Sugar Free Banana Pudding

This sugar free banana pudding is a creamy, nostalgic dessert made with natural sweeteners and ripe bananas, delivering all the classic flavor without added sugar. Perfect for diabetics and anyone seeking a healthier indulgence.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Chilling Time: 4

Total Time: 4 30

Servings: servings

Calories: 185kcal

Author: Chloe White

Equipment

Mixing bowls
saucepan
whisk
spatula
trifle dish or serving bowl

Ingredients

2 cups unsweetened almond milk
4 large egg yolks
1/2 cup monk fruit sweetener
3 tbsp cornstarch
1/4 tsp salt
2 tsp vanilla extract
4 medium ripe bananas
1 package sugar-free vanilla wafers

Instructions

Whisk egg yolks in a medium bowl until light yellow and slightly thickened.
In a saucepan, combine almond milk, monk fruit sweetener, cornstarch, and salt. Whisk over medium heat until steaming.
Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking constantly to temper.
Return the egg mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened (5–7 minutes).
Remove from heat and stir in vanilla extract. Let cool for 10 minutes.
Slice bananas and prepare sugar-free vanilla wafers.
Layer pudding, wafers, and banana slices in a dish, repeating layers and finishing with pudding on top.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Use ripe bananas with brown spots for natural sweetness. Chill for at least 4 hours for best texture and flavor. Temper eggs carefully to avoid curdling. Let pudding cool slightly before layering to prevent soggy wafers.

Nutrition