Banana Bread Pudding with Coconut
Ingredients
Banana Bread
- 3 medium very ripe bananas, mashed
- 2 large organic eggs
- 1/3 cup coconut sugar
- 2/3 cup unsweetened plain soy milk
- 1/2 cup coconut oil, melted
- 1 3/4 cups light spelt flour or gluten-free all-purpose flour
- 2 tsp baking powder, gluten free if desired
- 3/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Pudding
- 1 14 oz can coconut milk (light or full fat)
- 1/2 tsp rum extract
- 1 Tbsp demerara sugar or coconut sugar
- Flaked toasted, unsweetened coconut and sliced banana to garnish
Instructions
For Banana Bread
- Preheat oven to 350 F. Line standard loaf pan (9 x 5 x 3 inch) with parchment paper, leaving overhang for easy removal.
- In large bowl, whisk together mashed bananas, eggs, and sugar followed by soy milk and coconut oil. Using fine-mesh sieve, sift in flour, baking powder, baking soda, nutmeg, and salt. Mix until just combined and smooth into prepared loaf pan.
- Bake for 45 to 50 minutes, until toothpick or skewer inserted in center comes out mostly clean (do not overbake). Cool for 1 hour in pan, loosen edges, remove from pan, and cool completely on wire rack. Cut into large (1 inch) cubes.
For Pudding
- Preheat oven to 350 F. In large mixing bowl, whisk coconut milk and rum extract until combined. Add cubed banana bread and gently fold in until bread is coated with coconut milk mixture.
- Transfer to 8 x 8 inch glass or ceramic baking dish and sprinkle evenly with demerara or coconut sugar. Bake for 20 to 25 minutes, until dry on top and cooked through (test with knife in center; bread should be hot but still moist). Serve warm garnished with a little flaked coconut and sliced banana.
Notes
Per serving: 377 calories; 7 g protein; 22 g total fat (18 g sat. fat); 44 g total carbohydrates (16 g sugars, 4 g fiber);
307 mg sodium.
307 mg sodium.