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Banana Quinoa Pudding recipe

Banana Quinoa Pudding recipe


  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Banana pudding

A fantastic alternative to the classic rice pudding. It not only tastes delicious, but it's also gluten-free! It's sweet, creamy and packed full of banana goodness. Enjoy as a dessert or snack.

108 people made this

IngredientsServes: 4

  • 350ml water
  • 130g quinoa
  • 475ml full fat milk
  • 2 ripe bananas
  • 2 tablespoons caster sugar
  • salt to taste
  • 1/2 tablespoon butter
  • 1/2 teaspoon vanilla extract

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Rinse and drain the quinoa. Bring water and quinoa to the boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer for 15 minutes. Remove from the heat.
  2. Blend together the milk, bananas, sugar and salt in a liquidiser or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
  3. Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.

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Reviews & ratingsAverage global rating:(116)

Reviews in English (88)

Very nice. Filling and tasty on a cold, snowy day. I used Diamond Almond Milk (hint of honey & vanilla) since I am trying to use less dairy products. Adjusted sugar & vanilla portions accordingly.-03 Jan 2015

Oh my goodness this is divine! I eat a lot of rice for digestive issues so get bored quickly with rice pudding. This is a perfect, light alternative. I'm looking forward to cold leftovers for breakfast! Many thanks for the recipe!-06 Nov 2013

by liquidfaith

I really enjoyed this! I modified it by using vanilla almond milk so I did not add any more vanilla or sugar. About half way through I added dried cranberries and chopped walnuts. A fabulous and healthy desert!-08 Jul 2009


Quinoa Banana Pudding Recipe

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  • 1 1/2 cups quinoa
  • 2 1/2 cups water
  • 13 1/2 oz can coconut milk
  • 1/4 cup sugar or more to taste
  • pinch salt
  • 1/2 cup dried mango slices cit into small chunks
  • 1 tsp grated fresh ginger
  • 2 rips bananas
  • 1/2 cup chopped toasted walnuts

Ingredients

  • 1 1/2 cups quinoashopping list
  • 2 1/2 cups watershopping list
  • 13 1/2 oz can coconut milkshopping list
  • 1/4 cup sugar or more to taste shopping list
  • pinch saltshopping list
  • 1/2 cup dried mango slices cit into small chunks shopping list
  • 1 tsp grated fresh gingershopping list
  • 2 rips bananasshopping list
  • 1/2 cup chopped toastedwalnutsshopping list

How to make it

  • Combine quinao with water, bring to a boil, reduce heat, cover and simmer till tender about 15 mins or until water is absorbed and quinoa almost tender.
  • Uncover pan, add coconut milk, sugar and salt and gently cook 5 minutes.
  • Add mango and ginger and continue to cook until mixture has pudding like consisitency and mango is soft but still a bit chewy, about 3 minutes more.
  • Remove from heat.
  • Slice 1/2 of a banana in 1/2 inch rounds and set aside
  • mash remaining bananas and add to pudding.
  • Add more sugar if needed.
  • Stir in walnuts.
  • Serve in individual ramekins or pudding dishes.
  • Garnish with remaining banana rounds
People Who Like This Dish 9
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  • lasafSt. Paul, MN
  • aussie_meat_pieMy Kitchen, AU
  • midgeletEastern, USA
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It's a wonderful ancient grain, becoming popular again.

Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas."

Also recently popular for Passover recipes to replace grains and rice as a side dish, salad or in desserts


How to Freeze Ripe Bananas

Let's first chat about using and preserving bananas. If you're anything like me, when you buy a bunch of bananas they all go ripe at once and you sometimes have a hard time using them all before they're overripe ripe.

That's where freezing comes in! Freezing your ripe bananas is a great way to preserve them, but there are a few tricks to keep in mind.

Here's the best way to freeze bananas:

  • Peel them! You MUST peel your bananas before you freeze them. Don't just throw them in the freezer – the peel is so hard to get off (like impossible).
  • Slice them up. Either into quarters or even smaller. Smaller if you plan on blending, quarters are fine if you're baking.
  • Seal them well. I like to use a stasher bag for my frozen bananas – keeps them away from freezer burn and their flavor stays.

Recipe: quinoa banana pudding

Place the quinoa in a large bowl and cover with cool water. Stir the quinoa with your hand, then drain in a mesh strainer.

In a 3-quart saucepan over medium-high, combine the quinoa and 2򟗷/2 cups water. Bring to a boil, then cover. Reduce heat to simmer and cook until the water is absorbed, about 12 to 15 minutes.

Uncover the pan and add the coconut milk, sugar and salt. Simmer gently, uncovered and stirring occasionally, for 5 minutes.

Add the mango and ginger. Continue cooking until the mixture thickens to a pudding consistency and the mango is soft but still chewy, about 3 minutes. Remove from the heat.

