Vegan Banana Bread Pudding

Think you could live off bananas, eggs and bread? When transformed into a cream-oozing pudding, you’ll love trying to make do like a monkey. In this banana bread pudding recipe, you’ll swap the eggs for flax. Yet you still end up with a melt-in-your-mouth dessert that’s suitable for strict vegans, the most skeptical gluten-free foodies and really anyone with a spoon and a sweet tooth (including a monkey).

Vegan Banana Bread

(This bread could be made as an everyday loaf, sliced and topped with jam or almond butter.)

2 cups gluten-free oats
6 Tbsp. ground flax
½ cup water
8 oz. unsweetened applesauce
1 tsp. vanilla extract
1 tsp. cinnamon
1 ripe banana
1 Tbsp. coconut oil, melted

Directions

1. In a food processor, add all ingredients except coconut oil and blend until creamy and completely combined.
2. Pour into greased loaf pan and bake at 400°F for 20 minutes.
3. Let cool slightly. Cut loaf into cubes and spread onto greased 7” x 11” baking dish.
4. Pour coconut oil evenly over bread.

Cream “Pudding”

1 can coconut milk
2 Tbsp. vanilla almond butter
1/3 cup coconut sugar

1. In a small pot over medium-high, heat milk and almond butter. Stir frequently and let mixture come to a boil. Once boiling and frothy, remove from heat. Stir and set aside to cool just a minute or two.
2. Add sugar and stir until combined. The coconut sugar will create a nice caramel color.
3. Pour cream “pudding” over bread cubes. Cover with foil and refrigerate for a few hours (or overnight).

Banana Mash Topping

2 ripe bananas
1 Tbsp. lemon juice
1 tsp. cinnamon

Put it all together

1. In a small bowl, mash bananas until mushy and cream consistency.
2. Add lemon juice and cinnamon and stir to combine.
3. Spread banana mash on top of bread pudding.
4. Cover again with foil and bake at 325°F for 30 minutes.
5. Let cool slightly and top with ¼ cup vegan mini chocolate chips.
6. Serve with vegan whipped cream and a sprinkle of cinnamon. Enjoy!