Banana Chocolate Chip Bread Pudding (Vegan) – a delicious recipe with cubed stale bread, chocolate chips, bananas, almond milk, arrowroot, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.
2
In a small bowl whisk together 1/2 cup soy milk and the arrowroot powder till no lumps remain. Add 11/2 cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine.
3
Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (1/4 cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet.
4
Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas.
5
Pour mixture into loaf pan, patting down to make an even top.
6
Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.
712
kcal
Calories
38
g
Fat
83
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups cubed stale bread (about 1 lb), 1 cup chocolate chips, 3 ripe bananas, sliced 1/2 thick, 2 - 2 1/4 2 -2 1/4 cups almond milk or 2 -2 1/4 cups soymilk, and more.
Yes, Banana Chocolate Chip Bread Pudding (Vegan) 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.
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