I had some bananas that were getting extra freckle-y and since I have a hard enough time eating my way through one perfect banana, I took these three delinquents that were just hanging out going nowhere and improvised on a Rice Pudding Recipe.
I had no rice but I did have some farro, and I didn’t have any whole milk but did have some coconut milk that was also getting delinquent. In my attempts to be VB6, I bought it but unfortunately it tastes like the lovechild of a coconut and a cardboard box.
The recipe also calls for brown sugar to be mixed with an egg. I figured since the bananas would be sweet, I could just drop in a couple tablespoons of raw honey. I was surprised to find that it was a little too sweet in the end, so you can totally do this recipe without any sort of sweetener, I think. Or maybe just a little.
Basically I followed the directions from the recipe above, with the aforementioned substitutions, and smooshed the three bananas up and threw them in with the coconut milk and farro to simmer for 25 min. Sprinkled some cinnamon on top and woot! Tasty and very true to what I expect of rice pudding. And ALMOST VEGAN!