Banana Pudding for Breakfast.
Today I bring you…dessert for breakfast.
I mean this is up there with other happy ideas like celebrating half birthday’s with half a cake. Or adding spinach to smoothies which is so ingenious because sometimes you don’t want a salad but you always want something delicious that tastes like a shake. But then again you still want to eat green stuff. So it’s a win-win.
I have always loved banana pudding. Served in a pretty trifle bowl at parties it’s just ohhhsopretty. Banana pudding is like the trump card of desserts for me. No matter what other desserts are on the table…I’m going with the banana pudding. Even if my grandma has brought her A-game and makes her Carrot Cake for a holiday gather…I’m still going with the banana pudding. Ooohhh hold on. Do they make banana pudding wedding cakes? I’m gonna need to look into that.
Anyways. There is one very confusing thing about banana pudding. When I was little I always assumed banana pudding (the one layered with nilla wafers and pudding and whipped cream) was made with banana flavored pudding. Seems to make perfect sense to me. So the first time I made banana pudding I made it with banana flavored pudding and it was just like off. Come to find out that banana pudding is actually made with vanilla flavored pudding. What? Now that is one of the most confusing things in life. That and how to get soap bubbles out of your dishwasher when you accidentally use dish washing soap instead of dish washing detergent. Don’t do that.
It’s like when you think you know something but then you realize you totally don’t. Like that moment you realize your dad has been paying your taxes for the last 7 years for all the random summer jobs you’ve had and you were just kind of oblivious to the whole thing. Yes, just like that. If you’re thinking, “Holy crap, how is this girl getting married in 8 months?!” Your concerns are totally valid.
However, I found out last night that I was accepted into the dietetic internship program in Houston. It’s been a long 5 years of college struggling to figure out what I wanted to do. Getting a biomedical sciences degree, applying to vet school, ditching that plan when I realized that was pretty much the farthest thing from what I wanted to do, going back to school as a post-bacc student, spending 6 months completely lost not knowing what I wanted to do with my life, finding what I was passionate about-culinary arts/nutrition/healthy living/FOOD-, starting to get nutritional sciences degree, applying to grad school, getting accepted to grad school+getting engaged+finding $20 dollars on the ground (all in one day), applying to my dietetic internship, and now acceptance into my dietetic internship.
Without my parents, I would have never been able to do any of this. I would have never found this happiness I feel. To say they’re perfect is an understatement. It’s nice when things fall into place and you feel like it’s just encouragement from God letting you know that you’re on the right path. When I saw that I had been accepted I balled for a good 3 minutes. And then I picked up the phone and started calling people. This probably seems dramatic, and it was, but it was also the most wonderful moment I will have until my best friend gets married in less than a month (Anna, I love you and can’t wait).
Okay back to the pudding dilemma. Why would they even sell banana flavored pudding in the store?! It’s like it’s just there to trick you. But then again, Chobani now makes a banana flavored Greek yogurt and I’m totally in l.o.v.e. with that so maybe I see the reasoning behind selling banana flavored pudding…but just barely.
Sooo dessert for breakfast. It’s not just for the day after Thanksgiving anymore when you mix a piece of pumpkin pie into your bowl of oatmeal.
When you alarm goes off tomorrow morning, I hope instead of sinking deeper into layers of sheets that you’re sinking your spoon into layers of healthy banana pudding. Because that is what I’ll be doing. And unless you have really nice sheets, this breakfast has totally got those sheets beat.
Banana Pudding for Breakfast
1/3 cup oat flour
1/4 tsp cinnamon
1 generous pinch salt
1 Tbsp peanut butter
1/2 large banana, mashed
1/2 Tbsp almond milk (or 1-2 tsp honey if you want a sweeter ‘cookie’ layer)
1/2 cup Vanilla Greek Yogurt, divided (I used Chobani)
1/2 large banana, sliced into into 12 slices
1 heaping Tbsp chopped pecans
In a small bowl, combine oat flour, cinnamon and salt. Make a well in the center of your dry ingredients and add in mashed banana, peanut butter, and almond milk (or honey if you want a sweeter cookie layer). Mix ingredients together until a dough is formed.
Now in a glass jar begin layering your ingredients. Begin with a layer of your ‘cookie’ dough. On top of that place 3-4 banana slices. Then add 1/4 cup vanilla Greek yogurt. Then layer 3-4 bananas. Then repeat the layers beginning with a layer of ‘cookie’ dough, 3-4 banana slices, 1/4 cup Greek yogurt and more banana slices. Top with pecans and cinnamon. Serve immediately or prepare the night before and refrigerate overnight.