Banana Bread Pudding

Bananas on the counter seem to ripen so quickly, especially in Summer. I have used them to make Chocolate Gelato (that's what I am calling it anyway ;) I will write down as soon as I can remember the recipe. I was going to make banana bread this time, but the kitchen is way to hot to turn the oven on so I opted for banana bread pudding that I baked in the convection oven on the counter. I used a shallow baking dish and it baked for approximately 35 minutes. I turned the heat up to 450 for the last couple of minutes to caramelize the cinnamon sugar on top

Preheat oven to 350 degrees

Oil a shallow, glass baking dish with 2T. Extra Virgin, Cold Press, Organic Coconut Oil

Ingredients:

4 slices High Fiber Wheat Bread, Cubed and set aside

1 Very Ripe Banana, mashed

3 eggs plus 2 egg whites OR 6 egg whites

1/2 cup Unsweetened, Vanilla Almond Milk

1/2 cup Coconut Cream

1 Tsp Vanilla

pinch of salt (optional)

Topping:

2 Tablespoons Cinnamon Sugar 

I make 1 cup batches of Organic Sugar and approx 4T Cinnamon

Method:

Mash banana

Add slightly beaten eggs

Add Almond Milk and Coconut Cream

Add Vanilla and Salt and mix together until frothy

Add cubed bread, mix thoroughly and let stand for 5-10 minutes to soak 

Pour into greased baking dish

Top with 2T Cinnamon Sugar

Bake on 350 for 25 minutes and then increase heat to 450 for the last 5 to 10 minutes until golden brown and remove from oven. Let rest for 10 minutes

Serve warm with fresh coconut cream