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
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
- 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.
- 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.
- 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.