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Banana Pudding

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Creamy Southern Homemade Banana Pudding – egg-free / dairy-free / gluten-free / vegan / no sugar

Creamy Southern Banana Pudding: egg-free / dairy-free / gluten-free / vegan / no sugar http://chocolatecoveredkatie.com/2013/07/11/banana-pudding-recipe-healthy/ @choccoveredkt

Did you know that I once competed in a Banana Pudding Eating Contest?

Yes, really… Can’t you picture it? :)

It was at Six Flags, and I was with a group of friends. Hungry teenagers, lured by the thought of free banana pudding and Nilla wafers, we all decided to enter. About 3 seconds into the contest, we knew we were way out of our league. I’d eaten a bite and a half of banana pudding, while the guy next to me was halfway finished and the lady next to him was already onto her second bowl!

Needless to say, I didn’t come close to winning the contest, but the banana pudding was delicious and I didn’t end up with a stomachache like I’m sure the winner must have gotten… He ate almost 2 pounds of banana pudding in under 5 minutes!

Creamy Southern Banana Pudding: egg-free / dairy-free / gluten-free / vegan / no sugar http://chocolatecoveredkatie.com/2013/07/11/banana-pudding-recipe-healthy/ @choccoveredkt

So can you guess the secret ingredient that makes this healthy banana pudding recipe super thick and creamy without the use of cornstarch or heavy cream? Don’t worry, it’s not garbanzo beans, and it’s not cauliflower. Not this time.

Above, topped with sliced banana and Homemade Healthy Graham Crackers.

Creamy Homemade Banana Pudding

Print This Recipe 5/5
5/51

Ingredients

  • 2/3 cup over-ripe banana, mashed (measure after mashing) (160g)
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3-4 tbsp coconut butter (45-60g)
  • 1 package MoriNu tofu (Soy-free version: see recipe instructions below)
  • pinch stevia extract, or 2-4 tbsp sugar of choice (depending on your tastebuds and the banana ripeness)
  • optional: 1/8 tsp turmeric for a deeper-yellow hue
Total Time: 10m

Instructions

Banana Pudding Recipe: Make sure the coconut butter is melted before you begin. (For tips on the easiest ways to melt coconut butter, see Coconut Butter FAQ Page.) Combine all ingredients in a blender or food processor, and blend until completely smooth. Makes about 2 cups. (Soy-free version: Omit the tofu, and decrease the coconut butter to 2 tbsp. Decrease the salt to 1/8 tsp.  Add 1 cup cashews that have been soaked in water 4-6 hours and drained fully. Vanilla stays the same, and sweeten as desired. Add milk of choice if a thinner pudding is desired.)

Click for: Banana Pudding Nutrition Facts

Creamy Southern Banana Pudding: egg-free / dairy-free / gluten-free / vegan / no sugar http://chocolatecoveredkatie.com/2013/07/11/banana-pudding-recipe-healthy/ @choccoveredkt

Question of the Day:

Would you ever consider entering a food eating contest?

Do you think you could ever win? Growing up, I had a friend who definitely should have entered one of those contests… On one occasion we went out for pizza, and he ate 19 slices. He was a pretty small guy, too!

Link Of The Day:

Sugar Free Chocolate Fudge

Sugar Free Chocolate Fudge

 

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Maggie says:

    This looks marvelous! I’ve been resisting investing in coconut butter but I think this is a good reason to try it out!

    Eating contests were always repulsive to me as a kid. I don’t know why, but I couldn’t watch people shoveling food into their mouths. The eat-like-a-pig scenes in Matilda and A Christmas Story would make me so sick I’d have to leave the room! As I’ve gotten older, I think what bothers me is the… disrespect, I guess? Like there are starving kids in the world and we treat food like a toy? I wrote a paper on this concept when I was in college, specifically about the banquet scene in the second Hunger Games book when Capital residents are using emetics so they can eat more. It just makes me sad, I think, that we’re making a game of how much food a person can consume when it could feed a whole family.

    Self-righteousness aside… I definitely would’ve entered the contest you did just so I could eat banana pudding!

