The banana was not a puree and not a gel. It was a super-rich, thick pudding. It was thickened by its own natural pectins and starch. We combined bananas, milk, cream, sugar and salt and cooked them in a Thermomix for an hour. When they were done cooking we increased the speed of the Thermomix and pureed the mixture until it became smooth. Then we poured it into a glass baking dish to cool. The resulting banana pudding was thick. It had an elastic pull. Its texture had a light graininess. The next step is to see if we can smooth things out by reprocessing in a blender. From here we have a solid platform to take the flavor of banana and integrate it into dishes from dehydrated chips to banana mousse to microwave cakes. First on my list is microwave banana bread.
Years Past
