This tea cake relies on the natural sweetness of very ripe bananas plus a little bit of granulated sugar. One cup of buttermilk ensures that it stays super moist.
These little puddings are delicious and adaptable – you can use a combination of coconut milk and soy milk to make them dairy-free, or a combination of milk and heavy cream. They look pretty in small glass canning jars.
A classic Vermont recipe from the "Real, Old-Time Yankee Maple Cooking" booklet, since out of print. Use a tart heirloom or McIntosh apple in this recipe.