As you may remember, last week I baked a batch of pretty darn awesome (Paleo) Nilla Wafers with just one goal in mind, whip up some banana pudding during the weekend.
Which is what I did.
It turned out great; so great, I offered some of that pudding to a couple of friends I had over for dinner... and before I knew it, there was none left. Like none, nada, zip, zero, zilch.
This, under normal circumstances, is fantastic; there’s no more satisfaction for a cook than seeing no leftovers of the food you offer.
But you see, I hadn’t taken pictures of the banana pudding yet, and in the food blogging world not taking pictures equals to a catastrophe of epic dimensions.
I’m talking about “Release the Kraken!” or Death Star destroying entire planets or the Chitauri fleet invading the Earth, that kind of catastrophe.
Catastrophe as in you have to start all over again from square one.
Buying the ingredients, baking the wafers, assemble pudding, let it rest and then hope, hope there’s still a ray of light outside that will allow you to take decent pictures.
Not great, decent.
Good enough to make you guys wanting to try it out. Because this is the point of this whole site and what I do. Inspire you in making the recipes I create. Right?
OK, moving onto this banana pudding.
I’ve labeled it as “paleofied” because strictly speaking, dairy is not paleo, it’s primal. But I’m not a bg fan of the word primal, it makes everything sounds so...you know, basic.
But I’m not worried about the semantics nor the labels of this healthy dessert; you already know that it’s gluten-free, grain-free and refined-sugar free.
But what really matters here is that this banana pudding tastes a million times better than the “regular” one.
It might be the (Paleo) Nilla Wafers, it might the coconut sugar, it might that when you make something from scratch it usually turns out better than the original.
Anyhoo I just wanted you to have something sweet after dinner tonight, made of real food ingredients that won’t leave you with a high-carb hangover.
Paleofied Banana Pudding Print this recipe!
2 cups / 500 ml Half and half
1 cup / 250 ml milk (your choice of milk)
¾ cup / 3.2 oz / 90 gr raw coconut palm sugar, divided
¼ teaspoon fine grain sea salt
4 egg yolks
3 tablespoons arrowroot powder*
1 teaspoon vanilla extract
(Paleo) Nilla Wafers (get the recipe here)
3 bananas, sliced
*arrowroot powder acts like cornstarch.
In a bowl whisk egg yolks and ¼ cup sugar. Stir in arrowroot powder until completely dissolved.
Place half and half, milk, remaining ½ cup sugar into a medium saucepan with a heavy bottom.
Bring to a simmer over medium heat, stirring occasionally to help dissolve the sugar.
When it comes to a simmer, scoop out about 1 cup of the mixture and add to egg yolks whisking constantly to temper the eggs.
Pour egg mixture into the saucepan and cook over medium-low heat for about 2 to 3 minutes, until thickened.
Remove from the heat and add vanilla extract. Let cool completely.
To assemble banana pudding layer a 2-quart casserole (or single ramekins, jars or cups) with pudding, Nilla wafers and banana slices.
Repeat until all pudding is used.
One serving yields 354 calories, 15 grams of fat, 52 grams of carbs and 6 grams of protein.