Last week, my son’s class hosted a 30th birthday party for one of his teachers. They compiled a list of the thirty things they love about the teacher and brought in his favorite treat – banana pudding.
The other teacher shot a note to the parents to let us know that a gluten-containing snack would be served and gave us the option of sending in a substitute for our child.
In a perfect world, I would have whipped up some of my friend Julie Sullivan Mayfield’s Jules’ Banana Pudding from the book she co-authored with her husband, Paleo Comfort Foods. Man, oh man, it’s good stuff. But it’s better suited for special occasions around here … when I have someone else to wrangle the kids while I baby the pudding.
I was also a little concerned about portability given that the treat would be served at the end of the school day. So, I started playing with bananas, coconut milk and gelatin and these Banana Pudding Bites were born.
My son loved them. I’ll offer the caveat that my daughter did not. However, she hates (and has since she first started solids) anything with the slightest bit of “mush.” Guacamole, nut butter, yogurt, hummus … she won’t touch them. So, take all of that for what it’s worth. My hubby and son thought they were terrific.
Banana Pudding Bites
- 2 large bananas, sliced (Do not use green bananas. Ripe ones will work best.)
- 2 TBSP gelatin, preferably grassfed
- 1 cup coconut milk
- 1 TBSP coconut oil
- 1 tsp vanilla
- pinch of salt
- Add gelatin and coconut milk to a food processor or blender. Whirl a few times to combine, then let the mixture sit while you work.
- Warm medium-sized skillet to medium heat.
- Melt coconut oil in pan and swirl.
- Add banana slices to skillet.
- Add vanilla and salt. Stir.
- Sauté until bananas are fragrant and soft.
- Remove bananas from skillet.
- Reserve 1/2 cup of the banana mixture and put the remaining bananas in the blender or food processor with the gelatin and coconut milk.
- Blend the mixture until the bananas are well-pureed.
- Pour the banana and coconut mixture back in the skillet. Over a gentle, low heat, bring the mixture to a slight simmer. Use a spoon or other tool to scrape the remaining bits of banana off of the skillet and work those bits into your mixture.
- Remove from heat and add reserved bananas back to mixture. Stir to incorporate.
- Pour mixture into the pan of your choice – I used one that is about 8 inches by 4 inches by 2 inches tall. You can use molds or ice cube trays … have fun with it.
- Chill overnight.
- Cut into shapes and serve.
This recipe has been posted to Nourishing Joy’s Thank Goodness It’s Monday page here. Visit to find other fun ideas, recipes and thoughts.
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