Animal-Based Banana Pudding

Prep time: 10 mins      Cook time: 20 mins      Rest time: 3 hrs     Total time: 3 hrs 30 mins

Macronutrients per batch: 142g fat | 36g protein | 149g carbohydrates

Makes: 3+ cups pudding

This animal-based banana pudding is made using soft-boiled eggs and raw heavy cream, sweetened with maple syrup, and flavored with vanilla, mashed bananas, and sea salt.

animal-based banana pudding

What you need to make Animal-Based Banana Pudding

Ingredients:

Equipment:

(for the full recipe, scroll to the bottom)

Substitutions

Pasteurized cream will work in place of raw cream.

Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.

animal-based banana pudding

How to make Animal-Based Banana Pudding

If a visual will help, watch the Instagram Reel for this recipe.

Looking for another pudding option? Try my Vanilla Pudding. Due to it being banana-free and including more eggs, it’s even closer to the texture of classic pudding.

animal-based banana pudding

Make the soft-boiled eggs.

Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.

Once the water is boiling, gently drop the eggs in.

Leave the water at a full boil, and boil the eggs for 8 minutes 30 seconds.

Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.

Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).

animal-based banana pudding

Make the pudding.

Add the soft-boiled eggs (yolks may be soft or slightly runny) and all of the other ingredients to your blender.

Note: make sure the eggs are cool before adding them to the blender.

Blend until very smooth.

animal-based banana pudding

Place the pudding in the fridge to set.

Place the pudding in a bowl and allow it to sit in the fridge for 2-3 hours+ to thicken up.

Note: The pudding will be somewhat thick after blending and you are welcome to eat it then, but there may be a slight taste of sulfur (this will go away after refrigeration), and overall, the flavor/texture is not as good compared to after it has been refrigerated. I know it can be hard to do this, but I highly recommend refrigerating before eating!

Serve and enjoy!

If there are leftovers, store them in the fridge in an airtight container for 3-4 days.

animal-based banana pudding

Tips to make the best Animal-Based Banana Pudding

  • Make sure the eggs are cool before adding them to the blender.
  • The pudding will be somewhat thick after blending and you are welcome to eat it then, but there may be a slight taste of sulfur (this will go away after refrigeration), and overall, the flavor/texture is not nearly as good compared to after it has been refrigerated. I know it can be hard to do this, but I highly recommend refrigerating before eating!

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Animal-Based Banana Pudding

animal-based banana pudding

 

Print Recipe
5 from 1 vote

Animal-Based Banana Pudding

This animal-based banana pudding is made using soft-boiled eggs and raw heavy cream, sweetened with maple syrup, and flavored with vanilla, mashed bananas, and sea salt.
Prep Time10 mins
Cook Time20 mins
Resting Time3 hrs
Total Time3 hrs 30 mins
Food Type: Breakfast, Dessert, Snack
Cuisine: American
Diet Preference: Breakfast, Desserts, Gluten-Free, Nightshade-Free, Nut-Free, Snack
Author: Ashley Rothstein

Equipment

  • Blender
  • Cooking Pot

Ingredients

  • 3 ripe bananas
  • 6 eggs
  • 1 cup raw cream
  • 4 tbsp maple syrup (or date syrup or raw honey (ASHLEYR for 10% off)...I highly recommend using maple syrup or date syrup!)
  • 1 tbsp vanilla extract
  • few dashes sea salt

Instructions

Looking for another pudding option? Try my Vanilla Pudding. Due to it being banana-free and including more eggs, it's even closer to the texture of classic pudding.

    If a visual will help, watch the Instagram Reel for this recipe.

      Make the soft-boiled eggs.

      • Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.
      • Once the water is boiling, gently drop the eggs in.
      • Leave the water at a full boil, and boil the eggs for 8 minutes 30 seconds.
      • Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.
      • Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).

      Make the pudding.

      • Add the soft-boiled eggs (yolks may be soft or slightly runny) and all of the other ingredients to your blender.
      • Note: make sure the eggs are cool before adding them to the blender.
      • Blend until very smooth.

      Place the pudding in the fridge to set.

      • Place the pudding in a bowl and allow it to sit in the fridge for 2-3 hours+ to thicken up.
      • Note: The pudding will be somewhat thick after blending and you are welcome to eat it then, but there may be a slight taste of sulfur (this will go away after refrigeration), and overall, the flavor/texture is not as good compared to after it has been refrigerated. I know it can be hard to do this, but I highly recommend refrigerating before eating!

      Serve and enjoy!

      • If there are leftovers, store them in the fridge in an airtight container for 3-4 days.

       

      Looking for some more easy sweet eats? Try one of these recipes:

      Strawberry Truffles

      Crunch Bars [with Beef]

      Jumbo Chocolate Cups with Salted Chunky Date Filling

      Flourless Lemon Blueberry Muffins

      Spongey Cake Bars

      Maple Bacon Doughnuts

      Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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      Ashley Rothstein
      Ashley Rothstein

      Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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      2 Comments

      1. Rebecca
        December 18, 2022 / 3:37 pm

        This was delicious! My son and I couldn’t stop eating it.

        • Rebecca
          December 18, 2022 / 3:38 pm

          5 stars
          Sorry-forgot to give it the star rating!

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