On the lookout for a success of nostalgia? Do that scrumptious banana pudding recipe.
As soon as upon a time, a savant of sugar checked out pudding, vanilla wafers, and bananas and thought, “Hey! What if we married these three?” The remainder is historical past. Banana pudding now has a spot within the dessert corridor of fame alongside chocolate chip cookies, lemon bars, and brownies. And on this week’s episode of Properly+Good’s Alt-Baking Bootcamp, chef Mia Rigden remixes the dessert right into a gluten-free banana pudding that additionally occurs to be decrease in sugar than your commonplace field combine.
“A basic banana pudding has layers of vanilla wafers, banana, and vanilla pudding,” says Rigden. “Right this moment, we’re going to be making a gluten-free vanilla wafer and a vanilla pudding that doesn’t have any dairy. Each the wafer and the pudding are going to be decrease in sugar—immediately, we’re going to be utilizing agave—and bananas are just bananas.” Whereas bananas are fairly self-explanatory (they’re excessive in potassium and contain three grams of fiber), Rigden skillfully tweaks each the vanilla wafers and the pudding to present them a lower-sugar remedy.
For the pudding, Rigden begins with agave: a candy sap that hails from a succulent discovered within the Americas. As a result of it’s principally comprised of fructose, Rigden says agave received’t have an effect on your blood sugar levels the identical approach as plain previous white sugar does. To offer the pudding its creamy texture, Rigden opts for soy milk instead of cow’s milk so the pudding will be dairy-free. (It additionally lends a novel taste to the pudding for some complexity.) After some magic—and a dose of vanilla, after all—the pudding’s prepared to sit back for a few hours when you whip-up your gluten-free wafers.
And the way does Rigden handle to maintain the cookies GF? That’s a mighty high quality query—and all of it comes right down to utilizing alt-flour duo almond flour and coconut flour. As Rigden explains within the video, coconut flour has a cake-like consistency that permits the pudding to actually sink in and make itself at house. (Learn: You’ll get that scrumptious banana pudding mouth really feel.) And whereas the almond flour could seem to be nothing particular at first blush, it accommodates about six grams of protein per quarter cup.
To see how Rigden pulls the remainder of the recipe collectively, watch the total video (and ensure to subscribe to Alt-Baking Bootcamp for all of your candy wants.)
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