Wow… Masterchef airs in just a few days and I have been completely MIA on the blog! It’s been a pretty busy couple weeks over at Flywheel Sports, leaving me a little less time to cook and write. But if you want to know the real truth… I had several blog posts planned, and everything I tried to cook FAILED! My Banana Bread Cinnamon Roll dough didn’t rise. I used the wrong wrappers for Duck-fat Fried Egg Rolls. So ironic that in the weeks leading up to Masterchef airing I been cooking up so many failed experiments. I even burned some barbeque chicken in the slow cooker. THE SLOW COOKER. I didn’t think that was possible. But hey I’ll be the first one to tell you I’m not perfect and I never pretend to be! Especially when you are working within the parameters of grain-free and dairy-free, you have to expect that some of your substitutions are just not going to work out. And that’s okay (even though that almond meal was so expensive)! With all setbacks in dance, fitness, food, and life, I find that every failure brings me one step closer to success. And this Banana Pudding = SUCCESS.
I started with Trisha Yearwood’s Banana Pudding recipe and made adjustments from there. Millk out, coconut cream and coconut milk in. Obviously I replaced the flour with my own 3:2:1 ratio of grain-free flours (3 parts flaxseed or almond meal, 2 parts arrowroot or tapioca starch, 1 part coconut flour… mixed in advance in big batches and stored in mason jars). The original recipe didn’t include any banana in the pudding itself, so I added a mashed banana for flavor, along with cinnamon, vanilla, and turmeric for color. Lastly, I added some sunflower seed butter to the banana pudding base to create 2 layers of flavor in the pudding. It might sound like I did a lot of tinkering and as a result complicated this recipe, but truthfully, it all came together in about 15 minutes. And I felt fancy AF topping it with this gorgeous meringue! Check me out Chef Tosi! And check me out friends, family, and PSOM fans on Masterchef this Wednesday 5/31 at 8 PM EST on Fox. It’s gonna be a wild ride!
A southern classic without the dairy or grain. This banana pudding is slightly sweet and the perfect dessert for a summer picnic or barbeque. If eaten warm, I suggest adding a few dark chocolate chips!
½ cup + ¼ cup sugar
3 tablespoons grain-free flour mix (3 parts flaxseed meal, 2 parts arrowroot starch, 1 part coconut flour)
½ teaspoon + 1 pinch salt
2 cups coconut cream
1 cup coconut milk
4 ripe bananas, 1 mashed and 3 sliced
1 teaspoon cinnamon
1 teaspoon vanilla
1 generous pinch turmeric
½ cup sunflower seed butter
Separate the eggs into 2 bowls -- 1 bowl with 3 yolks + 1 whole egg, and 1 bowl with 3 egg whites. Set aside the bowl with the 3 egg whites.
Whisk together ½ cup sugar, grain-free flour, and salt in a medium saucepan. Add the 3 yolks + 1 whole egg, whisk thoroughly. Add coconut cream, coconut milk, and 1 mashed banana, whisking thoroughly. Cook uncovered, stirring frequently, until the mixture thickens to a pudding-like texture. It took me about 10 minutes to get to this point. Remove from heat and whisk in cinnamon, vanilla, and turmeric.
Pour ⅔ of banana pudding into a large casserole dish greased with coconut oil. Add sunflower seed butter to the pudding that remains in the saucepan, whisk thoroughly. Carefully pour sunflower seed butter pudding layer overtop of banana pudding layer, making sure to distribute as evenly as possible. Arrange sliced bananas in an even layer overtop. Preheat oven to 425 degrees Fahrenheit.
Combine 3 egg whites and ¼ cup sugar in a large mixing bowl. Whip on high speed until significantly increased in size and stiff peaks form. Spread meringue over top of pudding and create small swirls with a spatula. Bake in the oven for 5 minutes until meringue browns. Can be enjoyed warm or cold.
***Don't forget to check out my ebook, the Paleo Summer Picnic Guide, for more delicious recipes!