  2. Lisa says:

    Oh I absolutely love this pudding idea! Especially that it has coconut butter – since I’m kind of obsessed with all things coconut, and banana and coconut happen to go fabulously together.
    I don’t think I’d ever enter a food contest, that is one thing I’d for sure suck at. Unless it was a fruit eating contest. I could possibly enter that one;)

  3. Carroll says:

    OMG! I was literally just looking on pinterest for a healthier banana pudding them decided to come look here, begging you to have a new banana pudding post. THANK YOU!!! :) I’m totally trying it. Haha, me in an eating contest. That would never work.

  4. trajayjay says:

    I did a jello eating contest before. Well, it wasn’t so much a contest, as it was a “Eat Jell-O and be happy when you do. And don’t use your hands” So, no winner. But it was still fun

    On another unrelated note, I have something that’s been really disturbing me. It’s when people try to make vegetarians feel bad and stuff, when they say stuff like “There are still animals killed in combines that harvest grains, so don’t think that you’re making a difference in this world”

    and then people say stuff like this. This was actually said to me.

    “Vegetarians are still contributing to the torture and murder of millions of animals in the egg and dairy industries, so for them to attempt an ethical argument against meat eaters doesn’t make sense. The only ethical way is Vegan. ”

    I’m not a vegetarian, but isn’t that just snobby. She’s basically saying that vegetarians aren’t good enough. I disagree that it is the only “ethical way,” if you’re trying to stop animal cruelty, that’s sufficient, even if you’re buying organic, locally raised meat, that’s still something. Something is always better than nothing, and this girl seems to think that vegetarians are cruel beings. They should be commended for at least trying.

    I know that this is unrelated, but it has been disturbing me and I need to get it out to someone whom I know will feel what I’m feeling.

    1. weeona says:

      Welllllll… your vegan acquaintance(?) has a point. She’s just making it in a very not-tactful way. When the egg industry is, arguably, the most cruel one out there AND when you consider that half of all chicks born in hatcheries are immediately killed (rooster chicks of egg laying breeds don’t grow efficiently enough for meat production and cannot lay eggs, so they are discarded when born) AND when you realized that the dairy industry has veal as a by product, it is a bit hard to see vegetarians getting high and mighty about how they don’t kill animals or lording it over meat-eaters. Just because they don’t see the death directly, doesn’t mean they aren’t actively funding it.

      It’s like griping at someone who kills with a knife because you prefer to use poison. Still bad, just different bad. If you care about animal rights (not welfare) then the only truly ethical way to live that conviction is veganism. That’s not being snobby or snotty, it’s just a fact. You cannot claim to be for AR and still eat/use some animals. *shrugs* It’s quite possible to be opposed to *cruelty*, be a welfarist and consume “happy meat” and other animal products. Those “happy” products still aren’t cruelty free, of course, but welfarism is more about avoiding the worst atrocities in animal agriculture. It’s just different strokes and different levels of uneasiness with that whole system. You choose what you, personally, can live with supporting. I’d just not throw stones if you live in a glass house, is all. Veggies calling meat eaters murderers or getting really strident while still eating eggs/dairy is a bit hypocritical.

      For example, I tend to avoid getting on to fellow vegans for small, hard to avoid things (I’ll call out an egg eating “vegan” though! That’s not a small, hard to avoid thing!) like electronics, car tires or even processed sugar. I’m not perfect either so I’m certainly not going to get down on them for small errors/accidents. I think there is a big difference between a vegan who accidentally eats animals and one who is “vegan” but actively chooses to continue to eat animals sometimes, when it’s convenient. I consider one to be acting like the vegan police (“hey, did you know if that sugar is processed with bone char or not? OMG YOU’RE A MURDERER!!11!”) and one to be just trying to keep the word from getting watered down (“please don’t say you’re vegan and then order fish. It makes it hard for the rest of us to get a vegan meal at this restaurant if you set the precedence that vegan food includes fish”).

      1. weeona says:

        Ugh, throw the word “reaction” between “I consider one … to be” in that last bit. Le tired.

        1. trajayjay says:

          my point was, I didn’t think vegans should lord over vegetarians, as they’re both trying to REDUCE animal cruelty within their comfort zones. That’s all. Like, I were a vegan, and someone chose to only buy organically and humanely raised animals, that’d be fine by me.

          1. Hilo says:

            I would say that the real problem is overpopulation and entitlement. If there were less people we would most likely not be in the midst of a mass extinction and if people lived more simply there would be way less animal cruelty byproducts. I think eating meat is fine–but not from fast food etc where is about mass production and convenience. Eating your 4h cow is different–you assured its good life and death/consumption is part of a cows lifecycle anyhow. Sorry long rant.

