How To Make Banana Pudding Recipe | Healthy & No Added Sugar | Rockin Robin Cooks

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Peel the bananas and cut them in half, then cut them in half again.

In a frying pan, heat a couple of tablespoons of coconut oil over medium heat.

Place the bananas in the frying pan to caramelize them, cooking for about 5 to 6 minutes until they are soft and golden brown.

While the bananas are cooking, place raw cashews in a saucepan, cover with water, and boil for about 20 minutes until soft.

Strain the cashews to remove the water and let them cool.

In a blender, combine the softened cashews, caramelized bananas (including the oil from the pan), milk, vanilla extract (about half a teaspoon), and a pinch of salt. Blend until creamy and smooth.

Pour the creamy mixture into a saucepan.

Combine the arrowroot with some milk in a separate bowl until well blended, then add this mixture to the saucepan with the creamy mixture.

Set the heat to medium-low and stir continuously until the pudding starts to thicken, which should take about a minute.

Turn off the heat and let the pudding cool before transferring it to another bowl. Chill in the refrigerator for at least 4 hours to firm up.

Once chilled, cut bananas into coins and place them at the bottom of a serving dish.

Spoon the pudding on top of the banana coins.

Before serving, place Pamela's butter shortbread cookies on top of the pudding to avoid sogginess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens