Gluten Free Peanut Butter Banana “Pudding” Cups

Servings 2 servings


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


  1. Preheat oven to 350 degrees. Combine all ingredients for the cookie crumble and spread on a well oiled baking dish (I used a square 8x8 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.
  2. Combine all ingredients for the “pudding” in a large bowl.
  3. 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!