    2. Julie Michelle says:

      Weeona – The way I see it, any step in the direction of reducing animal product consumption is a huge win for the animals. Meatless mondays make a difference. Being vegetarian makes a difference. Buying products that weren’t tested on animals makes a difference. Picking fabric shoes over a leather shoes makes a difference. Until we live in a vegan-friendly world, no one is able to be 100% vegan no matter how hard we try. I consider myself vegan because I don’t eat, wear or use animal products to the fullest of my ability, but there are things like all prescription medications being tested on animals that are outside my control. When it comes to things like medications or tires, I just do the best I can. Rest assured that if there were a vegan option, I would choose it. Hopefully one day there will be a vegan option for everything, but I hate the attitude that you might as well do nothing if you can’t be perfect. Every choice we make is important. Every choice matters. Eating no meat or even less meat helps. Reducing dairy and egg use, even if you don’t want to stop eating them completely, helps. I wish I had gone vegan sooner, but I don’t think that makes my 11 years as a vegetarian meaningless.

    3. Diane says:

      Totally agree, something is better than nothing . . . And just a comment on food eating contests, what is the attraction anyway, certainly a display of excess and waste in a time where some people have difficulty putting food on their tables. Eating to the point of being sick to your stomach is a turn off to watch.

  5. mary says:

    Maybe dumb question but how do I print the recipe – love to have it in the kitchen when making the item. Can’t wait to try!!! Looks so awesome!!

    1. Hi Mary,
      At the moment, the best way to do it is to highlight just the recipe portion and then press “control c.” Then open a word document and press “control v.”
      I’m working on a better way, but it’s not set up yet!

      1. Kasmira says:

        I just go to the search bar & highlight the link, then email it to myself & put the recipe title in the subject line!
        Then it doesn’t take up room in my computer!
        I have a “Recipe” folder in my email…it’s easy to search for it later that way too!

  6. Lily says:

    Wow, this looks amazing! Definitely am going to make this next time I get to the grocery store to buy the tofu. No, I don’t think I can compete in one of those contests. I like to eat my food slowly (well, except for your ultimate fudge cake which I couldn’t help but gobble it up in a few bites). Plus, my stomach gets upset pretty easily so I think it would just be torture for me! Thank you for the recipe!

  7. Jenna says:

    Is the tofu supposed to be silken, firm, or extra firm?

    1. It actually doesn’t matter. I’ve used both the silken and firm for this. But MoriNu is preferred over other brands.

  8. Susan says:

    Tofu is a nice way to get the texture for this; you can be sure you will only taste the bananas.

    I have never been in a food eating contest, and would never consider it. Back in the day when I would binge regularly, I might have been able to do it, but I don’t like the idea of being stuffed to the gills. And I’ve been working so hard for so long to get away from overeating, that I have no desire to undo all my hard work. :-)

  9. I’ve yet to use tofu in a dessert before but I can’t wait to try this!

  10. This looks so so delicious! I don’t know how you come up with these amazing healthified recipes all the time! this reminds me of my grandmother; while not as healthy she used to make the most amazing banana pudding! One of those things that takes me back to my childhood :)

  11. Eating contests kind of freak me out; I’ve heard stories of people dying after participating! I remember hearing about a water drinking contest called ‘Hold your wee for a Wii”. Not fun hahah

    I’m glad you didn’t overexert yourself at the pudding eating contest, Katie!

  12. Oh my gosh, yum!!! This looks delicious and indulgent, yet light enough for eat during this hot summer heat.

    As for the eating contests… after witnessing several of my friends get sick during a chocolate pie eating contest in 2nd grade, I vowed never to partake in one myself. Although, I’m strangely intrigued by shows like Man vs. Food despite the fact that I’m usually looking away as they take down large stacks of meat!

