Tag Archives: banana

Vegan & Paleo Banana Pudding (Egg Free, AIP Option)

This delicious and easy paleo banana pudding is egg free, vegan, and tastes just like the real deal! You’ll love this creamy and decadent treat, along with the homemade vanilla wafers to go with it.

The first time I had banana pudding was when I was living in NYC during college. My friends and I used to frequent Magnolia Bakery quite often, and while were they famous for their perfect cupcakes, we were especially obsessed with their seriously amazing, perfectly textured banana pudding. I was hooked and I remember walking for 45 minutes there and back to get my fix two times a week.

Vegan & Paleo Banana Pudding Recipe

While I can’t enjoy that same banana pudding anymore filled with all the dairy and gluten that I’m sensitive to, I made a pretty amazing copycat recipe with this vegan and paleo banana pudding that brings me right back to my college days. It’s thick and creamy without using eggs, and it’s plenty sweet enough without added sugar (though you can sweeten it a bit more if you’d like).

Not using eggs makes this vegan banana pudding recipe a breeze to make because you don’t have to temper the eggs like in the traditional bread pudding recipes. The texture is still so thick and creamy still, so I highly recommend you trust and try it out!

How to Make This Easy Gluten Free Banana Pudding Recipe

Like I mentioned, this vegan bread pudding recipe takes so much less work than traditional bread pudding recipe. There are just 3 easy steps involved:

  • All the main ingredients are placed in a blender and blended until smooth.
  • You then transfer the mixture to a saucepan and then heat it up to reduce and thicken. The arrowroot starch will help with that.
  • Then, to thicken even more, it’s chilled in the refrigerator for a few hours and the texture will be so much like the real deal, you won’t be able to stop eating it!

Super easy, right? You’ll be surprised that this paleo bread pudding is lower in sugar and missing all the common allergens when you taste it.

Tips For Making This Vegan Banana Pudding Recipe

  • If you don’t have arrowroot starch on hand, you can use tapioca starch to substitute. Definitely do NOT leave out the starch, as that’s what helps the pudding thicken.
  • I highly recommend you make my paleo and vegan vanilla wafers beforehand so you can serve them with this paleo banana pudding. The crumbly bites of the cookies in between the creamy pudding really is SO heavenly.
  • I found that using ripe bananas and reducing them made this gluten free banana pudding recipe sweet enough and I didn’t feel the need to add any more sweeteners. However, if you love sweeter desserts, you can add coconut sugar to the mixture.
  • Be creative with the toppings! I like to add sliced bananas and chopped pecans for that buttery crunch but you can add any kind of toppings that you prefer, like nut butter, granola, coconut flakes, and more.
  • For the AIP option, just substitute the vanilla extract with vanilla powder. You would also need to omit the vanilla wafers as well as any nut toppings. It’ll still be really delicious and you can add some toasted coconut chips for that yummy crunch!
  • This paleo banana pudding will last chilled in the refrigerator for 4-5 days so feel free to make it ahead of time if you are serving it on a specific day.

I really hope you enjoy this vegan banana pudding recipe! I’m honestly so proud of how it turned out and I made it 3 times already because I just can’t get enough.

Other recipes you might love…

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Vegan & Paleo Banana Pudding (Egg Free, AIP Option)

This delicious and easy paleo banana pudding is egg free, vegan, and tastes just like the real deal! You'll love this creamy and decadent treat, along with the homemade vanilla wafers to go with it.
Course Dessert
Cuisine American
Keyword aip dessert, egg free dessert, gluten free banana pudding recipe, healthy dessert, How to Make Easy Banana pudding, no bake treats, Vegan banana pudding recipe, vegan dessert
Prep Time 2 minutes
Cook Time 15 minutes
Chill time 3 hours
Servings 5 servings
Calories 282kcal

Ingredients

To serve (optional)

Instructions

  • Place all ingredients in a blender and and blend until smooth.
  • Transfer to saucepan and heat on the stove over medium high heat until the mixture starts boiling.
  • Lower the heat the medium and simmer for 10 more minutes until thickened to a syrup mixture. It will thicken more as it cools.
  • Remove from heat and place in the refrigerator to cool for at 3 hours.
  • Stir well. Serve alone, or layered with sliced bananas, paleo & vegan vanilla wafers, and/or chopped pecans. If you like the vanilla wafers softened, you can chill the assembled banana pudding for a few more hours so the cookies can soak up the liquid.

Notes

  • This paleo banana pudding will last chilled in the refrigerator for 4-5 days.
  • For the AIP option, just substitute the vanilla extract with vanilla powder. You would also need to omit the vanilla wafers as well as any nut toppings. It’ll still be really delicious and you can add some toasted coconut chips for that yummy crunch!

Nutrition

Serving: 1serving – about 1/2 cup | Calories: 282kcal | Carbohydrates: 20g | Protein: 3g | Fat: 23g | Saturated Fat: 20g | Sodium: 131mg | Potassium: 421mg | Fiber: 4g | Sugar: 9g | Vitamin A: 0.6% | Vitamin C: 8.2% | Calcium: 1.8% | Iron: 9.4%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Chocolate Banana Bread with Walnut Topping

This Paleo Chocolate Banana Bread is delicious and crunchy from the walnut topping, and great for breakfast or any time of the day. It’s a comforting recipe all year round!

paleo chocolate banana bread

If you know me at all, you know I’m not a sweets person. I can’t even remember the last time I got dessert at a restaurant, and I was perfectly fine not having cake for my birthday. I do enjoy a piece of extra dark chocolate daily but that’s pretty much it. However, with the weather getting slightly cooler, my sweet tooth has been acting up recently.

