March 23, 2013

Homemade Roasted Banana Pudding with Gelatin: Two Ways (Paleo, Autoimmune protocol)

This dessert was completely unplanned. But I came across the pumpkin pudding recipe from Grass Fed Girl. I made it (and it was good) and had the desire to create a banana version. I couldn't be stopped. I will eat anything with bananas or banana flavors. Years ago, people knew about my love for all things banana and would send care packages with only the banana Laffy Taffys. I don't know who ate all of the other flavors. I've also been known to dig through a box of Runts just to pick out the banana ones. Now-a-days, I try to stick with less artificially-flavored banana products, like real bananas. (And like this banana soft serve. You've tried it, right?)

Banana Pudding: Two Ways (dairy/gluten-free, optional egg free)


I've made a pudding with arrowroot powder when I first discovered it as a replacement for cornstarch. So this is based on that version. (Updated: I made my normal version with egg yolks making it more like traditional pudding. At the time I was avoiding eggs. But it does taste good without eggs if you are allergic or are out.) I decided to provide two versions of this pudding since unflavored gelatin powder is not something everyone wants to eat (more about gelatin in a minute). The roasting of the bananas was kind of a last minute decision. Totally worth it (but not necessary).

Banana Pudding: Two Ways (dairy/gluten-free, optional egg free)

Now, what is arrowroot powder? Basically, arrowroot powder can be used as a replacement for cornstarch to thicken puddings, soups, etc. I also use it in some of my homemade products, like my deodorant. If you want to learn more, read this post.

(Vegans and vegetarians, you might want to skip ahead to the recipe and use arrowroot powder.)


What I want to talk about is gelatin.

Benefits of Gelatin
  • Improves strength and growth of nails and hair
  • Improves elasticity of skin (smoother with fewer wrinkles)
  • Aids digestion and may even heal digestive disorders
  • Improves joint and bone health
  • Helps with detoxification
  • Promotes good sleep
  • May improve cellulite
  • Dietary source of collagen (FYI: collagen is too large to be absorbed by the skin so those expensive collagen creams aren't going work.)

And many more here. (Update: Read my experience here.)

Even if you aren't sure what gelatin is, most of you have probably consumed it before. Gelatin (most likely from pig skin) is used in things like jello, gummy bears and marshmallows, and probably other processed foods we aren't aware of.  Before the influx of these processed foods -- that people don't likely eat for the health benefits -- natural gelatin was consumed through homemade broths and stocks. While making a traditional broth, gelatin is extracted from the bones and skin. If you don't make your own broth yet or prefer to have an additional source of gelatin, unflavored gelatin powders (particularly from grass-fed cows) are beneficial and easy to consume. While I have been consuming homemade chicken broth, I've been experimenting with ways to use this grass-fed gelatin.

Finding grass-fed gelatin

Skip ahead for version with egg or Print both here.

Roasted Banana Pudding (egg-free with gelatin)
(dairy/gluten/egg free, autoimmune protocol)

Banana Pudding: Two Ways (dairy/gluten-free, optional egg free)

What you need:

2-3 ripe bananas
1 1/2 cup full-fat coconut milk (about 1 can)
1 1/2 tsp unflavored gelatin
pinch salt
1-3 tbsp honey or maple syrup (optional if bananas aren't sweet enough)
optional: 1 tsp vanilla extract or vanilla bean powder
optional: 2 tbsp butter or ghee, in small chunks (omit for AIP)

How to make:

Roasting bananas (optional): Place 2 of the unpeeled bananas on a parchment covered baking sheet. Roast for 20 minutes at 350 degrees. Banana peel should be black and inside will be mushy. Remove from oven and allow to cool for at least 5 minutes.

Sprinkle gelatin over 2 tbsp of water in a small dish. Set aside to bloom. Heat the milk, salt, and honey over low-med. Once warm, whisk in bloomed gelatin until completely dissolved. Remove from heat, stir in vanilla extract and optional butter. Put the roasted bananas in a food processor or blender (I use food processor). Pour in about half of the pudding and process until smooth. Take caution with hot liquids when blending. Pour back in saucepan and stir to incorporate. Chop or slice the additional banana and stir into pudding. Pour the mixture into dishes (I use two large ramekins), cover with plastic wrap, and cool in refrigerator until firm. This will take several hours.

*If pudding is too firm (jello-like) after refrigeration, you can whip it with a hand mixer for a few minutes to create a more pudding-like consistency (may not be necessary).

Banana Pudding: Two Ways (dairy/gluten-free, optional egg free)
Made without eggs and with gelatin

Roasted Banana Pudding (with egg)
gluten/dairy-free

What you need:

2 ripe bananas
1 1/2 cups full-fat coconut milk (about 1 can)
2 egg yolks 
1 1/2 tsp unflavored gelatin (OR 2 tbsp arrowroot powder)
pinch salt
1-3 tbsp honey or maple syrup (optional if bananas aren't sweet enough)
1 tsp vanilla extract
optional: 2 tbsp butter, in small chunks (optional)

How to make:

Roasting bananas (optional): Place one of the unpeeled bananas on a parchment covered baking sheet. Roast for 20 minutes at 350 degrees. Banana peel should be black and inside will be mushy. Remove from oven and allow to cool for at least 5 minutes.

