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Ingredients

• 3 medium bananas, divided
• 1½ cups (360 milliliters) 2% milk, divided
• 2 tablespoons pure maple syrup
• 1 large egg
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon, divided
• ⅛ teaspoon sea salt
• ¼ cup chopped pecans
• 1 teaspoon unsalted butter

Instructions

1. In a medium bowl, mash 2 bananas with a fork until a thick puree is achieved.
2. Whisk ½ cup milk, maple syrup and egg into bananas until combined.
3. Add cornstarch, ¾ teaspoon cinnamon and salt; whisk for approximately 2 minutes.
4. Place a medium pan on stove over medium heat and add the banana mixture.
5. Slowly stir in remaining 1 cup milk and continue to stir for 3 to 4 minutes or until the pudding begins to set.
6. When the back of the spoon is coated with pudding, remove from heat and continue to stir for 30 seconds.
7. Set aside and let cool for 10 minutes.
8. Slice remaining banana into ½-inch pieces and set aside.
9. To a medium nonstick skillet, add chopped pecans and toast over medium heat for about 5 minutes, stirring constantly.
10. Remove from heat and place in a small bowl.
11. Add butter to skillet and turn heat to low.
12. Once butter begins to melt, stir in sliced bananas and cook over medium heat for 5 to 8 minutes, stirring frequently with a spatula.
13. Once caramelization occurs (bananas will appear brown and shiny), remove from heat and stir in ¼ teaspoon cinnamon.
14. Assemble mini pudding cups by placing ½ cup pudding in the bottom of 4 small containers.
15. Top each with 3 tablespoons bananas and 1 tablespoon pecans.

NUTRITION FACTS

PER SERVING: 225 calories, 10g total fat, 3g saturated fat, 57mg cholesterol, 149mg sodium, 31g carbohydrate, 3g fiber, 18g sugar, 6g protein, 411mg potassium, 141mg phosphorus