Almond Butter Banana Pudding

Normally that wouldn’t be a good reason not to type a lot, except I haven’t done laundry or packed yet.  Oops, procrastination and eating bacon took a too much precedence today.  I came up with a solution.  I am cooking bacon while I type so I can put the bacon in a ziploc and have it on my flight to the east coast tomorrow.  I can’t wait to see how TSA reacts to bacon coming through the conveyor.  If they try and steal it, I may have to get violent.  Then again, once everyone on the plane smells my bacon I may have to fend them off too.  Good thing Paleo keeps me strong.


So enough blabbing about my bacon escapades through an airport.  This recipe was actually created while I was working on my Bacon Banana Cream pie and I loved the way this came out.  I also always have a plethora of bananas on hand since I make my Banana Bread at least once a week so I have been whipping this up for a quick snack on the go.  If I spend anymore time trying to type something witty I am not going to make it to the airport on time tomorrow.  I hope you enjoy this recipe and I look forward to reading your comments.  Have a great day.

4.7 from 11 reviews
Almond Butter Banana Pudding
Prep time
Total time
Serves: 2
  1. Open your can of coconut milk and separate the cream from the water. Set the water aside as you can use it to make smoothies
  2. Place the coconut cream in a mixing bowl or a stand mixer
  3. Add the honey and using a hand mixer or the whisk on your stand mixer, whip until you have coconut milk whipped cream
  4. Add your banana and almond butter and mix until smooth and incorporated
  5. Transfer to serving dishes and top with crushed pecans and extra coconut milk whipped cream if you have any
  6. Store any extra in the refrigerator for up to 3 days
If you want chocolate, start by adding 1 tablespoon of cocoa powder while mixing in your banana

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  1. I made this tonight after a rough day. Completely hit the mark. My husband agreed. I will be making this again! Thanks!

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