Alright, let’s talk about this banana cinnamon puddin’ thing. I ain’t no fancy cook, mind you. Just a plain ol’ person who likes good eatin’. And this here puddin’, well, it’s good eatin’.
First off, you need some bananas. Don’t go gettin’ them green ones, they ain’t ripe yet. You want them yellow ones, the ones with a few brown spots. Them’s the sweet ones. Now, how many bananas? Well, that depends on how much puddin’ you wanna make. I usually use, oh, I dunno, maybe three or four? More bananas, more puddin’, that’s how it works.
Then you need some milk. Not that skim milk stuff, tastes like water. Get the real milk, the whole milk. Makes the puddin’ nice and creamy. And some sugar, of course. Can’t have puddin’ without sugar. Again, how much? That’s up to you. I just pour some in ’til it looks about right. You can always add more later if it ain’t sweet enough.
And cinnamon! That’s the secret ingredient, ya know? Makes it smell so good and taste even better. Don’t be stingy with the cinnamon. Sprinkle it in good. I like to use a lot, maybe a tablespoon or two. But you can use less if you ain’t a big cinnamon fan.
- Bananas – ripe ones!
- Whole milk – forget that skim stuff
- Sugar – gotta make it sweet
- Cinnamon – the more the merrier, I say
Now, mash up them bananas real good. I just use a fork, nothin’ fancy. Get ’em all mushy. Then you put ’em in a pot with the milk and sugar. Stir it up good over medium heat. You gotta keep stirrin’ or it’ll stick to the bottom and burn. And nobody wants burnt puddin’, trust me.
Keep stirrin’ and stirrin’ ’til it starts to thicken up. It’ll take a little while, maybe ten or fifteen minutes. Don’t rush it. Good puddin’ takes time. Once it’s thick enough, take it off the heat and stir in the cinnamon. Smell that? That’s the smell of heaven, I tell ya.
Pour the puddin’ into bowls and let it cool down a bit. You can eat it warm or cold, it’s good both ways. I like to put a little extra cinnamon on top, just for kicks. And sometimes, if I’m feelin’ fancy, I’ll add a dollop of whipped cream. But it’s plenty good just the way it is.
Now, some folks like to add other things to their banana cinnamon puddin’. Like vanilla extract, or nutmeg, or even a little bit of rum. But I like to keep it simple. Just bananas, milk, sugar, and cinnamon. That’s all you need. It’s a classic for a reason, ya know?
This puddin’ ain’t just for dessert, neither. You can eat it for breakfast, or lunch, or a snack. It’s good anytime of day. And it’s a good way to use up them old bananas that are gettin’ too ripe. Don’t throw them away, make puddin’!
So there you have it. My banana cinnamon puddin’ recipe. It ain’t fancy, but it’s good. And that’s all that matters. Now go on and make some puddin’. You won’t regret it.
One last thing, don’t forget to share! Puddin’ is always better when you share it with someone you love. Or just someone who’s hungry. Either way, it’ll make them happy. And that’s what good food is all about, makin’ people happy.
Tags: [banana pudding, cinnamon pudding, easy dessert, comfort food, old-fashioned recipe, ripe banana recipe, quick dessert, homemade pudding]