  13. lina says:

    Hi Katie, I tried to use stevia powder and it came out with the worst after taste, i saw where u said u use nunatural stevia. when i looked for it on amazon , so many types came up. could u please tell me which exactly u use and if it leaves any kind of after taste? thank u so much for all ur recipes also! LOVE LOVE THEM! a fan, Lina

    1. Sunnie says:

      Lina,

      I know I’m not Katie, but if I can be of any help, NuNaturals Pure White Stevia powder is the way to go – you only need literally a PINCH to sweeten an entire glass of tea (I mean like 1/32 tsp . . . tiny tiny amount). That’s what I use, and I bought it under the impression that that was the kind that she buys (I could be wrong). This is the kind I got: http://www.amazon.com/NuNaturals-Nustevia-Stevia-Extract-1-Ounce/dp/B0019LPM0C/ref=sr_1_1?s=hpc&ie=UTF8&qid=1373563058&sr=1-1&keywords=nustevia+pure+white+stevia

      BUT there’s no bitter aftertaste, and even usually stevia-hating daddy likes lemonade that’s sweetened with it. :)

      1. lina says:

        thank you for the reply….how do i use that in recipes? like if it says 2 tsp ,still use same amount as it calls for? and what about the recipes that call for liquid stevia drops? i am going to buy some of the one from your link today, the one i bought was from whole foods but it wassuch a bad aftertaste we threw away all the muffins.

        1. Sunnie says:

          Hi again, Lina,

          In her recipes, most of the time it will say something like (as in this banana pudding recipe) “a pinch of stevia.” As far as other recipes go . . . I would probably taste-test the batter; this stuff is really really REALLY sweet. For example, if you find a recipe that uses a cut stevia (like Stevia in the Raw, which has other fillers in it), then you’ll want to probably use less than 1/4th of what it calls for – like if it says 2 tsp, I would start at 1/4th tsp, maybe a little less, and just keep tasting.

          All stevias tend to be a little different, depending on whether they are uncut (pure) or cut (fillers). But once you add your stevia to tea or something, that should give you a gauge on how sweet it is, and how much you might need for whatever purposes. :) Hope I helped!

        2. Sunnie says:

          Also, straight from their website: “NuStevia White Stevia Pure Extract: 1/32 tsp is a sweet as 1 tsp of sugar”

          LOL So I guess that if a recipe called for 2 tsps, you’d only need like 1/16th tsp. More info here: http://nunaturals.com/page/297.

          1. lina says:

            @sunnie. thank you for all the helpful info! it took me forever to realize where i posted this comment at..one more question maybe, which nunatural pure liquid stevia extract do i buy? there are seversl types coming up…again thank you so much =)

          2. Sunnie says:

            Hi Lina!

            It’s not a liquid, it’s a powder. Here’s one place where you can get it online. (see: http://www.iherb.com/NuNaturals-NuStevia-Pure-White-Stevia-Extract-1-oz-28-g/4231). Just make sure that if you look elsewhere, it says PURE white stevia extract (powder); the brand also has a white stevia powder, but it is NOT labeled “pure,” and has maltodextrin or another additive that’s used to cut it, as to make it more like sugar in terms of the amount that you would add to something. The Pure version is much, much sweeter.

  14. Hey Katie,

    Is there something we could substitute for the coconut butter? I’ve tried time and time again to get into the whole coconut-fad, but I just can’t do it!

  15. WpgVeg says:

    Hi Katie,
    Non of my local stores carry coconut butter. Is there another type of spread you could suggest? Would earth balance products work? They’re dairy free spreads.

    1. Tatiana says:

      Katie has a recipe to make your own coconut butter. I know it’s not a substitute, but it’s super easy! :-)

      1. Elizabeth says:

        I’m wondering if I could use the hard stuff if a can of coconut milk?

        1. TaniaC says:

          I used peanut butter instead. Yuuuum! The consistency was still great.

  16. Banana pudding is my absolute favorite! Yum.

  17. Annie says:

    I love bananas with a creamy pudding. This looks so good! I blogged a similar recipe a couple weeks ago, but did not make it with tofu. I bet the tofu creates a really delicious texture! Love this!

  18. Kaitie says:

    I participated in a Twinkie eating contest once in college (before the vegan days of course), but it was more about speed than amount. I think we had to unwrap and eat like 3, so definitely not anything like 2 pounds of banana pudding!

    I may try this with Nasoya silken tofu – I can’t find Morinu here. The graham cracker looks yummy, but I’m from the south, so I need to find some good Nilla Wafer vegan sub!

    1. I’m working on one… right now, the texture is good but the taste just doesn’t have that quintessential “nilla wafer” flavor yet. 😕

  19. Danielle @ It's A Harleyyy Life says:

    banana pudding is my favorite dessert everrrrr!

  20. Carmen says:

    I, too, would like to know if there is something we can sub for the coconut butter. Thank you!