Paleo Banana Pudding (Gluten Free, Dairy Free)
This Paleo Banana Pudding features a smooth and creamy vanilla pudding layered with toasted pecan cookies, coconut whipped cream, and fresh bananas. This gluten free and dairy free banana pudding is so good you won’t even miss the Nilla Wafers and Cool Whip, I promise!
Winters are long here in Minnesota, and sometimes I just want something that tastes like a warm summer day, cooking out burgers, and enjoying the outdoors with my family. I love this Paleo banana pudding because every bite of this decadent dessert tastes like summer, leaving you channeling those long, warm sunny days!
Why Bananas are So Good for You!
Did you know bananas are considered a superfood? Yes! These tasty and oh so good for you gems are loaded with more vitamins, minerals and fiber than an apple! And did someone say antioxidants? Bananas are loaded with antioxidants like vitamin C and beta carotene !
One medium banana has about 10% of your daily recommended value in potassium. Potassium plays a key role in may bodily processes and functions, so let’s dive into this a little.
Potassium is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed. Electrolytes are important in their role in healthy nerve conduction and muscle contractions.
Potassium also plays a role in your body’s hydration and cellular fluid balance, with sodium being the counter balance. By getting enough potassium in your diet you are supporting all the cells in your body and your overall electrolyte balance.
Studies have shown that a potassium rich diet may help support healthy blood pressure, a heart health, and may even help prevent osteoporosis .
So grab some beautiful bananas and let’s get cooking!
Paleo Banana Pudding Ingredients
1.5 cups Whole Organic Cashews*, soaked and drained
13.5oz can Full Fat Coconut Cream, cream only
¼ cup Unrefined Coconut Oil, melted
½ cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
½ tsp Fine Redmond Real Salt
1.5 Boxes Simple Mills Toasted Pecan Cookies
2-4 Bananas, sliced
Crushed Cookies for topping (opt)
*Soak the cashews overnight OR for 1-hour with boiling water, drain in a mesh strainer and allow to sit for 30-minutes.
**Make the coco whip and refrigerate 4-hours to overnight. Also, I do not add sweetener to this coco whip since the bananas, pudding and cookies are already sweet.
How to Make Paleo Banana Pudding
1. Add the cashews, coconut cream, coconut oil, coconut yogurt, maple syrup, vanilla and salt to a high speed blender and blend on high for 90-seconds to 2-minutes until smooth and creamy, set aside.
2. Slice the bananas and set aside.
3. In a 9″ deep round dish or any deep pie dish layer the cookies on the bottom in a single layer.
4. Add 1/2 of the pudding and spread evenly over the cookies.
5. Add a layer of sliced bananas and then add 1/2 of the whipped cream and spread evenly over the bananas.
6. Repeat steps 4 & 5.
7. Sprinkle with crushed cookies and refrigerate 4-hours to overnight.
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Q: How long will Paleo banana pudding keep?
A: Keep it tightly covered in the refrigerator and enjoy within 3-5 days.
Q: Are there other Paleo cookies I could try in a Paleo banana pudding?
A: I’m sure there are other options, however, I have only tested this recipe with this particular cookie. Please let me know what you try and how it turns out!
Q: Can I use store bought coconut whipped cream?
A: Just be sure to check the ingredients, many of the ones in the freezer and dairy sections contain emulsifiers, thickeners, and additives that may not be compliant. I always find homemade is best!
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.