Banana Bread Pudding Recipe

Name: Banana Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1/2 cup Sucanat or brown sugar; 2 cups rice milk; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 teaspoons pure vanilla extract; 10 slices gluten-free bread, cut into 1-inch cubes (6 cups); 1/4 teaspoon salt; 2 tablespoons flaxseed meal combined with 6 tablespoons hot water (flax eggs); 3 bananas, sliced into rounds; 1/4 cup Sucanat or brown sugar mixed with 1/2 teaspoon ground cinnamon, for sprinkling on top; 2 tablespoons dairy-free, soy-free vegetable shortening

Servings: persons

3 tablespoons canola oil
1/2 cup Sucanat or brown sugar
2 cups rice milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
10 slices gluten-free bread, cut into 1-inch cubes (6 cups)
1/4 teaspoon salt
2 tablespoons flaxseed meal combined with 6 tablespoons hot water (flax eggs)
3 bananas, sliced into rounds
1/4 cup Sucanat or brown sugar mixed with 1/2 teaspoon ground cinnamon, for sprinkling on top
2 tablespoons dairy-free, soy-free vegetable shortening

1
Combine the canola oil and Sucanat in a heavy saucepan, and cook, stirring, over low heat, for about 3 minutes.
2
Add the rice milk and stir well to combine.
3
Add the cinnamon, nutmeg, and vanilla.
4
Whisk well.
5
Heat over medium-high heat, stirring often, until it begins to boil.
6
Remove from the heat.
7
Pour over the bread cubes in a shallow bowl, toss gently, and let soak for 30 minutes.
8
Preheat the oven to 350F.
9
Grease an 11 by 7-inch or 8 by 8-inch baking dish with vegetable shortening.
10
Add the salt and flax eggs to the bread mixture, stirring gently to combine.
11
Pour half of the bread mixture into the pan.
12
Top with two-thirds of the banana slices.
13
Cover with the remaining half of the bread mixture.
14
Top with the remaining third of the sliced bananas.
15
Sprinkle the Sucanat/cinnamon mixture evenly over the top.
16
Dot with the shortening.
17
Bake for 1 hour, or until caramelized and golden brown on top.
18
Let cool before serving.

705

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons canola oil, 1/2 cup Sucanat or brown sugar, 2 cups rice milk, 1/2 teaspoon ground cinnamon, and more.

Yes, Banana Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Bread Pudding

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