Banana Pudding Bites

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.

For other recipes with 5 or fewer ingredients, go here!

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17 Responses to “Banana Pudding Bites”

on 29 Jan 2013 at 8:40 am1Tracy S

Is the coconut milk from a can or carton?
on 29 Jan 2013 at 8:57 am2Kristine Rudolph

I use one from a carton because of BPA.
on 29 Jan 2013 at 10:12 am3Kristine Rudolph

I should clarify – I don’t use the kind with added vitamins and minerals, i.e., the “enriched” coconut milks. I either use Aroy-D – http://www.amazon.com/100-Coconut-Milk-packages-6-pack/dp/B002I6DZ92/ref=pd_sim_gro_1?tag=krisrudoexplw-20 – or Wilderness Family Naturals – http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-milk.php. They are just coconut + water.
on 29 Jan 2013 at 8:13 pm4Tracy S

Thanks!
on 30 Jan 2013 at 2:18 am5Kresha @ Nourishing Joy

What a great idea! I love anything with gelatin and my kiddos love bananas – I think I’ll have to try this for snack-time tomorrow afternoon. Thanks for the inspiration!

Thanks, too, for sharing it in this week’s Thank Goodness It’s Monday carnival. I’ve pinned it on our “Thank Goodness It’s Monday” Pinterest page as well.

Blessings!
Kresha from NourishingJoy.com
on 30 Jan 2013 at 7:46 am6Kristine Rudolph

Let me know how they like them!
on 31 Jan 2013 at 1:47 pm7Tova

Made these last night, Kristine. Delicious, SO easy with ingredients on hand…and I love that they are totally portable! Jaren, my middle one, declared them “YUM!” and requested some “little banana pies” in her lunch today. Perfection.
on 31 Jan 2013 at 2:48 pm8Kristine Rudolph

Oh, that makes my heart sing!
on 31 Jan 2013 at 10:55 pm9Mary

So, this recipe would be considered sugar free and your typical sweetner free? I’m guessing gelatine is sugar free, and the bananas and coconut milk act as the sweeteners?
on 31 Jan 2013 at 11:02 pm10Kristine Rudolph

You got it, Mary. The coconut milk I used (Aroy-D) has 2g of naturally occurring (not added) sugar. The gelatin has no naturally occurring or added sugar. The sugar content of the final recipe will vary depending on how ripe your bananas are, with the riper ones being higher in sugar.
on 31 Jan 2013 at 11:17 pm11Mary

Have you got a youtube channel with recipes? I watch a family on youtube, and his 8 year old son is trying to go a year without sugar. I think some of your recipes would be perfect!
on 31 Jan 2013 at 11:52 pm12Kristine Rudolph

I have one video posted … it’s a goal to do more!
on 04 Feb 2013 at 6:00 am13Thank Goodness It's Monday #5 - Nourishing Joy

[...] Banana Pudding Bites from Kristine [...]
on 29 Mar 2013 at 12:15 am14Iris

Thank you for this recipe. It sounds like something I would really enjoy!
on 29 Mar 2013 at 8:13 am15Kristine Rudolph

If you make them, pop back in and let us know how you enjoyed them!
on 11 Apr 2013 at 7:05 am16chris

Do you think zucchini (with extra stevia) will work instead of bananas?
on 11 Apr 2013 at 7:44 am17Kristine Rudolph

I don’t think it would be the same, but that doesn’t mean it wouldn’t be interesting and fun!

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Kristine Rudolph