Banana Pudding without Eggs

First, prepare a large saucepan. Peel the bananas and add them to the saucepan along with 200 ml of milk, 1 teaspoon of vanilla extract, and a pinch of turmeric. Blend everything until smooth with an immersion blender, then slowly bring to a boil over medium heat.

Meanwhile, whisk the cornstarch into the remaining 50 ml of milk. Once the mixture in the saucepan starts to boil, reduce the heat to low and pour in the remaining milk mixed with cornstarch and honey. Stir constantly until the pudding thickens (1–2 minutes).

Pour the finished pudding into glasses or small bowls and let it cool in the refrigerator for at least 1 hour before serving.