With gelatin: Dissolve gelatin in small dish with about 2 tbsp of water. Set aside.
With arrowroot: In a small bowl, add enough water to arrowroot to make a slurry.

Heat milk in a saucepan  over low-med. Whisk occasionally until very hot (not boiling). Whisk egg yolks, honey, and salt in separate dish. While whisking the eggs, add a few tbsps of the hot milk to temper the eggs. Pour the egg and milk mixture back into the saucepan. Continue to whisk for about 5 minutes or until pudding coats the back of a spoon. Do not allow to boil. Over low-med heat, whisk in softened gelatin or arrowroot for several minutes until dissolved. Remove from heat, stir in vanilla extract and optional butter. Set up a bowl with a fine mesh strainer over it and pour the pudding through the strainer into the bowl for smoother texture.

Put roasted banana (or ripe) in a food processor or blender (I use food processor). Pour in about half of the pudding and process until smooth. Take caution with hot liquids when blending. Pour back in saucepan and stir to incorporate. Chop other banana into chunks or slices and mix into pudding. Pour the mixture into dishes (I use two large ramekins), cover with plastic wrap, and cool in refrigerator for 1-3 hours, until firm. Pudding with arrowroot may be served warm.

Note about sweetener: If roasting banana or using very ripe ones, you may not need additional sweetener. I only add about a tbsp, if any. With regular bananas, I use about 2 tbsp but you can increase to 3 tbsp or more for desired sweetness (you can always add more after cooking and tasting). I use 3-4 tbsp when making for children.

Optional topping: Heat a tbsp or so of coconut oil in a frying pan over med heat. Add slices of banana. Fry for several minutes per side until browned. Add to top of pudding and sprinkle with cinnamon.


Related posts:

Banana Pudding: Two Ways (dairy/gluten-free, optional egg free)



This post was shared at: Fight Back Fridays and Make Your Own Mondays and Allergy Free Wednesdays

****Disclaimer: I am not a doctor or other healthcare professional. This is informational purposes only. The content is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please contact your doctor, dietitian, or other healthcare professional regarding any medical condition or treatment and before making any dietary, health, or lifestyle changes.****

 ****This post may contain affiliate links. Thank you for supporting my blog!****  


Sources:
http://recipes.howstuffworks.com/j-ello.htm
http://raypeat.com/articles/articles/gelatin.shtml
http://www.westonaprice.org/food-features/broth-is-beautiful
 http://www.thehealthyhomeeconomist.com/the-crucial-reason-you-need-more-gelatin-in-your-diet/


13 comments:

  1. I only ate the banana Laffy Taffy too back in the day, lol. I made this tonight and it was delicious. I don't have the gelatin (which I have now ordered:-), but used the arrowroot. My nine year old loved it too. Thanks for another wonderful recipe!!

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    Replies
    1. Thanks for the comment, Marie! And so glad you and your child enjoyed it! I think I like the arrowroot one best because I like hot pudding. But the cold one is good too, with the added benefits of gelatin :)

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  2. This is a wonderful banana pudding recipe I'm willing to try.

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  3. This recipe sounds wonderful! Just one question...how do you go about roasting a banana? Thanks!

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    Replies
    1. Hi Carina, the beginning directions of each recipe talk about the roasting -- it's very easy! Just put *unpeeled* bananas on a parchment covered baking sheet (this is mostly for easy clean up because juices may seep out). Roast for 20 minutes at 350 degrees. The peels should be black and the banana will feel very mushy if you poke it with a fork. Remove and allow to cool for at least 5 minutes. Then you just slice the peels off. I do this with a knife then scoop out the banana with a spoon. I'm working on one that uses eggs that I think will be even better, but out of these I like the gelatin one best. Hope you enjoy!

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  4. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

    ReplyDelete
  5. looks great! did you know that your photo/recipe is being used here without accreditation? http://fastpaleo.com/recipe/roasted-banana-gelatin-pudding/

    ReplyDelete
  6. Livin' the Crunchy LifeOctober 4, 2013 at 12:56 PM

    Thank you! Fast Paleo is actually a recipe sharing site and I shared the recipe on there (my blog name is on the recipe)...but I truly appreciate you letting me know just in case!

    ReplyDelete
  7. recently found your blog and can I just say "thank you!", I am having a lot of fun making your recipes and feel really good about feeding my children a much healthier treat :) plus being 8 months pregnant i feel like i can have a little something sweet from time to time. my children love your recipes too :)

    ReplyDelete
  8. Livin' the Crunchy LifeJanuary 31, 2014 at 9:13 PM

    Thanks so much for your comment, Kerib! I'm very glad you and your children are enjoying (and having fun making!) the recipes! I hope the rest of your pregnancy goes well! :)

    ReplyDelete
  9. This looks wonderful and I plan to try it this weekend

    ReplyDelete
  10. Livin' the Crunchy LifeJune 5, 2015 at 9:01 PM

    Hi Rachel! I hope you tried it and enjoyed it!

    ReplyDelete

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