Banana Pudding

Bananas release a lot of sweetness during baking so I use unsweetened, plain almond milk in this simple recipe. Sweetened or flavored varieties can be used if you like. And regular (not instant) Cream of Wheat can be used in place of the harder to find whole grain kind.

Sun Oven Baked Cream of Wheat


1/3 cup whole grain Cream of Wheat

1/4 teaspoon salt

1 3/4 cups almond milk, any kind

1 ripe banana, slightly mashed

ground cinnamon for serving


Set Sun Oven out to preheat. Spray 4 custard cups with cooking spray. Place a kitchen towel in a baking pan.

In a medium bowl, whisk together the Cream of Wheat and salt. Whisk the almond milk. Stir in the mashed banana. Spoon the mixture into the prepared custard cups. Place the cups on in the prepared baking pan. Cover and cook in the Sun Oven until the Cream of Wheat begins to bubble, about 40 minutes. Cool completely at room temperature then cover with plastic wrap and refrigerate for at least 1 hour or overnight. Dust with cinnamon just before serving.

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