Pudin de Banano sin Azucar

By La Salsa Inglesa

This banana bread pudding, estilo chapín, makes for a delicious dessert. It is the kind of dessert that you will find it in Xela’s many traditional cafes served with whipped cream or ice cream, hot or cold.

The pudín has a light, spongy texture, contains zero added sugar, and can be made into a vegan dessert by changing the mantequilla for margarina.  


5 large ripe bananas, peeled and mashed.
1 ½ cups coconut milk (one can)
½ cup unsalted butter/margarine, at room temperature
1 teaspoon vanilla extract

2 cups all purpose flour
¼ teaspoon salt
2 teaspoons baking soda
1 teaspoon ground nutmeg or  cinnamon
¼ cup raisins


  1. Preheat the oven to 175 C. Grease a rectangular baking dish
  2. In a large mixing bowl, beat the butter together with the vanilla extract before adding the mashed bananas and then coconut milk. Mix until smooth, preferably using an electric mixer if you have one
  3. In another bowl, sift together the flour, baking soda, salt, and nutmeg or cinnamon. Add the raisins.
  4. Gradually fold (stirring in the shape of a figure eight) the dry ingredients into the banana mix until combined. Pour into the greased baking pan and cook for approximately 40 minutes. To check whether the dessert is cooked pierce with a fork which should come out clean.

Well, there you go. A delicious treat to impress your friends at the next pot luck.

Bon appetite, Xela!

My Latin American food blog can be found at www.lasalsainglesa.com. AMA’s Alternatives Boutique sells homemade salsas, peanut butter and jams as well as beautiful textiles: 5a avenida 6-17 Zona 1.


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