Butternut Banana Cream Pudding


Click to enlarge
Click to enlarge

I know this doesn’t look like banana cream pudding, because the main ingredient, butternut squash, is quite golden in color.  There’s no way to lighten that color, I’m afraid.  But man, did it ever taste like banana pudding, if served with the nice dollop of whipped, sweetened cream!  Next time I’m going to bake a pie crust and actually make a banana cream pie with this recipe!  This is a bit high in carbs, as it has one real banana and the squash itself has a lot of carbs.  So this is not acceptable until the starchy veggie and fruit rungs of OWL.  But man, this is worth every single carb!  Something to look forward to when you get to those higher rungs of the OWL ladder. 🙂  For added richness, if you can afford the carbs, add 1/4 c. whipped cream more to the basic mixture in the food processor, in addition to the whipped dollop on top.  But if you do so be sure to add those numbers to mine below. 🙂


1 butternut squash, seeded, cooked (my 8″ squash yielded about 3 c. puree)

1 banana

8 oz. cream cheese, softened

¼ c. DaVinci sugar free syrup, caramel flavor

¼ tsp. banana extract

16-20 drops liquid Splenda

½ c. heavy cream, whipped, sweetened with additional Splenda and vanilla to taste

DIRECTIONS: With sturdy, large knife, cut squash in half lengthwise.  Seed and place cut side down in ½” water in baking dish.  Microwave on HI for 15 minutes.  Scoop out pulp into food processor.  Add broken up banana, softened cream cheese, syrup and liquid Splenda.  Puree until completely smooth.   Taste for sweetness level and add more Splenda if not sweet enough for you.   In separate bowl, whip heavy cream, sweeten and add a splash of vanilla.  Spoon pudding into 8 pretty serving dishes and top with dollop of whipped cream.  Can be eaten immediately or chill until ready to serve.

NUTRITIONAL INFO: Makes 8 servings, each containing (These numbers include the whipped cream) :

188 calories

15.5 g  fat

10.84 g  carbs

1.44 g  fiber


3.14 g  protein

93 mg sodium

63.5% RDA vitamin A, 15% vitamin C, 10% B6, 6% B12 and 9% Iron


2 thoughts on “Butternut Banana Cream Pudding

    1. I don’t think so and maintain the dominance of banana flavoring, which was my goal in this creation. Pumpkin has a stronger pumpkin/gourd taste than butternut squash. I suspect it will taste like a pumpkin pudding and not a banana pudding. But if that’s your goal, sure, it will work 1 for 1 substitution.

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