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Gluten Free Peanut Butter Banana “Pudding” Cups

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Gluten Free Peanut Butter Banana “Pudding” Cups

Sooo if you’ve followed me for like a day you might have noticed I’m not the biggest dessert fan. Don’t get me wrong, I love a sweet treat but like I would rather eat another regular meal and skip the cake. Does that make sense?

My favorite dessert is banana creme pie/banana pudding/anything banana. I’ve mastered the Healthy Banana Creme Pie (recipe on my blog), but I wanted to create something more simple and healthy enough to even eat for breakfast. Alas, the Gluten Free Peanut Butter Banana “Pudding” Cups are born.

Brocc Your Body

AUTHOR: broccyourbody

Gluten Free Peanut Butter Banana “Pudding” Cups

SERVES: 2 servings

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Ingredients

Cookie Crumble:

1 cup Bob’s Red Mill almond flour
1/4 cup coconut oil melted
1/4 cup coconut sugar
1 egg
1/2 tsp cinnamon
Pinch of salt
To give it a gingerbread flavor add a dash of nutmeg and ground ginger!

Banana “Pudding”:

1 ripe banana mashed
1 banana sliced
1 cup Greek Yogurt
1/2 cup peanut butter you can use cashew butter for a more mild flavor
2 tbsp honey
1/2 tsp cinnamon
Coconut shreds to top

Instructions

Preheat oven to 350 degrees. Combine all ingredients for the cookie crumble and spread on a well oiled baking dish (I used a square 8×8 dish). It doesn’t need to look pretty- we will be crumbing it up anyway! Bake for 18-20 minutes until the top is golden brown. Set aside and let cool.
Combine all ingredients for the “pudding” in a large bowl.
In a small glass or jar, add the cookie crumbles, banana mixture and a few sliced bananas. Repeat until the glass is filled then top with more fresh bananas, cinnamon and coconut shreds!

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