Wednesday, August 3, 2016

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
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)

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

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

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