Chocolate Banana Bread Pudding

Chocolate Banana Bread Pudding

I remember being introduced to Bread Pudding as a child and I LOVED it! I think it had a lot to do with the butter, cream, eggs, and sugar that were involved…creamy and sweet and sure to give me a heart attack! I decided that I needed to give that Bread Pudding a makeover to fit with my lifestyle! I decided to use Banana bread to add another dimension of delicious flavor without adding in a lot of fat and the result was absolutely ADDICTING! I love how the bread soaks up the flavorful milk mixture and softens it before baking. This pudding is moist and yummy with lots of banana-chocolate goodness! You’ll want to make this dessert for sure…like right now!

Chocolate Banana Bread Pudding 3

Chocolate Banana Bread Pudding 4

1 loaf Banana Quinoa Bread
1/2 cup mini chocolate chips (I use Enjoy Life brand)
1 1/2 cups vanilla almond milk (or coconut milk)
1 medium banana
1/4 cup maple syrup
1/4 cup coconut sugar
2 teaspoons arrowroot powder
1 teaspoon vanilla extract
1 1/2 teaspoons ceylon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Chocolate Sauce
1/4 cup coconut oil, melted*
1/4 cup cocoa
1/4 cup agave nectar

*If you don’t want to use oil, simply use some non-dairy milk instead.

Cut or tear the Banana bread into bite-sized pieces. If the bread seems too moist spread it out on a cookie sheet and toast it for a few minutes in the oven. Place it in a large bowl and add the chocolate chips. Put the non-dairy milk into a blender along with the banana, maple syrup, coconut sugar, arrowroot, vanilla, baking powder, and spices. Blend until smooth. Pour it over the Banana bread. Stir well to completely coat all of the Banana bread. Set aside to soak for a few minutes. Preheat the oven to 350 degrees F. Line a 9×9-inch baking dish with parchment paper. Pour the Banana bread pudding into the pan in an even layer. Bake for about 45 minutes or until the top is set and beginning to brown. Remove from the oven and allow to cool for a few minutes. While the pudding is cooling, make the sauce. Place the coconut oil and agave into a small bowl and whisk in the cocoa until nice and smooth. Cut the pudding into squares and serve warm drizzled with some chocolate sauce. Enjoy!

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