This family favorite has been around for years, but has only recently been converted to gluten-free. It's a Sunday morning special at our house. Creamy, just a little sweet, and a delightful way to start the day. I hope you enjoy it as much as we do.
Creamed Bananas on Toast
In a saucepan, blend until creamy:
2 Tbsp. olive oil
2 Tbsp. garbanzo/fava flour
2 Tbsp. cornstarch
1/4 tsp. sea salt
When creamy, add:
1 quart plain soymilk
3 Tbsp. pure maple syrup*
Using a wire whisk, blend until smooth and then bring to a simmer over medium heat, stirring constantly. Mixture will become thick and creamy (like pudding). Once it has reached the simmer point, allow to bubble over heat for 3 minutes more, continuing to stir. Remove from heat.
Stir in 1 tsp. pure vanilla extract
Peel and slice 6 - 8 bananas into creamy mixture. Stir gently. Serve over your favorite gluten-free bread that has been toasted. If desired, spread toast with Earth Balance or your favorite nut butter first. Garnish as desired.
*or 3 Tbsp. organic, unbleached sugar