The banana was not a puree and not a gel. It was a super-rich, thick pudding. It was thickened by its own natural pectins and starch. We combined bananas, milk, cream, sugar, and salt and cooked them in a Thermomix for an hour. When they were done cooking, we increased the speed of the Thermomix and pureed the mixture until it became smooth. Then we poured it into a glass baking dish to cool. The resulting banana pudding was thick. It had an elastic pull. Its texture had a light graininess. The next step is to see if we can smooth things out by reprocessing in a blender. From here, we have a solid platform to take the flavor of banana and integrate it into dishes from dehydrated chips to banana mousse to microwave cakes. First on my list is microwave banana bread.
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