This post is sponsored by Almond Breeze Almondmilk. I am very grateful to be partnering up with a brand that provides a must have item on my grocery list every single week. I hope you guys enjoy this recipe, and I genuinely appreciate your love, interest, and support!
One of Scott’s all-time favorite desserts is homemade banana pudding. Knowing he doesn’t always (or care to) pay attention to the nutrition content and calories in his desserts, it’s obvious that a great taste is the most important factor to him.
When I mentioned I wanted to make a lightened up version of banana pudding, I was nervous. He isn’t usually a fan of me tweaking traditional recipes, and I knew he would be super critical. Lucky for me, this dessert is officially husband approved!
This lightened up recipe takes you away from preservatives and saves the indulgence for the vanilla wafers, which is one ingredient I haven’t figured out how to substitute yet. Maybe it’s better off that way! (Vanilla wafers = little slices of heaven)
You will be making a substitute for sweetened condensed milk (bye, unhealthy can!) as well as a light an airy homemade, dairy-free whipped topping.
So, who’s ready for some guilt-free banana pudding?
2 Tbsp. almond flour (or all purpose flour)
1/3 cup almond flour (measured separately)
1/4 tsp. salt
dash of salt
2 1/2 cups Almond Breeze Almondmilk Original
2 egg yolks, lightly beaten
4 egg whites
2 tsp. real vanilla extract
1 tsp. real vanilla extract (measured separately)
1 cup brown sugar
1 cup natural cane sugar
1/2 tsp. baking powder
3 cups sliced ripe bananas (about 3 bananas)
1 box reduced-fat vanilla wafers
1. The first step is to make a substitute for sweetened condensed milk! Mix 2 eggs, 1 cup brown sugar, 1 tsp. vanilla, 2 Tbsp. almond flour, 1/2 tsp. baking powder, and 1/4 tsp. salt together in a large mixing bowl. Set aside.
2. Preheat oven to 325°F. Combine 1/3 cup flour and a dash of salt in a medium saucepan. Add the almond milk and 3 egg yolks to the sweetened condensed milk substitute (mixture in Step 1.) and mix. Slowly add the almond milk/sweetened condensed milk mixture into the saucepan and cook on the stove top over medium heat, stirring constantly for 8 to 10 minutes or until thickened. Remove from heat, then stir in 2 tsp. vanilla.
3. Layer banana slices, pudding, then vanilla wafers in a 9″ x 9″ glass pan, or use parfait glasses or oven-friendly ramekins if you prefer to serve the dessert in individual servings.
4. Beat 4 egg whites with an electric mixer at a high speed until foamy. Add natural cane sugar (1 Tbsp. at a time), beating until peaks form and sugar dissolves (about 2 to 4 minutes). Spread and smooth on top of the pudding mixture.
5. Bake at 325ºF for 15 to 20 minutes, until golden brown. Let it cool for 30 minutes and enjoy!
If you’re thinking all of those directions sound difficult, they’re really not.
C’mon… I’m not that fancy! Let’s break it down, shall we?
Start by making your sweetened condensed milk.
(It might be a little darker than what you’re used to seeing because of the brown sugar and almond flour.)
Heat up the almond flour and salt on the stove, then slowly pour the sweetened condensed milk, almond milk, and eggs mixture into the saucepan.
(Almondmilk for the win!)
Cook until thick (about 8-10 minutes), remove from heat, then add vanilla.
Slice bananas, then layer your pan or individual glass bowls.
Bananas, pudding, wafers, repeat!
Finish it all off by making your whipped topping. I swear, this is super easy too.
Beat egg whites with an electric mixer at a high speed until foamy, then slowly add in sugar until it dissolves.
Spread that goodness on top of the pudding mixture, then bake at 325°F for 15-20 minutes, or until it turns golden brown.
Let the pudding cool for about 30 minutes, and voila!
You’ll want to cover and store the leftovers in the refrigerator to keep everything fresh…
… if there are any leftovers. I know this pan won’t last very long in our house!
I hope you love the recipe if you decide to give it a try.
Have a great rest of your evening, and I will see you early in the morning with Friday Favorites!
I have honestly never been a big fan of banana anything, but this is making me reconsider! The wafer ‘cream’ combo is really making me salivate right now. Love the creativity of this recipe!!
Lauren @ The Bikini Experiment
Looks delicious! I love banana flavor desserts. Almond milk is on my weekly grocery shopping list too. 🙂
Erin @ Her Heartland Soul
Oh man I love banana pudding! Yum!
Loving this dairy free option! Pinned.