Slice half a banana into thin rounds and set aside. Mash the remaining 1򟗷/2 bananas and stir into the pudding. Add more sugar, if needed, then stir in the walnuts. Serve in individual ramekins. Garnish with the reserved banana slices.

Each of 7 servings: 330 calories (49 percent from fat) 17 g fat 10 g saturated fat 7 g protein 42 g carbohydrates no cholesterol 166 mg sodium 4 g dietary fiber.


Get your quinoa first thing in the morning with these Banana Quinoa Breakfast Bars. An easy, make-ahead breakfast that is vegan, refined-sugar-free and absolutely delicious.

  • Author:Davida Lederle
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 9 - 12 bars 1 x
  • Category: Breakfast
  • Method: Bake
  • Diet: Vegan

Ingredients

  • 1 cup rolled oats (gluten-free, if necessary)
  • 1 cup uncooked white quinoa, rinsed
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 3 large ripe bananas, mashed
  • 2 tbsp ground flaxseed
  • 3 tbsp natural peanut butter (other nut and seed butters will work)
  • 1 tbsp coconut oil, softened
  • 2 tbsp pure maple syrup
  • optional: 1/4-1/2 cup add-ins like chocolate chips, coconut, chopped dried fruit

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray or grease a 9 x 9 inch baking dish with coconut oil
  3. In a large bowl combine rolled oats, quinoa, baking powder, cinnamon and salt.
  4. Add in bananas, flax, peanut butter, coconut oil and maple syrup. Stir until well-combined.
  5. Sprinkle with optional add-ins.
  6. Let batter sit for 10 mins to let flax absorb some liquid.
  7. Add batter to baking dish and spread out evenly.
  8. Bake for 25 mins or until edges are crisp and center is cooked through.
  9. Let sit for 20 mins before cutting into 9-12 squares and allow to cool completely.
  10. Store in an airtight container for up to 3 days or freeze for longer.

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Recipe Summary

  • ¾ cup uncooked quinoa
  • ½ vanilla bean, split lengthwise
  • 1 ½ cups water
  • 1 teaspoon grated orange rind
  • ⅛ teaspoon salt
  • 1 (3-inch) cinnamon stick
  • 1 star anise
  • 4 cups 2% reduced-fat milk
  • ½ cup packed dark brown sugar
  • ¼ cup finely shredded reduced-fat unsweetened dehydrated coconut
  • ¼ cup raisins
  • 1 large egg, lightly beaten
  • Grated orange rind (opptional)

Place quinoa in a fine sieve place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds rinse and drain. Repeat procedure twice. Drain well, and place in a large saucepan.

Scrape seeds from vanilla bean add seeds and bean to quinoa. Add 1 1/2 cups water, orange rind, salt, cinnamon, and star anise. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed.

Stir in milk and sugar bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, 22 minutes, stirring occasionally. Stir in coconut and raisins simmer, uncovered, an additional 20 minutes or until mixture is thick and creamy, stirring frequently.

Remove from heat discard vanilla bean, cinnamon, and star anise. Gradually add 1 cup hot pudding to egg, stirring constantly with a whisk. Return mixture to pan, stirring until well blended.

Garnish each serving with orange rind, if desired.

Note: Substitute 1 1/2 teaspoons vanilla extract for the vanilla bean, if desired. Add the vanilla extract after cooking the pudding (at the end of step 3).


  • 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, softened
  • 2 cups milk
  • 1 (5-oz) box instant French vanilla pudding mix
  • 6 to 8 bananas, sliced
  • 2 bags chessmen cookies

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


Recipe Summary

  • 1 (5.1-ounce) package instant vanilla pudding and pie filling mix (such as Jell-O)
  • 2 cups whole milk
  • 1 quart heavy cream
  • ½ cup powdered sugar (about 2 ounce)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1 (11-ounce) package vanilla wafers, divided
  • 1 (8.8-ounce) package crisp gourmet cookies (such as Biscoff), divided
  • 10 medium bananas, cut into 1/4-inch-thick slices (about 10 cups), divided

Beat pudding and pie filling mix and whole milk in a medium bowl with an electric mixer on low speed until combined and slightly thickened, about 2 minutes. Let stand at room temperature until soft-set, about 5 minutes.

Beat together cream and powdered sugar in a large bowl with electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Carefully fold in sweetened condensed milk, vanilla, and pudding mixture until just combined.

In separate ziplock plastic bags, coarsely crush 5 vanilla wafers and 4 gourmet cookies set aside for garnish. Reserve 16 of the remaining vanilla wafers.

