Egg-free banana pudding

Prepare a large saucepan. Peel the bananas, then place them in the saucepan with 200 ml of milk, vanilla extract, and a pinch of turmeric. Blend everything until completely smooth with an immersion blender, then slowly bring to a boil over medium heat.

Meanwhile, in the remaining 50 ml of milk, whisk the cornstarch until lump-free with a hand whisk. As soon as the mixture in the saucepan starts to boil, reduce the heat and add the cornstarch milk and honey. Cook, stirring constantly, until the pudding thickens (approx. 1–2 minutes).

Pour the finished pudding into glasses or small bowls. Let it cool in the refrigerator for at least 1 hour before serving. When serving, sprinkle with cinnamon or cocoa powder to taste.