AIP Banana Pudding

If you grew up on classic Southern-style banana pudding, you know the feeling. Creamy vanilla pudding, layers of sliced bananas, and something a little nostalgic about every bite. When you transition to the Autoimmune Protocol, desserts like this can feel firmly off-limits. No dairy. No eggs. No cornstarch. No vanilla extract. It is enough to make you think comfort desserts are a thing of the past.

This AIP banana pudding proves that is not true.

This recipe is simple, naturally sweetened, and surprisingly close to the real thing in both texture and flavor. It is the kind of dessert that feels special without being complicated, and it works just as well for a casual weeknight treat as it does for serving guests who would never guess it is AIP-friendly.

Why This AIP Banana Pudding Works

Traditional banana pudding relies on eggs and dairy for thickness and richness. In this version, ripe bananas and full-fat coconut milk do the heavy lifting. Arrowroot starch thickens the pudding beautifully without adding any flavor, giving you that classic spoonable texture once chilled.

The result is a pudding that is creamy, lightly sweet, and naturally flavored with banana and coconut. It is not overly coconut-forward, and the banana flavor stays balanced rather than overpowering.

This recipe is also:

• Egg-free
• Dairy-free
• Gluten-free
• Refined sugar-free
• Paleo and AIP compliant

Ingredient Notes and Substitutions

Bananas
Use ripe bananas with plenty of brown spots. This ensures natural sweetness and better banana flavor. Underripe bananas will not blend as smoothly and can taste starchy.

Coconut Milk
Full-fat coconut milk gives the best texture. Carton coconut milk works if it is unsweetened and smooth, but canned coconut milk creates a richer pudding. Avoid cans that separate heavily unless you can blend them completely smooth.

Arrowroot Starch
Arrowroot is AIP-compliant and creates a silky texture when cooked gently. Tapioca starch can work in a pinch, but arrowroot produces the most consistent results.

Sweetener
Maple syrup and raw honey both work well here. Start with less and adjust after cooking. The bananas will contribute a lot of sweetness on their own.

Vanilla
Use vanilla powder or alcohol-free vanilla flavoring to keep this AIP compliant. Regular vanilla extract is not allowed during elimination.

📖 Recipe

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AIP Banana Pudding (Paleo + Dairy-Free)

Creamy AIP banana pudding made with coconut milk and ripe bananas. This easy, dairy-free, egg-free dessert is comforting, naturally sweetened, and fully AIP compliant.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword AIP, Banana

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Ingredients

• 3 ripe bananas divided
• 1 ½ cups full-fat coconut milk carton or canned, smooth not chunky
• 2 tablespoon maple syrup or raw honey adjust to taste
• 2 tablespoon arrowroot starch
• 1 teaspoon vanilla powder or alcohol-free vanilla AIP-compliant
• Pinch of sea salt
• Optional: ¼ teaspoon cinnamon or carob powder for a warm flavor note

Instructions

• In a blender, combine: 2 bananas, Coconut milk, Maple syrup, Arrowroot, Vanilla, Salt. Blend until completely smooth.
• Pour into a saucepan over medium heat. Whisk constantly for 5–8 minutes, until it thickens to a pudding consistency. It should coat the back of a spoon.
• Remove from heat. Taste and adjust sweetness if needed. Stir in cinnamon or carob if using.
• Slice the remaining banana. Spoon pudding into jars or a dish, layering with banana slices if you want that classic look.
• Refrigerate at least 2 hours to fully set.

Notes

Optional AIP Toppings

• Coconut whipped cream (just coconut cream + maple syrup)
• Toasted coconut flakes
• Crushed AIP cassava or plantain chips for a “vanilla wafer” vibe

Tips for the Best Texture

• Whisk constantly while cooking to prevent clumping.
• Keep the heat at medium or slightly below. High heat can cause the starch to thicken too quickly and unevenly.
• The pudding will thicken more as it cools, so remove it from the heat when it is just slightly thinner than your final desired texture.

If your pudding seems thin at first, do not panic. After chilling for two hours, it will set beautifully.

Serving Ideas

This pudding is delicious on its own, but you can easily dress it up for a more classic presentation.

Some AIP-friendly options include:

• Coconut whipped cream made from chilled coconut cream
• Toasted coconut flakes for texture
• Fresh banana slices layered throughout
• Crushed AIP cassava or plantain chips for a vanilla wafer-inspired crunch

For a crowd, layer everything in a glass dish and chill until ready to serve. It makes a surprisingly elegant dessert with minimal effort.

Make-Ahead and Storage

This AIP banana pudding is ideal for making ahead. Store it covered in the refrigerator for up to three days. For best results, add fresh banana slices just before serving to prevent browning.

If you plan to pack it for lunches or snacks, individual jars work perfectly and travel well.

Final Thoughts

One of the hardest parts of following AIP is feeling like comfort foods are gone forever. Recipes like this are a reminder that with a few thoughtful swaps, you can still enjoy familiar flavors and creamy desserts that feel indulgent and satisfying.

This AIP banana pudding is gentle, nourishing, and deeply comforting. It is proof that healing food does not have to feel restrictive, and that sometimes the simplest recipes are the ones that bring the most joy.

Other AIP & Paleo Recipes You'll Love

• Pumpkin Muffins (AIP, Paleo, Gluten-Free)
• Carrot Cake Muffins (Allergy-Friendly)
• AIP Smoothie with Strawberries & Bananas
• Molasses Milk (Dairy-Free, Paleo, AIP Drink)