This recipe is gluten-free, vegan, dairy-free, lactose-free, casein-free, peanut free, tree nut free, egg free, and soy free.
I just made this up the other day because there were some beyond ripe bananas in my kitchen. I had no canola oil to make a banana muffin. So I thought "well, I'll wing it and see what happens." It's actually quite good and pretty easy to make. It also is free of allergens. I mean you could add walnuts or peanuts if you are not allergic and want to add some crunch. This is really just a base. Add other ingredients that you think would rock.
This recipe makes about 2 ½ cups of pudding.
Ingredients
3 very ripe bananas
2 slices of gluten-free sandwich bread*
1 TB of sugar, truvia, splenda, or agave nectar
1-2 TB of ground cinnamon
* My favorite brand for gluten-free and dairy free bread is Kinnikinnick but any kind will do.
In a small bowl, mash the bananas very well with a masher or fork. Add sugar and cinnamon. Using a spoon, mix ingredients well.
Put slices of gluten-free bread in microwave for 10-15 seconds. Cut the bread into small pieces (you can use your hands to do this). Stir the bread into the mix. And…it’s done!