PMS + Brown Bananas = Fried Banana Pudding! Actually, Zach put the bug in my ear about this recipe. He said that I always post dinner recipes and I never post treats. He is right, because I do try hard not to make treats except for special occasions. We searched through literally every paleo cookbook I own to find the recipe again and believe me, I have a lot of cookbooks.
Finally, we found it in Everyday Paleo Family Cookbook by Sarah Fragoso (This is her second cookbook, not the original). Even though the pudding resembles oatmeal in the picture, trust me, it is heaven to eat.
Fried Banana Pudding – from Everyday Paleo Family Cookbook
NOTE: I made 2 1/2 times her recipe based on the number of bananas we had, these quantities are represented below!
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6 – 8
5 bananas, on the brownish side if possible, sliced
- 3 tbsp. coconut oil
- 2/3 cup full fat coconut milk
- 2/3 cup unsweetened shredded coconut
- 1/2 cup slivered almonds or other nut of choice
- 1 tbsp. cinnamon
- Raisins (optional)
- Chocolate chips (optional) I used Lily’s dark chocolate chips which are dairy-free and sweetened with stevia.
- Additional nuts and coconut (optional)
- Heat the coconut oil in a large skillet over medium heat.
- Add the sliced bananas and cook until they start to blend together.
- Add the coconut milk and mix well.
- Continue to simmer until the mixture gets thick and bubbly.
- Add the cinnamon, nuts and coconut and mix well.
- To serve, spoon pudding into dessert cups and add raisins, chocolate chips and some more nuts and coconut.
- Alternatively, you can mix it all in together, but in my house, some people don’t like raisins and some people don’t want chocolate chips in their pudding so keeping it separate is easier.
This will stay well in the frig for a few days but may start to discolor. It will stay taste unbelievable, though. I like it cold and warm, but I think warm is better.