Paleo Banana Pudding is a creamy, dairy-free dessert made with ripe bananas, natural sweetener, and almond or coconut milk. This easy make-ahead recipe delivers rich banana flavor with a smooth, nostalgic texture, without gluten, grains, or refined sugar.
This is one of those desserts that always disappear quickly at the table. Like my Chocolate Peanut Butter Mousse, it's simple yet feels a little special. It's layered, creamy, and full of real banana flavor. I especially love that it can be made ahead and chilled until ready to serve. It’s comforting, familiar, and just a little lighter than the traditional version. Let's make it!
Why You'll Love This Recipe
- Creamy and Comforting: It's made with ripe bananas and cooked over medium heat until thick and silky.
- Dairy-Free and Naturally Sweetened: No refined sugar, just simple, wholesome ingredients.
- Easy to Make Ahead: Chill, layer with Paleo cookies, and serve when ready.
- Classic Banana Flavor: A healthier twist on traditional banana pudding.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Simple ingredients and pantry staples come together to create this creamy paleo banana pudding:
- Ripe Bananas: Go for spotty bananas for the best natural sweetness and bold banana flavor. Use any extras to make a delicious banana layer in my No Bake Mascarpone Tart.
- Coconut Sugar: It adds a light, caramel-like sweetness.
- Arrowroot Powder: This helps to thicken the pudding into a smooth, custard-like texture. Similar to cornstarch, but grain-free and Paleo-friendly, it gives the pudding a silky, glossy finish without feeling heavy.
- Eggs: It will give richness and structure as the pudding cooks gently over medium heat.
- Almond or Coconut Milk: It keeps it dairy-free while adding creaminess. If using coconut milk, choose the carton variety—not canned—for the best consistency.
- Vanilla Bean Paste: This enhances the banana flavor with subtle depth. I highly recommend it. I buy mine at Trader Joe's or online.
- Coconut Oil or Ghee Butter: It adds silkiness and a luxurious finish.
- Paleo Cookies: Layer it at the bottom for that classic banana pudding feel (similar to vanilla wafers, but grain-free). I would go for vanilla, coconut-vanilla bean, or chocolate flavor. Try crumbled Almond Flour Chocolate Cookies.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) – In a small saucepan off the heat, whisk together the coconut sugar, arrowroot powder, and salt.
Step Two (Picture 2 above) – Whisk in the eggs, almond milk or coconut milk, and half of the vanilla until smooth. Place over medium heat, add one finely sliced banana, and cook, whisking constantly, for 6–8 minutes, or until thick and creamy. Remove from the heat and stir in the coconut oil (or ghee) and the remaining vanilla until silky and well combined.
Step Three (Picture 3 above) – Place the Paleo cookies (whole or crumbled) on the bottom of serving cups or a dish. Layer the sliced bananas and warm pudding in alternating layers over the cookies. Finish with extra cookies and banana slices on top, then chill for at least 1 hour before serving.
Top Tips
- Use Ripe Bananas: You want to make use of their natural sweetness and get the strongest banana flavor.
- Whisk Constantly Over Medium Heat: It requires a bit of attention, but the constant whisking will turn the pudding into a smooth, thick mixture.
- Don’t Skip Chill Time: It's tempting to eat it immediately, but letting the pudding rest in the fridge helps it set and improves the texture.
- Slice Extra Banana Just Before Serving: If making this pudding ahead for the next few days, wait to garnish the top with fresh banana slices until just before serving to prevent browning.
Variations & Substitutions
- Use Your Favorite Cookies: Any Paleo-friendly or homemade cookies work well here. If you have your own cookie recipe, feel free to use that instead for a more personal touch.
- Vanilla Paste Swap: You can use vanilla extract in place of vanilla paste with no problem. The flavor will still be great; vanilla paste just adds a slightly deeper vanilla note.
- Milk Options: Both almond milk and coconut milk work well in this recipe. Use whichever you prefer or have on hand.
Storage
Store leftover Paleo Banana Pudding covered in the refrigerator for up to 3 days. For the best texture, keep the pudding, fruit, and cookies assembled, but add fresh sliced banana as an extra topping just before serving to prevent browning. This dessert is perfect for making ahead and tastes even better after it has had time to chill.
More Banana Recipes To Make Next
📖 Recipe
Paleo Banana Pudding (Creamy, Dairy-Free)
Mariska RamondinoEquipment
- 1 whisk
Ingredients
- ⅔ cup coconut sugar 140 grams
- ⅓ cup arrowroot powder 45 grams
- ¼ teaspoon salt
- 2 large beaten eggs
- 2 cups coconut or almond milk about 480 ml
- 1 teaspoon vanilla (bourbon) paste, divided or regular vanilla paste
- 3 bananas, peeled and finely sliced, divided
- 2 tablespoons coconut oil or ghee butter
- 1 (12-ounce/340-gram) package Paleo cookies
Instructions
- In a small saucepan, whisk together the coconut sugar, arrowroot powder, and salt.⅔ cup coconut sugar, ⅓ cup arrowroot powder, ¼ teaspoon salt
- Place over medium heat and immediately whisk in the eggs, almond milk or coconut milk, and half of the vanilla, whisking continuously as the mixture begins to warm. Add one finely sliced banana and cook, whisking constantly, for 6–8 minutes, or until the mixture thickens and the banana is mostly broken down (small pieces may remain).2 large beaten eggs, 2 cups coconut or almond milk, 1 teaspoon vanilla (bourbon) paste, divided, 3 bananas, peeled and finely sliced, divided
- Remove from the heat and, while still hot, stir in the coconut oil (or ghee), the remaining ½ teaspoon vanilla, and another sliced banana until well combined.2 tablespoons coconut oil or ghee butter
- Place the Paleo cookies, whole or crumbled, evenly on the bottom of individual cups or glasses (or one large serving dish). Layer a sliced bananas and warm pudding in alternating layers over the cookies. Finish with extra cookies and banana slices on top, then chill for at least 1 hour before serving.1 (12-ounce/340-gram) package Paleo cookies
- Top with the remaining sliced banana and extra (crushed) Paleo cookies, if desired. Chill in the refrigerator for at least 1 hour before serving.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
If you love classic banana pudding but need a dairy-free and grain-free option, this Paleo version is such a game changer. The alternating layers of banana and creamy pudding make every bite perfect. Let me know in the comments if you try it with almond milk or coconut milk!