Half a Banana Left? Make a Little Steamed Pudding with Milk and Egg

Before cooking for one

Start with an ingredient you already have, then check the recipe's full ingredient list, quantities and equipment before choosing your meal. For a solo meal, use its one-serving quantities.

Sometimes you have half a banana left after eating one, or want to make a different snack with a ripe banana. If you have milk and eggs, you can make a little cup of pudding. Mash the banana, mix it with the egg and milk, then steam it in a heatproof container until the center is cooked.

This is different from banana pudding made by layering whipped cream and cookies. It’s a simple steamed pudding with banana pieces mixed in, so you may notice small lumps depending on how finely you mash the banana. No sugar or caramel is added; the sweetness comes from the ripe banana.

You only need three ingredients for one cup

• ½ medium ripe banana
• 1 egg
• 100 mL plain milk — half of a 200 mL carton

Also prepare a steamer, fork, small bowl, heatproof container suitable for steaming, and oven mitts. Choose a container of about 300–350 mL, but if the mixture comes above ⅔ of the container, divide it between smaller heatproof containers. Check first that the product is suitable for steaming; don’t use an ordinary drinking glass.

First mash the banana, then beat the egg separately

Put half a banana in a small bowl and press it with the back of a fork. Mash until there are no large lumps, then add an egg beaten in a separate bowl. Add the milk and mix evenly until the egg whites are broken up.

If you don’t have a measuring cup, you can divide a 200 mL carton of milk equally between two cups of the same shape and use half. Spoon sizes vary from home to home, so splitting half a carton is easier than measuring out the milk by spoonfuls.

Steam for 30 minutes once steam rises, then check the center

Pour the mixture into a heatproof container for steaming, filling it no more than ⅔ full. Add water below the steamer rack, making sure it doesn’t touch the bottom of the container. Loosely cover the container with foil to keep water droplets from falling in. Do not seal the pot.

Cover the steamer with its lid and steam over medium-low heat for 30 minutes after steam rises. Check that the water hasn’t boiled away, and when opening the lid, keep the steam from blowing toward your face. If liquid remains when you cut into the center, steam for an additional 5 minutes at a time, then check again. The required time may vary depending on the container and heat level.

Don’t determine whether it’s cooked based only on the 30 minutes or its appearance. If you have a food thermometer, check that the center reaches at least 71°C. The FDA advises cooking egg dishes to an internal temperature of 160°F (about 71°C). Use oven mitts to remove the container, then let it cool until comfortable to eat.

When serving two people, don’t make one large cup

For 2 servings, prepare 1 banana, 2 eggs, and 200 mL of milk. Divide the mixture into one small container per person; don’t multiply the steaming time by the number of servings. It’s important to check that the center of each one is cooked.

How sweet is it without added sugar?

It depends on how ripe the banana is. This recipe has no added sugar, but bananas and milk naturally contain sugar. Don’t describe it as a “sugar-free snack.” Rather than expecting the same sweetness as a dessert topped with sugar or syrup, enjoy it as a little snack made with three ingredients.

If you’d like to eat it cold

Store it in the refrigerator in its small container. The FDA advises not leaving egg dishes at room temperature for more than 2 hours, or more than 1 hour in an environment where the temperature is above 32°C. Don’t assume it can be left at room temperature for a long time just because the surface has firmed up.

On Kkinion, you can check the ingredient quantities for the number of people eating and follow the steps in order: mash → mix → steam → check for doneness. Start with half a leftover banana, and make it on a day when you have time for steaming too.

References and image information

The method of mixing banana, milk, and egg and steaming them was inspired by Steamed Banana Pudding from OG Singapore. The quantities and steps have been rewritten based on Kkinion’s public recipe; no photos or text from the original were used. For egg doneness and room-temperature storage guidance, we consulted the FDA’s egg safety advice.

Make it yourself with a Kkinion recipe

Below are the complete ingredients and cooking steps for “Banana Milk and Egg Pudding.” First choose the quantity for your serving, then follow the preparation and cooking instructions at each step.

Recipe ingredients

Banana Milk and Egg Pudding · Estimated time: 45 minutes · Equipment: steamer, heatproof container, fork

Choose one of the two quantities below based on how many people you’re making it for.

• Banana: 1 serving, 0.5 (medium and ripe) / 2 servings, 1 (medium and ripe)
• Egg: 1 serving, 1 / 2 servings, 2
• Milk: 1 serving, 0.5 carton (200 mL per whole carton) / 2 servings, 1 carton (200 mL per whole carton)

Complete cooking instructions

Step 1. Peel the banana, put only the amount you need in a small bowl, and mash it finely with a fork.

What to look for: 1 serving uses half a medium banana. Use a small bowl (about 12 cm in diameter) that fits in your palm. Press with the back of a fork to eliminate large lumps. A banana with a few brown spots on the peel is sweet.

Step 2. Beat the egg separately and add it to the mashed banana. Add the milk and mix evenly with a spoon.

What to look for: 1 serving uses 1 egg and half a 200 mL carton of milk. To measure half without a scale, divide the whole carton equally between two cups. Stir until the egg whites are broken up. Household eating spoon sizes vary, so it’s more accurate to measure the milk by dividing the carton.

Step 3. Divide the mixture into heatproof containers for steaming, filling them no more than 2/3 full. Place them in the steamer, cover with the lid, and steam over medium-low heat for 30 minutes after steam rises.

What to look for: Prepare heatproof containers for steaming of about 300–350 mL per 1 serving. If they overflow, divide the mixture between smaller heatproof containers. Add water below the steamer rack, making sure it doesn’t touch the bottom of the containers. Loosely cover each container with foil to keep water droplets out. Don’t seal the pot. Even for 2–4 servings, steam them in individual cups and don’t multiply the time by the number of servings. Check that the water doesn’t boil away.

Step 4. Check that the center is cooked through. If liquid remains, steam for an additional 5 minutes at a time and check again. Use oven mitts to take the containers out and let them cool until comfortable to eat.

What to look for: Open the lid away from your face. Cut into the center with a spoon and check that no raw-egg-like liquid remains. Time and appearance alone can’t confirm safety, so if you have a food thermometer, check that the center reaches at least 71°C. It may take 30–40 minutes or longer in total. To eat it cold, refrigerate it in its small container, and don’t leave it at room temperature for more than 2 hours after cooking (or 1 hour on a hot day).

See the ingredients and cooking steps for banana milk and egg pudding

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. They are not photos of actual cooking or tasting, and the quantities and finished appearance may vary.

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