📍 Where this dish comes from: Savannah, Georgia · River Street
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Discover the history of this region →
Banana pudding is a soul food potluck fixture, and this version uses a modest amount of real banana alongside banana extract to keep that unmistakable flavor while managing the natural sugar of the fruit, layered with homemade almond flour wafers.
What You’ll Need
Servings: 8 servings
Calories: 270kcal
Ingredients
- 2 cups almond flour (for wafers)
- 1/3 cup butter softened (for wafers)
- 1/4 cup brown sugar substitute (for wafers)
- 1 large egg (for wafers)
- 1 tsp vanilla extract (for wafers)
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 4 large egg yolks
- 1/2 cup brown sugar substitute
- 2 tsp vanilla extract
- 1/2 tsp banana extract
- 2 small ripe bananas thinly sliced
Instructions
- Preheat oven to 325°F (165°C). Combine almond flour, softened butter, brown sugar substitute, egg, and vanilla into a dough. Roll thin and cut into small rounds. Bake 10–12 minutes, until golden. Cool completely.
- In a saucepan, warm cream and almond milk over medium heat until just steaming.
- Whisk egg yolks with brown sugar substitute in a bowl, then slowly whisk in the warm cream mixture.
- Return to the saucepan and cook over low heat, stirring constantly, until thickened, about 5–6 minutes. Do not boil.
- Remove from heat and stir in vanilla and banana extract. Cool slightly.
- In a trifle dish or individual cups, layer wafers, custard, and banana slices, repeating until all ingredients are used.
- Chill at least 4 hours, or overnight, before serving.
Nutrition
Serving: 1serving | Calories: 270kcal | Protein: 6g | Fat: 22g | Fiber: 2g
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Health Benefits
- Almond flour wafers provide fiber and healthy fats not found in traditional vanilla wafers.
- A modest amount of real banana keeps the dish flavorful while limiting total natural sugar.
- Best enjoyed as an occasional dessert given the fruit content.