For the longest time, I reserved avocados for one thing and one thing only…guacamole. That’s just how I like my avocado – mixed with tomato, onion, and lime juice, then eaten with a tortilla chip or scooped onto an enchilada, in a burrito, or on a quesadilla. It’s still my number 1 way to eat an avocado, but I’ve opened my horizons a little bit – now mashing the creamy fruit onto toast and occasionally enjoying some in a smoothie.
Then, when my son started eating solids, I started experimenting even more. He loves avocado straight up with nothing on it (not even salt or a squirt of lime!), but I wanted to give him different flavor profiles to give him variety and to see what seasonings he enjoys. I remembered a dessert my mom would quickly whip up after dinner sometimes. It’s made with pureed avocado, sugar, milk, and some spices, then topped with slivered almonds or pistachios. She says my grandma made it when they lived in South Africa, but there really isn’t a name for it. So, I started mashing banana (not wanting to use sugar if I didn’t have to) and avocado together, then sprinkling it with a mix of cinnamon, powdered cardamom, and star anise. Burrito LOVED it! One day, I snagged a taste of my own and realized just how good it tasted! That’s how this delicious Avocado-Banana Pudding was born.
I use naturally sweet, ripe banana to provide a hint of sweetness, while still allowing the avocado flavor to shine. Plus, I use a spice blend of ground cinnamon, cardamom, and star anise. You can create a blend of these three spices and store in a jar for future use, or you can keep them separate and follow the recipe as is. Either way, you’ll get a super creamy, flavorful, and decadent dessert. As for toppings, I like to sprinkle on sliced almonds or chopped pistachios, but diced banana works great too. I hope you enjoy this one as much as my family does!