Arrange another 16 of the remaining vanilla wafers and 7 of the remaining gourmet cookies in a single layer in a 4 1/2-quart trifle dish, alternating vanilla wafer and cookie rows, breaking as needed to fit dish. Place 2 1/2 cups banana slices in an even layer on top of cookies. Spread 3 cups vanilla custard in an even layer over bananas. Repeat layering process 3 times with remaining vanilla wafers, gourmet cookies, banana slices, and vanilla custard. Sprinkle crushed cookies over top layer of custard. Insert reserved 16 vanilla wafers around edge of dish. Loosely cover with plastic wrap, and refrigerate at least 3 hours or up to 12 hours before serving.


Banana Pudding is a traditional southern recipe consisting of pudding, banana, and nilla cookie layers. However, this recipe can be found just about anywhere nowadays. Although it’s easier to buy it pre-made, it tastes even better homemade. So here’s what you’ll need to make my banana pudding recipe yourself:

  • Bananas – you’re going to need ripe bananas for this recipe. FYI: The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air. (Brown bananas are still fine to eat, they just don’t look very appetizing.)
  • Nilla Wafer Layers – essentially a texture and flavor compliment to the creamy pudding and sweet bananas.
  • Pudding Layers – made with instant vanilla pudding, cold water and sweetened condensed milk. After it sets fold fresh whipped cream into the pudding to make it even lighter.

Ingredient Substitutions

One disclaimer about using substitutions: this recipe is a variation of the Magnolia Bakery Banana Pudding Recipe, so if you do sub anything in or out it’s not going to be as close to that recipe. But as always, feel free to make it how YOU like it.

  • Banana Pudding instead of Vanilla Pudding. If you love love love banana flavoring, try using banana flavored pudding mix.
  • Cream Cheese. One of my readers has made this recipe but they mixed in cream cheese to the pudding mixture. Sounds delicious!
  • Butter Cookies or Shortbread instead of Vanilla Wafers. You can use any sort of plain cookie you like. You can even try shortbread, golden (vanilla) oreos or girl scout cookies for this recipe.


Yoga on the Beach

Welcome to our guest blogger Christine from Nourish the Budding Lotus. Christine has been a student of Yoga on the Beach in both Cape Cod and Key West and currently resides in Santa Fe, NM. She has been sharing her gluten-free and vegetarian recipes on her food blog for the past 2 years and today will be sharing a nutritious breakfast dish. Thank you Christine for sharing, and enjoy!

Funny that of all the recipes that I could have chosen to share with Yoga on the Beach, I choose this one. Quinoa Breakfast Pudding is a warm and hearty treat I have been making for myself for a few years now, and until this point, have never actually shared with the readers of my food blog. But, a few years back, I shared it with a few yogis and yoginis during a weekend retreat hosted by Yoga on the Beach in the Florida Keys.

I find myself continually returning to this recipe when I want a breakfast that will warm my belly and nurture my soul. Have you tried quinoa before? Quinoa is often considered a grain, but is actually a seed. It is protein packed and will start you off in the morning with long lasting energy. For those who avoid or minimize animal protein this is a definite super-star to add to your diet. Also, quinoa comes in 3 different varieties: white, red and black. They are all delicious, but lately I have been loving the red and black. They tend to sustain more crunch than the white, and are less tempermental to cook.

So, because of the quinoa, this pudding is a great source of protein and in addition it is naturally sweetened with banana, so you will not have a sugar crash midway through the morning. The pudding is also gluten-free and dairy-free, which makes it easier for the body to digest. So on a morning when you are feeling the need for some extra care and want to start your day off right give this recipe a try.

Quinoa Breakfast Pudding

1 c dried red quinoa
1/2 c full fat coconut milk
3/4 c water
1 small banana, sliced thinly
1 t vanilla
1/2 t cinnamon
1/2 c fresh blueberries
2 T raw almonds, chopped

Using a fine strainer, rinse the quinoa with water. You will see some bubbles form. This is the natural saponin that is released from the grain. If the grains are not rinsed thoroughly they will be more bitter. Once there are no bubbles, the quinoa is clean.

Place the quinoa in a medium sauce pan with the coconut milk, water, banana, vanilla and cinnamon. Stir to mix the ingredients well, and then bring to a boil over medium-high heat.

Once the mixture starts to boil, reduce the heat to a simmer, and cover the sauce pan with a lid. Cook the mixture for 10-15 minutes, stirring at least once in the process. I live at altitude, so it took a little over 15 minutes to cook.

Check the quinoa texture by tasting. The red quinoa tends to be more al dente than the white, and will have a crunch, but should not be hard or difficult to chew.

Once the quinoa has reached the desired texture, remove it from the heat and stir in the blueberries. They will begin to absorb the heat, and will pop in your mouth without being mushy!

Divide mixture between 2 bowls and share with a friend. Top with chopped almonds and devour!

posted on Thursday, February 24th, 2011. follow responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.