Yeah…Immaeatthat

Apr 08

Banana Pudding for Breakfast.

Today I bring you…dessert for breakfast.

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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.

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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.

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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.

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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).

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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.

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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.

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Banana Pudding for Breakfast

serves 1

‘Cookie’ Layer

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)

‘Pudding’ Layer

1/2 cup Vanilla Greek Yogurt, divided (I used Chobani)

1/2 large banana, sliced into into 12 slices

Toppings

1 heaping Tbsp chopped pecans

dash cinnamon

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.

51 comments on “Banana Pudding for Breakfast.”

  1. This sounds exactly like a healthy banana cream pie :) Love it. Your presentation is so pretty too!

    • Things in jars are just more fun:) And you could totally throw this into a pie pan and call it banana cream pie!! I think I just might have to:)

  2. Your humor is positively fantastic! I love it…and I have faith in you, girl! We’re allll struggling with this strange “being grown up” thing…makes me love this “dessert” even more!

    • I didn’t even realize it but I guess this whole ‘dessert for breakfast’ thing is just an attempt to hang onto being a kid haha:))

  3. Um. I’m not sure that I’ve ever had banana pudding, but I would have just assumed that… it was made with banana pudding. Lol. Good to know.

    And much congratulations are in order with your internship! I know that there are a lot of different types of dietetic internships available, so what will you be doing in yours?

    • THANK YOU for the congratulations:) I’m doing a combined dietetic internship program so I’ll be getting my Masters in Public Health and cycling through dietetic rotations along the way:) it’s a two year program and I am SOOO EXCITED!!!

  4. I love your post. They are the perfect read to finish a perfect day with a smile :) ! Throw in some mouth-watering food pictures, accompanied by an easy-to-follow recipe and you totally won me over.

    • Thanks for that comment…so glad I can bring some smiling faces to the world:) Just this recipe alone makes me smile…I love breakfast for dessert because sometimes (very rarely) pancakes just don’t cut it!!

  5. CONGRATS! Your posts always put a smile on my face. Even though the title of this post was banana pudding (not my most favourite thing ever) I still felt the need to read it because your posts are so funny:)

    • Ahh you don’t like banana pudding?!! Haha just kidding:) but it’s just so delicious! Haha:) I can’t stand asparagus and many people think that makes me crazy so I guess we’re even;) thanks for reading…even though you weren’t feeling the recipe:))

  6. YAY! Congrats on your internship!! Best of luck :)
    And this is ingenious. I mean, seriously…banana pudding for breakfast? Too good to be true. Yum. That’s all I have to say about that!

  7. love using jars! this recipe sounds like a must try…thanks for sharing!

  8. I’ve always resisted eating banana pudding because I hated the idea of banana-flavored pudding. But now that I know it’s actually made with VANILLA pudding – WANT WANT WANT! Especially for breakfast.

  9. I love anything banana, pudding, or layer related so I am obviously going to have to make this soon!

  10. I am absolutely making this for breakfast tomorrow!

  11. This is absolutely brilliant! I love how I could actually eat dessert for breakfast — and still be healthy! (Plus it’s a fun way to mix up my normal breakfast banana…)

  12. Just made it for my breakfast in the morning! Can hardly wait! Thanks:-)!

  13. This looks amazing. I am a food writer with Fox News and I will be contacting you soon about using your recipe in an article I am working on. :)

  14. Would LOVE to make this but can’t think of what I can substitute for the yogurt, since I can’t have diary right now………. any ideas? :D

  15. I just found this recipe on Pinterest and I am more than intrigued. One issue, though, is that my husband REFUSES to eat peanut butter. Like, it makes him gag. I have also tried almond and cashew butter, but they all seem to evoke the same reaction (all nut butters). Is there a suggestion you might have as a substitute for that one ingredient? I know that this might totally blow the healthy-dessert-for-breakfast idea, (which is why I was drawn to this recipe to begin with), but could I possibly, guiltily, substitute nutella? He’ll eat that. But I’m not sure it will be firm enough, like peanut butter, to get a solid consistency. Just wondering because this sounds great. Thank you!

  16. Yes, it worked GREAT! I made one batch with peanut butter for me and one batch with Nutella for him. Can’t wait to enjoy in the morning!!! Thank you so much!

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  18. Um, I think you mean “bawled” — “balled” means something entirely different than crying.

  19. This is amazing!! I had it for breakfast this morning and it is already in my fridge prepared for breakfast again tomorrow! New favourite! :)

  20. Had this for breakfast three days in a row.. and making it tommorow morning again. IT’S SOO GOOD

  21. This looks amazing Kylie! I began following your blog a little bit ago after seeing you on the Recipe Redux crew as well, and I have loved every singe recipe! That deconstructed ice cream looked delish!

    xoxo Sarah Grace, Fresh Fit N Healthy.

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  26. This is so delish!!

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