WebIn a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
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WebPreheat oven to 275°F (135C). Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside.
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WebStore: Keep this low carb banana pudding recipe covered in the fridge for 2-3 days. Freeze: Cover the pudding tightly with plastic wrap and freeze for up to 2-3 months. Thaw overnight before serving.
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