Paleo Banana Pudding with Vanilla Wafers

By Camille Macres in Desserts, Paleo Quick Tips Videos


I have such fond memories of eating banana pudding with vanilla wafers as a kid. I just loved the creamy pudding with the semi crunchy, semi soggy cookies and chunks of fresh banana. I can tell you with all honesty that this recipe is just as good as the original, just without the horrible feeling afterwards.


Paleo Banana Pudding with Vanilla Wafers

Paleo Banana Pudding with Vanilla Wafers


  • This recipe with smaller cookies no chocolate:
  • 1 1/4 cup coconut sugar (or 1/2 cup white & 1/2 cup brown if you cant find but coconut much healthier)
  • 1/2 cup butter, softened (use ghee or coconut oil if you can’t handle dairy)
  • 1/2 cup almond butter
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup almond flour
  • 1/3 cup tapioca flour (arrowroot or potato starch would work, too)
  • 2 teaspoons baking powder
  • 1/2-1 teaspoon salt (depending on whether you use salted butter and/or like to taste salt in your sweets like I do)
  • 3/4 cup dark chocolate chips (I like Enjoy Life brand, semi-sweet ok, too)
  • Sub coconut oil for ghee. Bake at 350 degrees for 12-15 minutes
  • Banana Pudding:
  • 3 Bananas + more for slicing
  • 1.5 cups full fat Coconut Milk
  • 1/4 cup Arrowroot Powder
  • Maple Syrup
  • 4 Eggs
  • 1 tablespoon Vanilla
  • 1/4 teaspoon Salt


    For the cookies:
  1. Preheat oven to 350 degrees. In a large mixing bowl, whisk butter and sugar until well combined. Add egg, almond butter and vanilla and blend well. In another small bowl, combine remaining dry ingredients and blend. Add dry to wet and combine, then add chocolate chips for one last blending. Chill in refrigerator for 1-3 hours to firm dough, if desired. Not necessary, but makes easier to roll into a ball for uniform cookies.
  2. Line baking sheets with parchment paper. These cookies spread out to be very thin, so make sure to put at least 2 inches between small cookies (2 tsp dough) and 3-4 inches for larger cookies (1 tbsp dough) or you will end up with 1 big cookie! Bake for 15-18 minutes, or until golden around the edges.
  3. Allow to cool completely on parchment paper before removing. If you don’t use the parchment, only allow to cool for 10 minutes and remove while still warm or they will break when coming off the pan, but I highly recommend parchment for this recipe. They are delicate!
  4. For the pudding:
  5. Blend all ingredients in a blender, pour into a medium size stock pot over medium low heat and whisk continuously until boiling. Transfer to a glass bowl, cover and chill until set, 4-8 hours.
  6. For serving:
  7. Cooled cookies
  8. Whipped Coconut Cream
  9. Chilled Pudding
  10. Sliced Banana
  11. Using pretty individual clear glasses or large dish, start with a layer of pudding, then banana slices, cookies, whipped coconut cream until all of your ingredients are used. Finish with whole cookies, cookie crumbs and/or a dash of cinnamon on top. I don’t recommend topping with banana unless eating right away since they will brown.