Banana Bread Pudding (Gluten-Free & Sugar-Free)

13 Sep

Ingredients: Ground pressed raw almond pulp (leftover from when you made Almond Milk), bananas, applesauce, butter, honey, oats, walnuts, eggs, coconut milk, vanilla, dates, salt, baking soda, baking powder, and cinnamon.

Heat your oven to 375 degrees.

In a food processor, puree one frozen banana and one fresh banana, ¾ cup unsweetened applesauce, two eggs, one can coconut milk, one teaspoon vanilla, half cup honey, and half cup softened butter. Pour this mixture into a large mixing bowl.

Then, again using the food processor, chop twelve dried dates and ⅔ cup walnuts. Pour this into another mixing bowl and stir in two pinches of salt, one teaspoon ground cinnamon, one teaspoon baking soda, half teaspoon baking powder, and three cups raw pressed almond pulp until well combined.

Next, combine the liquid mixture with the dry mixture into one bowl and stir until it is smooth. It should look similar to cake batter.

Lastly, pour it into a greased nine by thirteen cake pan and bake on the middle rack in your oven for 35 minutes on 375 degrees and then another twenty minutes, turning the oven down to 325 degrees. Let it cool completely before cutting into it and dishing up.

This dessert makes the kitchen smell heavenly! It’s delicious served at room temperature or slightly warm. You can put ice cream on top or a dollop of yogurt. Store it in your refrigerator and then try a piece cold. It’s good that way too!

Experiment: Try adding raisins, carob chips, or chocolate chips.


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