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Banana Nush Cake Pudding

Updated: Feb 26

Banana Nush Cake Pudding

4 banana nush cakes

3 cups heavy whipping cream, separated

4 egg yolks

4 oz whipped cream cheese

1/4 teaspoon xanthan gum

1 teaspoon gelatin

1/2 cup granulated sweetener – separated (like pyure  or monk fruit)

1 tablespoon banana lorann oils emulsion flavoring

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Using a 1” round cookie cutter, cut the nush cakes into mini circles. You should be able to get four circles per cake.

Lay out on a sheet pan and bake for 20 minutes. Allow to cool.

In a small pot over medium heat, warm 1 cup of the heavy whipping cream slowly.

Remove from heat and whisk in the four egg yolks. Whisk very well. Add in the cream cheese, 1/4 cup sweetener, and banana emulsion flavoring.

Put all in a stand up mixer, and whip on high for five minutes. Add in gelatin and mix well.

Place in a glass bowl and place in the refrigerator for four hours.

Whip the remaining 2 cups of heavy whipping cream, add in remaining 1/4 cup sweetener (more if desired) and vanilla. Whip until stiff peaks form.

Starting with a layer of the banana nush cake circles, lay them flat, cover with the pudding mixture, then whipped cream. Repeat layers.

Keep refrigerated until serving.

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