This rich, creamy banana pudding is like none you've ever tasted!
Place in the middle of the oven for about 12 minutes until the peel has turned black. NOTE: the banana may begin to seep from the peel.
Allow to cool enough to peel and proceed with the banana milk recipe below.
Place all ingredients into a heavy bottomed pot over medium heat and bring to a simmer.
Simmer 10 minutes. Using a potato masher or the back of a wooden spoon mash the bananas.
In a heavy bottomed sauce pan heat banana milk, sugar and salt. Bring just to the start of a boil, stirring frequently, scraping the bottom of the pan.
Slowly drizzle the heated milk mixture into the egg/starch mixture, whisking all the time.*NOTE: pouring too fast will scramble the eggs.
Pour back into the saucepan on low-medium. Whisk constantly until mixture is very thick (aproximately 5-10 minutes over medium heat).
Add pudding in batches to the blender. Blend until smooth.
Pour into a fine mesh strainer over a bowl set in an ice bath (see diagram) and push pudding through the strainer with a pliable spatula. Fully cool.
Select ripe bananas (not under ripe green bananas or over ripe black or spotty bananas)
*Tip: use a soup ladle to slowly drizzle the hot liquid into the egg mixture while whisking with the other hand so the eggs do not cook.