Recipe: Banana Pudding the RIGHT Way

In Dessert, Diet, Health, paleo, Recipes by lexLeave a Comment

Growing up my mom used to make conventional “banana pudding” – complete with boxed vanilla wafers, and jello mix…Oh Snap! AT AGE 20, I finally had REAL banana pudding and my life has never been the same. I was expecting a cold, artificially flavored, cream pie-like dish, but the real deal was warm and literally melted in my mouth.


For some reason beyond my understanding, people started making banana pudding with instant pudding mix and serving it chilled!! This blasphemous practice has completely abandoned everything good and delicious about banana pudding. Here is an original recipe for the dish – the way people used to make it. Imagine it being served alongside hot buttered rum at Speakeasys during the prohibition-era. Try this and you’ll never look at banana pudding the same…

Traditional Banana Pudding
Print Recipe
I love banana pudding so I had to figure out a way to make it healthier. Below I've listed a "paleo" version that's full of gluten-free, dairy-free, & refined sugar-free substitutions, as well as the original version so you can enjoy it guiltlessly!
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Traditional Banana Pudding
Print Recipe
I love banana pudding so I had to figure out a way to make it healthier. Below I've listed a "paleo" version that's full of gluten-free, dairy-free, & refined sugar-free substitutions, as well as the original version so you can enjoy it guiltlessly!
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Ingredients
Healthy Wafers
PUDDING
Other Ingredients
Meringue
Servings: servings
Instructions
HEALTHY WAFERS
  1. Combine wet ingredients: oil, egg yolks, vanilla extract, almond extract, & honey in a stand mixer.
  2. In a separate bowl, combine dry ingredients: almond flour, baking powder, & salt. Slowly add the dry ingredients to the wet ingredients, and continue to mix.
  3. Pour the sticky mixture onto a piece of parchment paper and form it into a log with your hands. Freeze the log for 30 minutes.
  4. After 30 minutes, preheat oven to 350 degrees F. Remove the log & break off 1⁄2” balls. Press each ball onto a sill pat OR greased baking sheet, & flatten with the palm of your hand.
  5. Bake your wafers for 8 - 12 minutes, removing promptly when the edges begin to darken (the bottoms burn easily). Let wafers cool on the sill pat for 15 minutes.
PUDDING
  1. Preheat oven to 350 degrees F.
  2. Separate eggs & heat milk in a medium saucepan. Add in flour, whisking slowly until fully dissolved.
  3. Add in sugar and continue whisking. Beat egg yolks and add to saucepan on medium-high heat. ** Whisk swiftly so eggs don't curdle **
  4. Once mixture is thick enough to coat the back of a wooden spoon, turn off the heat. Add in vanilla & let the mixture cool for 10 minutes while you prepare the meringue.
MERINGUE
  1. For the optional meringue, beat the egg whites until they're fluffy and have formed stiff peaks.
  2. Slowly add in sugar and continue mixing until it reaches a desired consistency. Add in cream of tartar and keep mixing until the meringue no longer falls when the bowl is flipped upside down.
  3. Layer wafers, banana slices, and pudding in a 9x12 baking dish.
  4. Spread the meringue evenly over the top of the pudding.
  5. Bake for 10 - 15 minutes until top is golden brown. ** Be careful not to bake too long or the wafers will fall apart **
  6. Just omit the meringue to make it paleo!
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