This healthy banana pudding is the sinfully sinless dessert of your dreams.
Health-ified Banana Pudding
Banana Chia Pudding Ingredients
- 2 ripe bananas + 1 banana to slice on top of pudding
- 1/4 cup non dairy milk
- 1 tablespoon maple syrup (sub coconut nectar or agave nectar)
- 1 tablespoon chia seeds
Almond Cookie Crumble Ingredients
- 1½ cups almond flour
- 3 tablespoon coconut oil, melted
- ½ teaspoon cinnamon
- 1 tablespoon coconut sugar
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
Coconut Whip Ingredients*
- 1 can full fat coconut milk (refrigerated upside down overnight*)
- 1 tablespoon coconut sugar
Banana Chia Pudding Instructions
- In a blender or food processor blend 2 bananas, 1/4 cup almond milk, and maple syrup until smooth. Pour the mixture into a bowl and add chia seeds. Mix well and refrigerate for at least 3 hours and up to overnight.
Coconut Whip Instructions
- When your coconut milk has refrigerated for at least 4 hours and up to overnight, take it out of the fridge, pour out the clear liquid and scoop the solid milk into a bowl. Whisk your coconut cream together with your coconut sugar until fluffy and smooth. Refrigerate until you want to use it.
Almond Cookie Crumble Instructions
- Preheat your oven to 350.
- Mix all almond cookie ingredients together, except the coconut oil. Add the oil and mix until the batter is clumpy.
- Then use your hands to form the dough into a ball. Line a cookie sheet with greased parchment paper, and lay down the batter.
- Press the batter flat, about ¼ inch thick. Bake for 12-14 minutes. Allow to cool for 20 minutes, before breaking into pieces.
- Layer your chilled banana chia pudding at the bottom of a bowl, sprinkle with crumbles of your almond cookie, and top with a dollop of coconut whip. Add some fresh banana slices on top.
- DIG IN.
I grew up with banana pudding as a staple in my life. My dad loves it, my grandma loved it, heck – when I was 16 my best friend gave me a huge batch of it instead of a birthday cake. And I ate it ALL. There is something really magical about the creamy texture of the pudding paired with the wafer taste and texture. Oh and that moment when the wafer becomes soft because it’s been chilling with the pudding for so long. UHHHHHH. That’s the stuff of my dreams. And let’s never forget the cool whip – praise be to cool whip. *Insert praise hand emoji here.* BUT let’s get real… I’m not still 16 and my body will feel it majorly if I eat a batch of banana pudding. So I took matters into my own hands and health-ified the dang thing. And WOAH BUDDY look out. This one’s on fire.
Let’s talk about what makes this health-ier.
- Well, the banana pudding is now banana chia pudding, and those chia seeds are going to aid in digestion while you enjoy your dessert!
- Everything is sweetened with unrefined sugar!
- Believe it or not, it’s dairy free too. So anyone with a dairy allergy or sensitivity can partake in the yumminess.
- Guess what? This dang thing is also GLUTEN FREE. Which may or may not mean something to you, but if it does mean something to you – all I can say is you’re welcome.
- THERE ARE NO MYSTERY INGREDIENTS.
If making the banana chia pudding AND the coconut whip at home is just too much for you (no shame), feel free to grab a natural cool whip at the store and throw a dollop on top. I promise it won’t ruin all of the healthiness. It’s about being health-ier than we were, not about being perfect. So if you want the cool whip, eat the cool whip. But I can promise that the coconut whip is equally as delicious.
So there you have it. Health-ified Banana Pudding. No longer do you have to abstain from in order to be healthy, now you can have it all (and eat it all too!)