Refined Sugar Free Banana Bread Pudding
Ingredients
The base
-
½
lb
stale crusty multigrain bread, cut into 1 inch squares
-
½
cup
raisins
-
½
cup
walnuts
-
2
cups
almond milk (or other milk of your choice)
-
2
large
overripe bananas
-
¼
cup
date paste
-
2
large
eggs
-
1
tsp
ground cinnamon
-
¼
tsp
salt
Optional garnish
-
to taste
Plain Greek yogurt
-
to taste
Unpasteurized honey
Instructions
- Combine the cubed bread, raisins, and walnuts in a large mixing bowl and set aside.
- In a separate bowl, mash the bananas with date paste, eggs, cinnamon, and salt, then mix in the almond milk until fully incorporated.
- Pour the banana mixture over the reserved bread and stir well, then transfer to an oven-safe dish.
- Cover the dish with plastic wrap and refrigerate overnight to allow the bread to soak up the liquid.
- Preheat the oven to 350°F and bake for about 45 minutes until set and golden brown.
- Remove from the oven and garnish with chopped walnuts and raisins, serving warm or cold, optionally topped with yogurt and honey.
Nutrition Facts (estimated)
Servings
8
Calories
212
Total fat
6g
Total carbohydrates
33g
Total protein
7g
Sodium
282mg
Cholesterol
40mg
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