Banana Pudding

I'm not a huge fan of pudding, but this little vittle turned out pretty darn good. I think my bananas were a little too ripe, as the pudding had more of a runny consistency than I would have liked. I think having ripe but not brown bananas will improve the results.

1/2 c. Sucanat
1/2 c. hot water
4 bananas
1 package extra firm silken tofu, drained
1 T. vanilla extract

Combine hot water and Sucanat in a small saucepan. Bring to a boil over medium heat, stirring constantly, and cook until sugar is completely dissolved (this won't take long). Let cool for about 10 minutes.

In a food processor, combine bananas, tofu, vanilla, and sugar mixture. Process for 1 to 2 minutes or until completely smooth. Transfer to a bowl with a tight-fitting lid. Refrigerate at least 30 minutes before serving.

Makes about six servings.

Note: If using non-stick cookware for the Sucanat-water mixture, use a light hand when first stirring sugar into water. Sucanat is coarser than granulated sugar, and if not careful, you could scratch your cookware.

Note, Part 2: This is a very sweet dessert and the Sucanat brings a bold molasses-type flavor. If you like a less sweet pudding, simply reduce the amount of Sucanat to 1/4 cup.