Print Recipe

Banana Bread Pudding

A healthy twist on an old classic
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Banana Bread Pudding

  • 1 loaf Banana Bread see recipe below
  • 2/3 cup Sultanas
  • 3 Eggs
  • 3 cup Milk Of choice-I used Coconut milk
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Maple Syrup
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg

Banana Bread

  • 1/2 Cup Dates
  • 1/4 cup Boiling Water
  • Dash Bicarb Soda
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 270 grams Over ripe Banana 2 1/-2 to 3 Large Bananas
  • 3 Eggs
  • 1/2 cup Coconut Flour
  • 3/4 cup Almond Meal
  • 1/4 cup Arrowroot Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Bicarb Soda
  • Dash of Salt
  • 2 Tablespoons Milk Coconut, Almond etc

Instructions

Banana Bread Pudding

  • Pre heat the oven to 175C/350F
  • Slice the Banana Bread into 10 slices, then cut each slice into 8 pieces.
  • Scatter the pieces over a greased shallow baking dish (mine measured 30cm x 20cms)
  • Sprinkle the sultans evenly over the dish.
  • Whisk the remaining ingredients in a bowl until well combined.
  • Pour the wet mixture evenly over the bread pieces, ensuring that all the bread is covered.
  • Place the tray in the oven and bake for 45 minutes, or until cooked through on the outside (the middle may still be gooey...yummo!).
  • Remove from the oven and serve immediately.
  • Optional; serve with Whipped Coconut Cream.

Banana Bread

  • Preheat the oven to 175C/350F
  • Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
  • Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
  • Allow to sit and soften for at least 30 minutes.
  • Add the date mixture and the maple syrup to a blender and mix until a purée forms.
  • Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
  • Add the purée mix and continue to beat on medium. Add the vanilla extract.
  • Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
  • Add the bananas to the mixing bowl and beat on medium until well combined.
  • In a separate bowl sift the dry ingredients together.
  • Fold the dry ingredients into the mixing bowl, being careful not to over mix.
  • Add the milk and stir through gently.
  • Pour the mixture into the prepared tin.
  • Bake for 55 minutes, or until cooked through.
  • Depending on the reliability of your oven it may pay to start checking at 50 minutes.
  • Allow to cool in the tin before slicing.