Growing up, bananas and dessert did not go together. EVER. 

Either you were eating healthy and munching on some fruit or you were enjoying a sweet treat. Those two things could not happen at the same time. And, I mean...why ruin perfectly good muffins, cookies, or cake with bananas?!?

A few weeks ago I was in NYC and walked past Magnolia Bakery. Of course, I had to go inside. Even though they don't offer gluten free products, some things are simply too hard to resist. Now, they are well-known for their banana pudding. And man, it did not disappoint! Recently, they even came out with a banana pudding cookie! Maybe that will be next on my gluten free recipe list...

I guess bananas and baked goods actually go pretty well together! Plus, the bananas add natural sweetness and moisture.

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Ingredients in Banana Pudding Baked Oatmeal

• Ripe Bananas
• Coconut Oil or Butter
• Brown Sugar
• Maple Syrup
• Vanilla
• Eggs
• Baking Powder
• Salt
• Flour
• Milk
• Old-Fashioned or Rolled Oats
• Cream Cheese
• Instant Vanilla Pudding Mix
• Gluten Free Vanilla Wafers

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How do you make homemade banana pudding?

Traditionally, a vanilla pudding is made from scratch. It is then layered in a large serving dish with sliced bananas and vanilla wafers. 

Where did banana pudding originate from?

A Southern classic, the exact origin is not known. Bananas became available in the United States after the Civil War. The earliest recipe can be traced back to a Good Housekeeping from 1888. In the 1920s, vanilla wafers began to be used. Before that, sponge cake most commonly served as the base for banana pudding.

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