Paleo Chocolate Banana Bread Recipe

After I was away for the weekend, I was delighted to come back to super brown and ripe bananas. Hello there, future delicious baked good. I guess I “forgot” to eat you. So in order to not let these bananas go to waste, I whipped up this paleo chocolate banana bread and I’m pretty dang obsessed.

paleo chocolate banana bread These paleo chocolate banana bread slices are sweet without being overpowering and the chocolate chips in them really make the banana flavors shine. They are moist, sturdy, and so amazing drizzled with butter or almond butter.

Crunchy Walnut Topping

When I’m eating anything, sweet or savory, I love biting into something crunchy. Bacon? Please overcook it so it’s almost burnt. Oh, did you over-bake those cookies? I’ll take them, no problem. For this paleo chocolate banana bread recipe, I added chopped walnuts for the topping to add the crunch factor and they are such a great combo with the soft and moist bread layer.

If you are not into the crunchy texture like me, you can leave it and it’ll still be super delicious and wonderful. Hope you enjoy this recipe, because it’s such a great breakfast on a busy day or if you just want to indulge in something slightly sweet and decadent in the afternoon!

paleo chocolate banana breadpaleo chocolate banana bread

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Paleo Chocolate Banana Bread with Walnut Topping

This paleo banana bread is deliciously sweet and crunchy from the cacao walnut topping. It's a comforting dessert all year round!
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 1 hour
Cooling time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 274kcal
Author Jean Choi

Ingredients

Instructions

  • Heat oven to 350 degrees.
  • Line a 9x5 loaf pan with parchment paper so the edges are hanging over two sides.
  • Mash the bananas in a large bowl. I like to leave them slightly clumpy so I taste small chunks of banana in the bread later.
  • Add eggs, almond butter, 1/4 cup coconut oil, maple syrup, and vanilla extract to the bananas and mix well.
  • Add coconut flour, baking soda, baking powder, cinnamon, and sea salt and mix well.
  • Fold in chocolate chips.
  • Pour the mixture into the prepared loaf pan.
  • In a separate bowl, mix together chopped walnuts and 1 tbsp coconut oil.
  • Sprinkle the topping mixture evenly over the bread batter.
  • Bake for 55-60 minutes, until toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 15 minutes before removing it, using the parchment paper edges. 
  • Let it cool for 30 more minutes before slicing.

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 22g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 172mg | Potassium: 302mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2.1% | Vitamin C: 4.1% | Calcium: 8.2% | Iron: 9.1%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

3-Ingredient Paleo Matcha Ice Cream (AIP, Vegan) [VIDEO]

This simple and easy 3-ingredient paleo matcha ice cream is so delicious and creamy, you’ll never guess that’s dairy free and vegan!

3-Ingredient Paleo Matcha Ice Cream

So…. the June Gloom in LA is REAL, guys. If you’ve never heard of it before, it’s when the weather is overcast and chilly during late spring/early summer in southern California. AND IT’S DEPRESSING. I know, I know… I’m living in a place where it’s sunny and beautiful most of the year so I shouldn’t complain, but I did NOT expect this. Nothing like a delicious ice cream to brighten up the mood though, right?

Watch My 3-Ingredient Matcha Ice Cream Video

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3-Ingredient Paleo Matcha Ice Cream

3-Ingredient Paleo Matcha Ice Cream Recipe

I haven’t had ice cream in forever, and it’s mostly because I just stopped eating sweets. Not only do I prefer salty foods in general, I still am dealing with candida symptoms especially when I’m under a lot of stress. However, this paleo matcha ice cream? It contains only clean, good-for-you ingredients that don’t give me any of the blood sugar symptoms or digestive issues. It’s just the gosh darn best!

I love the fact that this paleo matcha ice cream literally takes 3 ingredients to make and you don’t even need an ice cream maker. Also, it tastes AMAZING. I first had matcha ice cream when I was visiting Seoul, Korea in the summer back in middle school. The thought of green tea for ice cream seemed a bit strange to me, but once I tasted it, I was obsessed. The slightly bitter and smooth taste of matcha was so perfect with the sweet creaminess added to it.

3-Ingredient Paleo Matcha Ice Cream

So ever since I found out I’m intolerant to dairy (which seems like bajillion years ago), I’ve been eyeing every matcha ice cream I’ve come across with sadness because it really is one of my favorite ice cream flavors. And the fact that I can now enjoy it at home SO EASILY just in time for the summer brings me so much joy!

3-Ingredient Paleo Matcha Ice Cream

3 Ingredient Matcha Ice Cream Paleo Vegan
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3-Ingredient Matcha Ice Cream (Paleo, Vegan)

This simple and easy 3-ingredient paleo matcha ice cream is so delicious and creamy, you'll never guess that's dairy free and vegan!
Course Dessert
Prep Time 6 hours
Cook Time 5 minutes
Total Time 6 hours 5 minutes
Servings 3 servings
Calories 186kcal
Author Jean Choi

Ingredients

  • 3 ripe bananas
  • 1/4 cup coconut cream
  • 1 tbsp matcha powder Get 10% off with code: WGGA10
  • Optional toppings: chocolate chips, whipped cream, sprinkles, nuts, etc.

Instructions

  • Peel the bananas, slice them into 3-inch chunks, and freeze them in a freezer bag for at least 6 hours.
  • Add matcha powder to coconut cream, and whisk until smooth and creamy. Chill in the refrigerator for at 2 hours until the mixture sets and hardens.
  • Place the frozen bananas and the matcha/coconut cream mixture in a blender and blend until smooth and creamy.
  • Serve immediately or store in the freezer until ready to eat.
  • Sprinkle with your favorite toppings, if using!

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 487mg | Fiber: 3g | Sugar: 14g | Vitamin A: 6.5% | Vitamin C: 13.1% | Calcium: 0.6% | Iron: 9.2%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.