One of New York City’s favorite desserts since Magnolia Bakery put it on the map, Banana Pudding is known for decadence. The problem is that it leaves you feeling weighed down from all the sugar and animal ingredients. Our version does just the opposite.
This fluffy dessert is light enough to have for breakfast, yet special enough to serve after a home cooked dinner with friends. Full of probiotics from the coconut yogurt, this pudding boosts digestion while delivering the comfort food flavor of banana with the velvety texture of our yogurt. It is surprisingly easy to make- creamy coconut yogurt is whipped with vanilla bean and layered with an easy banana caramel sauce.
(makes 4 mini or 2 regular banana puddings)
2 cups Anita’s Yogurt, divided use
1 tbp maple syrup, divided (or liquid sweetener of choice)
½ vanilla bean, scraped
1 tsp turmeric powder
fresh banana slices
Banana Caramel (recipe below)
In a medium bowl, gently fold together 1 cup Anita’s Yogurt with vanilla bean and half the maple syrup. In another medium bowl, stir together the remaining 1 cup Anita’s Yogurt, remaining maple syrup, and the turmeric powder until smooth. Refrigerate until ready to serve.
When ready to serve, layer in the following order: turmeric yogurt, vanilla wafers, fresh banana slices, vanilla bean yogurt, and banana caramel. Garnish with crushed vanilla wafers and serve immediately.
(makes about 2 cups)
The secret ingredient to this caramel is freeze dried banana slices. One of my favorite baking tricks is to use freeze dried fruit to get a strong, real fruit flavor without the added water of fresh fruit, or the cloying nature of fresh fruit which is better suited for smoothies. It is my secret for fruity frostings, glazes and syrups. You can get freeze dried fruit now at stores like Trader Joe’s and Whole Foods.
1 ½ cups brown rice syrup, divided use
1 ½ oz freeze dried banana slices
1 tsp vanilla extract
Add ¾ cup brown rice syrup and the freeze dried banana slices to a high-speed blender. Blend on high until smooth. Stir in the remaining ¾ cup brown rice syrup and vanilla extract until smooth. Cool to room temperature before using with banana pudding.