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Roasted Banana Pudding

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Roasted Banana Pudding | Every time I make this gluten- and grain-free banana pudding, I know that I'm avoiding an unnecessary amount of sugar for myself and my family. This tried-and-true favorite is impeccably delicious and beautiful every single time. | WildernessFamilyNaturals.com

I tend to favor custard- and pudding-type desserts — especially when they are full of good fats like coconut milk or fresh cream from grass-fed cows. These desserts don’t rely on gluten to keep them together, and just a little is enough to satisfy a sweet tooth.

Both vanilla and chocolate pudding are great, but it pays to experiment with unusual and unique flavors too!

Roasted bananas and coconut sugar add caramel-y flavor and a darker color. Coconut milk gives this dessert a touch of tropical vibe and a rich dose of coconut nutrition.

A fun spin on the old favorite, Roasted Banana Pudding is one of the regulars in my household.

It makes a wonderful dessert that can travel from your table to a potluck or picnic or BBQ. Because it’s not overly sweet, it also makes a great mid-afternoon or late-night snack… or even a sweet addition to your children’s lunchboxes!

Every time I make this recipe, I get the assurance that my family is avoiding an unnecessary amount of sweetening. It’s also gluten- and grain-free, not topped with sugary vanilla-flavored cookies as so many banana puddings usually are. Rather, WFN’s coconut chips, lightly toasted, give this unconventional pudding a slightly crunchy textural component.

This tried-and-true favorite is impeccably delicious and beautiful every single time.

Are you a banana pudding lover? Have you ever tried roasted bananas, coconut sugar, or coconut milk in your pudding?

Roasted Banana Pudding
Roasted bananas and coconut sugar add caramel-y flavor and a darker color. Coconut milk gives this dessert a touch of tropical vibe and a rich dose of coconut nutrition. A fun spin on the old favorite, Roasted Banana Pudding is one of the regulars in my household.
Ingredients
Instructions
  1. Pre-heat oven to 350ºF. Place unpeeled bananas on a baking sheet lined with parchment paper.
  2. Bake until skins are black and bananas split open in some places -- about 30 minutes. Leave to cool.
  3. Whisk coconut sugar, arrowroot powder, and salt together in a medium sauce pan.
  4. Add coconut milk and egg yolks. Whisk until well combined.
  5. Finally, whisk in heavy cream.
  6. Whisking constantly, cook on medium heat until the mixture thickens some, approximately 8-10 minutes.
  7. Turn the heat off, add vanilla and butter, and whisk to combine.
  8. Transfer the pudding to a blender or food processor.
  9. Add the roasted bananas and lemon juice and blend for a minute or so.
  10. Transfer, or strain, if you wish, the pudding into a bowl. Cover and refrigerate for 3-4 hours before eating.
  11. Before serving, whisk banana pudding until smooth. Serve topped with toasted coconut.

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  • Val Weaver