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I’ve been teasing this High Protein Banana Pudding recipe for a while and I’m so excited to share with you today! It has taken a few different tests and also taste tests (from trusted friends and fam) and finally I present to you a decadent, but secretly healthy creamy pudding with mini “Nilla Wafer” style cookies, banana slices and toasted pecans. Think Magnolia Bakery’s banana pudding but vegan, gluten free, refined sugar free and nutritious AF!
Now, I have to admit that before I went vegan, I had never tried Magnolia Bakery’s pudding so my sister, who has tried it, helped me tweak to get the flavours right. I based it off of the ACTUAL Magnolia Bakery recipe from their cookbook that The Girl Who Ate Everything shared on her blog. It’s actually quite a simple recipe involving canned condensed milk, instant boxed pudding mix, heavy cream, Nilla Wafers and banana.
To create my rendition of this recipe, I used a base of smooth, tofu and cashew butter based pudding (I know it sounds weird but trust me!) sweetened with maple syrup which really packs in the protein. Folded in are tiny vanilla cookies that come together in 10 minutes and sweet banana coins throughout. To top, crunchy chopped pecans. Altogether, it creates the most delicious pudding slash cake texture with softened cookie bits.
There are a few steps involved in making this recipe, but the end result is worth it! Also, you can veganize the original recipe to the T if you prefer, using boxed pudding mix, coconut condensed milk, and so on.
So, what’s in this High Protein Banana Pudding?
Almond and coconut flour
Secrets to success
To save time, I find that the best order of operation is to start with the cookie, move onto the pudding while the cookies are in the oven, toast pecans and then slice the bananas last. Since bananas can brown over time, I recommend slicing just before placing, though I do find that when they’re covered in pudding, they don’t brown too much. When left on the surface however, they will brown naturally, so you may want to save your garnish slices until you actually serve.
For best baking results when making the mini cookies, I highly recommend a nonstick silicone baking mat or parchment paper so you can easily peel them off the sheet once cooled! I also used a high speed blender for smooth pudding consistency. Be sure that everything is completely blended–we don’t want chunks in our pudding!
If you try this recipe out, tag me on Instagram @veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Preaheat your oven to 350F and start by making your mini Nilla Water style cookies. Whisk together cashew butter or tahini along with maple syrup and vanilla extract until smooth. Add almond flour, coconut flour and baking powder and mix with a spatula until a dough forms. Start with 1/2 cup almond flour, adding more as needed until you achieve a rollable dough consistency.
Line a baking sheet with a nonstick baking mat or parchment paper, and scoop teaspoon size balls of dough to form cookies. Roll into a small ball, then press down lightly to form into a disc shape. Bake for 8-10 minutes, until golden brown and allow to cool.
Next, prepare your pecans by chopping into large pieces and lightly dry toasting on medium heat in a small frying pan. Continuously shake pan or toss using a spatula until fragrant and golden brown. Set aside to cool.
To make pudding, gently press tofu wrapped in a kitchen linen or paper towels to remove excess water. Add to a high speed blender along with maple syrup, vanilla extract and cashew butter and blend until completely smooth. You should not need to add extra liquid, but if you do, you can add a soymilk or other non-dairy milk by the tablespoon as needed. Taste, and add maple syrup as needed but keep in mind the cookies and banana will sweeten the overall pudding once ready to eat.
Slice bananas into coins and prepare to assemble. Transfer pudding mix into a piping bag with large tip (or use a spoon) to layer pudding, followed by a layer of cookies and a layer of banana slices. Repeat until the serving glass is full, and top with additional banana slices, cookies and pecans.
Allow pudding mixture to sit in the fridge for a minimum of 2 hours to allow cookies to soften and pudding to chill before enjoying.
*I’ve found that almond flour can vary by brand, so I recommend you start with 1/2 cup and add more as you need until a workable dough forms.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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