

Traditional banana pudding has chunks of banana and vanilla wafers mixed in.  I prefer this plain or topped with blueberries.  I really have to work hard to make it last for four days (hiding it way in the back of the refrigerator helps).  I love that it is a good source of protein and vitamins and what some people claim is a healthy fat (coconut butter).  That's more than you get from most desserts!

Banana Pudding

serves: 4

INGREDIENTS

• 2 very ripe bananas, mashed with a spoon (the riper the better)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons coconut butter
• 1 11.5 ounce package silken tofu (I use the kind from Trader Joe's-- it is sold in a box and not refrigerated)
• 2 tablespoons granulated sugar
• optional:  1/8 teaspoon turmeric (helps to make it a bit more yellow)

DIRECTIONS:
1) Combine all ingredients in the bowl of a food processor and process until completely smooth, about 2 minutes.

2)  Serve immediately or store in the refrigerator for a few days.  The top layer of the pudding will turn brown in the refrigerator from the bananas, but it still tastes excellent.

(recipe barely adapted from chocolate covered katie)