Banana Peanut Butter Protein Pudding recipe

You probably already know that I follow an anti-inflammatory diet due to my lupus condition. That´s why, when I get to know an easy and healthy recipe, like the following one, I get so excited to share! Even if you don´t have an autoimmune disease, a healthy dessert like this is undoubtedly better for your health and delicious too! Give it a try:

Banana Peanut Butter Protein Pudding

Ingredients:

1 cup soft tofu

1 ½ cups very ripe bananas (about 3 small), plus 1 ripe banana, sliced

1 ½ tsp peanut butter

1 tsp pure vanilla

2 tsp coconut sugar, divided, or more to taste

¼ tsp cinnamon

½ cup freeze-dried bananas, crushed

¼ unsalted peanuts, crushed

Instructions:

1. In a small food processor or powerful blender, puree the tofu until very smooth. Add the ½ cups very ripe bananas, peanut butter, vanilla, 1 tsp coconut sugar, and cinnamon; puree until smooth and creamy. Refrigerate until cold, at least 1 hour.
2. Before serving, heat a medium nonstick skillet over medium heat. Add 1 tsp coconut sugar and the sliced banana; cook until the banana caramelizes. Set aside.
3. To serve, layer a spoonful of crushed peanuts into four glasses. Add a layer of the caramelized banana and some extra freeze-dried bananas. Finish with the remaining pudding, a sprinkling of nuts, freeze-dried bananas, and a caramelized banana slice. Makes four servings.

 

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