This Paleo Banana Pudding is creamy, packed with banana flavor (of course), and so easy to make! Dairy free, refined sugar free and so delicious! 6 simple ingredients and less than 20 minutes of cooking until this sweet treat is ready.
Growing up I absolutely loved banana pudding. I actually think it was vanilla pudding with bananas in it- either way it was pure comfort food. Recreating this was so fun and there are actual bananas in it- imagine that! 🙂 Because bananas are so sweet it only needed a little sweetener. I decided on coconut sugar because it has kind of a carmel-y flavor that pairs so well with the bananas. Honey or maple would probably work, but I didn't want any flavors competing with the bananas.
This pudding is so easy to make! Don't be intimidated if you've never made homemade pudding before. I couldn't believe how easy it was the first time I tried it. If you can make a box mix, you can make this! The gelatin is what makes it thick and creamy. If you have never tempered eggs before, it is simple. It just means drizzling the warm mixture into the eggs slowly while stirring so the eggs warm up and don't cook when added to the pudding.
This pudding is thick, creamy, and so delicious ! I had to pair it with my Paleo Nilla Wafers- the two were made for each other! Actually, the reason I decided to make the wafers is because I knew I needed them for this pudding.
One important thing about the recipe is that ripe or barely spotted bananas are the best. If you have black bananas that need to be used, it's better to use those for banana bread, not this pudding. I made one batch with very ripe ones and it came out bitter and just not as good.
You will love how easy this pudding is to make. A classic turned healthy and just as delicious! Here are more banana recipes to try:
- Paleo Vegan Banana Muffins
- Gluten Free Banana Oatmeal Muffins
- Paleo Vegan Banana Brownies
- Chocolate Banana Coffee Cake (paleo)
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Paleo Banana Pudding
Ingredients
- 3 large bananas ripe but not black
- 1 13.5 oz can full fat coconut milk
- 2 tablespoons coconut sugar
- ¼ teaspoon salt
- 2 teaspoons grass fed gelatin
- 3 egg yolks
Instructions
- In a medium sauce pan, mash bananas and stir in coconut milk, coconut sugar, and salt. Sprinkle gelatin and let bloom for 5 minutes.
- Stir egg yolks together in a small bowl.
- Cook banana mixture for 5 minutes over medium heat, then temper the egg yolks and add them in. To temper the yolks, slowly pour some of the banana mixture into the bowl of yolks, stirring the yolks the whole time. I usually use about 1 cup of mixture to ensure the yolks have come up to temperature enough to be added to the rest of the banana mixture. Without doing this, the yolks would cook when they hit the warm pudding.
- Cook for 5-7 minutes on medium.
- If desired, puree with an immersion blender to get ultra smooth.
- Pour into glass container and store in the fridge.
Tish Jowers says
Is there any way to make this without coconut milk? My husband can detect any hint of coconut flavor. Thanks!
Jessica DeMay says
Hi Tish- you can try almond milk, but it might not be as creamy. Use a good brand like Malk, not a low fat one since those are mostly water. Let me know if you try it and how it comes out.
Judy says
Can you tell me how much this makes?
Jessica DeMay says
Hi Judy- I can't remember the exact amount, but I think around 2 1/2-3 cups. I hope you try it!
Winifred Helton Harmon says
How many cups? It’s hard to dicipher in the rely?
Jessica DeMay says
Hi Winifred- I think it makes about 3 1/2 cups. Hope you try it!
Meredith says
I would love to try this but my daughter has an egg sensitivity. We usually do a flaxseed replacement but what do you suggest here? I could try flax, or arrowroot... not sure which direction to take!
Jessica DeMay says
Hi Meredith. I'm so sorry it took so long for me to see this comment! I hope you still try it. I would go the arrowroot direction. I think that would work best. I hope you love it!
Mary says
Hi! Made it. But the color is brownish nothing like on your pic. Coconut sugar is dark, bananas turn dark too. So I wonder how did you achieve this light color? The only way to keep bananas from going dark would be using a lemon juice, bit the recipe doesn't dann for any. What is the secret?
Tank you
Jessica DeMay says
Hi Mary- thank you for trying my recipe! After it sat in the fridge it did get a little darker, but not much. Make sure your bananas aren't too ripe or that can give it an off color as well as taste. If you think lemon juice would help then try adding it. I don't think it would hurt. I hope that helps and I hope you still enjoyed the pudding.
Cara says
Should the heat be on when the gelatin is blooming?
Jessica DeMay says
Hi Cara- no, the heat shouldn't be on yet. The heat gets turned on in step 3. Hope you enjoy!
Samantha says
I can't use almond flour for the wafers. Any idea using coconut flour what the measurement would be? I know coconut flour tends to be different in recipes.
Jessica DeMay says
Hi Samantha- yes, coconut flour is much different. Here is a cookie recipe with coconut flour (just leave out the lavender):https://thrivingonpaleo.com/aip-lavender-shortbread-cookies/
It won't be exactly the same as the wafer, but shortbread is close. I hope that helps and you try it.
Bethany @ Athletic Avocado says
Ahhh my gosh, this banana pudding looks incredible! Can't wait to try with your nilla wafers !
Jessica DeMay says
Thanks, Bethany! They go so well together!
Deborah Dowd says
I have never worked with gelatin before but I think this would be worth trying- a paleo pudding!?
Jessica DeMay says
Hi Deborah- it's so easy! You'll love it 🙂
Mary Ann | The Beach House Kitchen says
These look delicious Jessica! And easy too! Plus I love them in the little jars!
Jessica DeMay says
Thanks, Mary Ann! Those jars are the best 🙂
Kelly | Maverick Baking says
Oh my word, this looks good. So simple too?? My folks are trying to cut back on sugar a little and this would be a perfect dessert for them!
Jessica DeMay says
Thanks, Kelly! It would! I hope they try it and love it 🙂