When I asked what dessert you guys would want for a BBQ, several people mentioned pudding, or more specifically banana pudding. There was strong representation from the south, and I'm only here to please. So here we have it, banana pudding that is free from gluten, dairy, eggs, and Nilla wafers... I know, Nilla wafers that turn cake-like is...the best part, but I think you'll still like this version! It is topped with some coconut whipped cream and bananas and walnuts that are quickly caramelized in maple syrup. I mean, swoon.
To create this recipe I tried several variations of pudding, most of which just sat like cold, sad banana soup in my fridge. So I turned to a pudding recipe I had tried and loved before by Stacy Toth and Matthew McCarry of RealEverything.com. Of course I had to put my spin on it, and get it all gussied up like a proper banana pudding, but I must give credit to their original recipe.
This is really quite quick and easy to make, but it involves a lot of time sitting in the fridge, so you really need to make this in advance (at least the night before you intend to serve it). Delayed gratification is hard, but you'll end up with a creamy, fluffy pudding stuffed with bananas and topped with heaven.
Banana Pudding with Caramelized Banana and Walnuts
- Blend almond milk, 2 bananas, 1/3c maple syrup, and a small pinch of salt in a blender until everything is liquified.
- Add 1/4c boiling water to a small bowl or measuring cup, and sprinkle the gelatin on top. Whisk until the gelatin has dissolved and there are no lumps.
- Add the gelatin mixture to the blender, and blend again to combine.
- Pour the mixture into a quart dish (or larger), and cover with plastic wrap directly touching the top of the pudding. Without the plastic the pudding will develop a thick skin on top.
- Put the pudding, and the 2 cans of coconut milk in the fridge for 8 hours or more, until the pudding is set.
- Once the pudding is set, open your 2 cans of coconut milk and use a spoon to scoop the hardened cream into a mixer with a whisk attachment (or a hand mixer). Save the remaining coconut water for another use (like smoothies or post-workout hydration).
- Whisk the coconut cream until it is fluffy, creamy, and light.
- In a large bowl, fold 1/2 of the coconut whipped cream into the banana pudding. Store the other whipped cream in the fridge for now.
- Slice the 2 remaining bananas. In your serving dish, scoop 1/2 of the pudding, then top with 1 sliced banana, then pour in the remaining pudding. Store in the fridge until ready to serve.
- Before serving, take the pudding and remaining whipped cream out of the fridge to soften slightly (coconut cream hardens in the fridge).
- Add the walnuts to a dry pan and toast until fragrant and lightly browned, then set aside.
- In the same pan, melt 2t ghee, then add the remaining sliced banana. Don't stir too much, allow the banana to caramelize on one side, then flip them.
- Once both sides of the bananas are lightly browned and caramelized, add the walnuts back into the pan along with the remaining 2T of maple syrup and a pinch of salt. Stir to combine all the ingredients and coat everything in the syrup.
- Caramelize the nuts and banana until the maple syrup is mostly absorbed, then set these aside to cool (you can do this in the fridge to speed up the process).
- To serve, whisk the coconut whipped cream again to soften, then spread it on top of the banana pudding. Top everything with the cooled banana and walnut mixture.
Doesn't this sound yummy?? If you make it for your BBQ, snap a picture and tag me on Instagram with #ideatthatfoodtoo. Or, you can Pin this for later!