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Great idea. I keep frozen bananas on hand all the time for quick and ready use. I made two small adjustments. ( using a food processor) I didn't want any oil, so I added a 3rd banana increased milk (I used almond) to 6tb and near the end drizzled in some maple syrup maybe a table spoon. (yum maple syrup and bananas)

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Pam McG April 20, 2013

Love it. Easy, fast, delicious.

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Catrin October 06, 2008

This was a great pudding. We found the taste of the dates to be strong, this may have been because the dates were very fresh (and soft, so we had no trouble with the blender). I used a banana dessert tofu, which seemed fine. Thanks for posting!

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Sealy April 14, 2007

This is great! It's the first tofu pudding I've found that's not too sweet. I used soft silken (japanese) tofu and it was fabulous. I didn't find it had any taste of tofu. My food processor really didn't like the whole dates, so next time I'll cut them up smaller first. I did substitute sunflower oil though, as I'm not allowed corn. I also used the soy milk option (sweet as that's what was open) It's a really lovely pudding! Thanks so much for posting. I'm sure everyone will love it!

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Houmous Monster April 11, 2006

This is a yummy and nutritious snack! It has a nice light banana flavor. I was impressed that I couldn't actually taste the dates, yet they added a perfect amount of sweetness. I used light extra firm silken tofu and used water in place of the oil to make it lower in fat. I also used vanilla rice milk as the water/soy milk option. The only problem was that my mother commented on the aftertaste, which I also noticed. I figure this is probably because the other flavors are so light that the tofu is more noticeable than in some stronger flavored tofu puddings. However, as long as you don't mind the taste of tofu, this pudding is great. I know I would make it again.

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Kree August 23, 2005
Banana Date Tofu Pudding