Banana pudding is a staple in the South, and typically involves a vanilla cream pudding (sometimes from an instant mix), bananas, and vanilla wafers. While I could have “invented” a vanilla wafer substitute, the point here is to create something that’s reminiscent of the old conventional pudding but reframing the flavors and the dish in such a way as to enable folks to enjoy it without the health concerns (sorry all you vanilla wafer lovers out there).
While there is no added sugar here, I know you know that bananas are naturally very high in sugar, so again, this is a once-in-a-while treat.
1 can coconut milk
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon coconut oil
1 tablespoon coconut butter
3 really ripe bananas (almost black)
½ teaspoon cinnamon
- Whisk coconut milk, egg yolks, and vanilla together over medium heat. Stir constantly with whisk or wooden spoon until mixture starts to thicken.
- Remove from heat.
- In a small frying pan, heat the coconut oil and coconut butter over medium heat, and add slightly mashed bananas along with cinnamon. You’re just cooking long enough to let bananas start to caramelize somewhat.
- Pour the coconut milk and egg mixture into a food processor or blender along with the cooked bananas, and process until smooth and creamy.
- Empty contents into a bowl, and place a layer of plastic wrap directly on the surface. This will prevent a skin from forming.
- Refrigerate to chill and serve topped with some sliced bananas!
Variation—This is actually really tasty served frozen—almost like a banana ice cream.
Ingredient Notes—Using bananas that haven’t yet ripened all the way will drastically take away from the flavor of this dessert. Be sure to ask the clerk at your grocery store if they have any “extra” ripe ones in back. Most groceries don’t keep extra brown bananas on the store shelves.
Tips & Tricks—To ripen bananas quickly, place them in a paper bag with either a tomato or apple. Seal the bag shut and they should be ripe within 24 hours.
