After enjoying a bowl of made-from-scratch banana pudding I wondered how I could have eaten "boxed" pudding all these years. Although not as sweet, this homemade recipe reminds me of southern "nana" pudding. It's made with whole bananas, whole wheat flour, sucanat, and real cream—nothing processed or artificial.

Shopping List:
1 Rounded tablespoon of whole wheat flour
1/4 Cup sucanat
1 1/2 Cups heavy cream
1/2 Cup coconut milk
2 Whole, farm fresh eggs
1 Tablespoon butter
1 Teaspoon real vanilla extract (homemade recipe)
1 Teaspoon cinnamon
15 Vanilla wafers, recipe below (6 for the pudding and 9 crumbled for the topping)
3 Ripe Bananas

Combine the whole wheat flour and the sucanat in a saucepan. Add eggs and mix well. Turn the burner on low, working up to medium heat. Add cream and coconut milk slowly, continually stirring. Heat and stir until contents thicken. Be careful not to burn the mixture. When thickened, add the vanilla and butter and stir until combined. Stir in cinnamon.

Cut bananas into sliced and put into a serving bowl. Add 6 crumbled wafers to the bowl and then pour the pudding on top of the bananas and wafers. Stir to combine. Add the remaining 9 wafers (crumbled) to the top of the pudding. Refrigerate for several hours.

Top with homemade whipping cream just before serving.

Note: Because I used sucanat, a dark natural sugar, and whole wheat flour, this pudding will not be a cream-like color. It will be a bit darker.

Homemade whole wheat vanilla wafers

I was thrilled to have come across a vanilla wafer recipe that is pretty healthy. The store-bought brand contains ingredients like high fructose corn syrup, white sugar, and inexpensive oils (see complete ingredient list). This recipe is  really easy to make and quite tasty, especially on top of the pudding.

Shopping List:
1/2 cup butter, softened
1/2 cup sucanat (the original recipe calls for 3/4 cup, but I found them to be way too sugary)
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
Cinnamon, to taste

Directions: Preheat oven to 325 degrees. In a mixing bowl combine butter and sucanat and beat until well blended. Beat in egg and vanilla extract. Stir in whole wheat flour, salt and baking powder and cinnamon. Mix well. Drop 1/2-teaspoon size balls onto a cookie sheet lined with parchment paper (for easy removal). Bake for about 10 minutes, then turn down the heat to 170 degrees and bake until crispy (about another 15-20 minutes). Let cool. Store in a ziplock bag.