PALEO BANANA BREAD PUDDING
Bread pudding is my mother's favorite dessert, and it is about the only dessert she will actually eat. So I decided to make her a paleo version using paleo banana bread muffins instead of bread. My picky toddler liked it even more than my mom did, and getting my little monkey to eat any food is usually quite the battle, so I decided this recipe was a keeper!
When I made bread pudding before going paleo I would make a rum sauce to go with it. This time I left the rum out (sigh) and made it a vanilla sauce instead. The vanilla sauce is entirely optional, but it makes a nice drizzle over the bread pudding. I poured on quite a bit because I am a big fan of vanilla sauce...and pretty much anything vanilla. I hope you enjoy this treat as much as we did!
When I made bread pudding before going paleo I would make a rum sauce to go with it. This time I left the rum out (sigh) and made it a vanilla sauce instead. The vanilla sauce is entirely optional, but it makes a nice drizzle over the bread pudding. I poured on quite a bit because I am a big fan of vanilla sauce...and pretty much anything vanilla. I hope you enjoy this treat as much as we did!
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Paleo Banana Bread Pudding with Vanilla SaucePrep time: 25 mins Cook time: 75 mins
Inactive: 20 mins Servings: 9 |
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Ingredients:
FOR THE BANANA BREAD MUFFINS:
- 1/2 cup almond flour (I use Honeyville brand)
- 1/4 cup coconut flour
- 1 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. sea salt
- 3 large, ripe bananas (or 4 smaller ripe bananas)
- 4 eggs, room temperature
- 2 tsp. vanilla extract
- 1 Tbsp. raw honey, melted (optional)
- 6 Tbsp. coconut oil, melted
FOR THE PUDDING:
- 1 apple, peeled and diced small
- 1/2 cup raisins
- 1 can full fat coconut milk (13 oz)
- 3 large eggs, whisked
- 1 1/2 tsp. vanilla extract
- 1 tsp. cinnamon
- Dash sea salt- 1/4 cup raw honey, melted
- 2 Tbsp. coconut oil, melted (plus more for greasing the baking pan)
VANILLA SAUCE (OPTIONAL):
- 2 Tbsp. coconut oil
- 1/2 cup raw honey
- 1 cup coconut milk or unsweetened almond milk
- 1 Tbsp. vanilla extract
- Dash cinnamon
- Dash sea salt
Equipment:
- Medium sized mixing bowl
- Kitchen fork
- Blender
- Food processor
- Muffin tin
- Muffin liners
- Oven mitts
- 8x8 glass baking pan, greased with coconut oil
- Medium sized mixing bowl
- Whisk
- Mixing spoon
- Small saucepan
Directions:
TO MAKE THE BANANA BREAD MUFFINS:
1. Preheat oven to 350F.
2. Combine the flours, cinnamon, nutmeg, and sea salt in a medium sized mixing bowl. Stir with a fork to combine and to break apart any chunks. Set aside.
3. Place the bananas, eggs and vanilla extract in a blender and blend until combined. Add in the coconut oil and honey and blend well until smooth. Add the flour mixture and blend to combine.
4. Pour the mixture into the lined muffin tins. You should have enough for 12 muffins. Place the muffins in the oven and bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean.
6. Place the muffins aside to cool for about 15 minutes or longer.
TO MAKE THE BREAD PUDDING
1. Preheat the oven to 375F.
2. Chop the banana muffins into chunks (I made about 9 chunks per muffin). Place in a greased 8x8 baking pan and sprinkle the apple and raisins over the banana bread.
3. In a medium sized mixing bowl, combine the coconut milk, eggs, vanilla extract, cinnamon and sea salt and whisk until well combined. Slowly add in the melted honey and coconut oil while whisking to combine. Pour over the banana bread and toss gently with a spoon to coat.
4. Place in the oven and bake for 30 minutes. Cover the top with aluminum foil and bake for an additional 15-20 minutes or until no liquid comes to the top when the center is gently pressed. Set aside to cool for about 10 minutes before serving.
TO MAKE THE VANILLA SAUCE (OPTIONAL):
1. Combine all of the ingredients in a small saucepan over medium heat and stir to combine. Continue to stir frequently until the sauce is thick, about 10 minutes.
2. Drizzle over the bread pudding and serve.
FOR THE BANANA BREAD MUFFINS:
- 1/2 cup almond flour (I use Honeyville brand)
- 1/4 cup coconut flour
- 1 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. sea salt
- 3 large, ripe bananas (or 4 smaller ripe bananas)
- 4 eggs, room temperature
- 2 tsp. vanilla extract
- 1 Tbsp. raw honey, melted (optional)
- 6 Tbsp. coconut oil, melted
FOR THE PUDDING:
- 1 apple, peeled and diced small
- 1/2 cup raisins
- 1 can full fat coconut milk (13 oz)
- 3 large eggs, whisked
- 1 1/2 tsp. vanilla extract
- 1 tsp. cinnamon
- Dash sea salt- 1/4 cup raw honey, melted
- 2 Tbsp. coconut oil, melted (plus more for greasing the baking pan)
VANILLA SAUCE (OPTIONAL):
- 2 Tbsp. coconut oil
- 1/2 cup raw honey
- 1 cup coconut milk or unsweetened almond milk
- 1 Tbsp. vanilla extract
- Dash cinnamon
- Dash sea salt
Equipment:
- Medium sized mixing bowl
- Kitchen fork
- Blender
- Food processor
- Muffin tin
- Muffin liners
- Oven mitts
- 8x8 glass baking pan, greased with coconut oil
- Medium sized mixing bowl
- Whisk
- Mixing spoon
- Small saucepan
Directions:
TO MAKE THE BANANA BREAD MUFFINS:
1. Preheat oven to 350F.
2. Combine the flours, cinnamon, nutmeg, and sea salt in a medium sized mixing bowl. Stir with a fork to combine and to break apart any chunks. Set aside.
3. Place the bananas, eggs and vanilla extract in a blender and blend until combined. Add in the coconut oil and honey and blend well until smooth. Add the flour mixture and blend to combine.
4. Pour the mixture into the lined muffin tins. You should have enough for 12 muffins. Place the muffins in the oven and bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean.
6. Place the muffins aside to cool for about 15 minutes or longer.
TO MAKE THE BREAD PUDDING
1. Preheat the oven to 375F.
2. Chop the banana muffins into chunks (I made about 9 chunks per muffin). Place in a greased 8x8 baking pan and sprinkle the apple and raisins over the banana bread.
3. In a medium sized mixing bowl, combine the coconut milk, eggs, vanilla extract, cinnamon and sea salt and whisk until well combined. Slowly add in the melted honey and coconut oil while whisking to combine. Pour over the banana bread and toss gently with a spoon to coat.
4. Place in the oven and bake for 30 minutes. Cover the top with aluminum foil and bake for an additional 15-20 minutes or until no liquid comes to the top when the center is gently pressed. Set aside to cool for about 10 minutes before serving.
TO MAKE THE VANILLA SAUCE (OPTIONAL):
1. Combine all of the ingredients in a small saucepan over medium heat and stir to combine. Continue to stir frequently until the sauce is thick, about 10 minutes.
2. Drizzle over the bread pudding and serve.
