Banana Bread Pudding?
If Banana Bread and Bread Pudding had a love child, this recipe for Banana Bread Pudding would be the result! Leftover banana bread combined with a coconut milk and egg filling makes a delicious dessert. And since it’s Summer, I decided to go all out and top it with diced fresh peaches. This is a bread pudding that turns out delightfully light and tender, with an almost melt in the mouth texture. Drizzled with honey and served with whipped coconut cream, this banana bread pudding is an all around winner here!
You know what really makes this recipe? Slim Palate’s Banana Bread. Fact. If you’re not a regular visitor and reader over at Slim Palate, go head over there now. I’ll wait for you to come back. I might be here waiting for hours, but that’s cool. Joshua’s site is full of delicious – and some downright amazing – recipes that are grain free, it’s also beautifully photographed throughout. Here, take some napkins before you go. You’ll need them. You see what I mean? It’s gorgeous over there! Not only is Joshua supremely talented when it comes to creating mouthwatering dishes and producing the kind of photographs that pretty much make you want to shove your face through your computer screen, he has a fabulously inspiring story to tell about how he took control of his own health, too. You can read about that here in his guest post for Paleo Parents. And he’s 17 years old. So I’m pretty sure he’s composed of 99% awesome.
So let me tell you a little about the greatness of Joshua’s Banana Bread recipe. Mr Meatified is borderline obsessed with it. To the point that after demolishing the first loaf, he actually asked me to make it again without chocolate or cacao nibs in it. Because it’s so good it can stand on its own as plain banana bread and still be amazing. That’s the first time Mr Meatified has asked me to leave chocolate out of a recipe EVER. It’s so perfect that it was only by accident that I made a loaf and it survived for long enough that I decided to make it into banana bread pudding.
Freshly baked, the banana bread is delightfully moist and fluffy. It doesn’t taste like it’s gluten free, yet alone entirely grain free. It has a gorgeous soft crumb and slices easily and evenly, too. It’s a dream of a banana bread, to be honest. But, like I said, I inadvertently baked a loaf of this when I had guests over and promptly forgot to serve it. Because I’m a great hostess. Seriously. I am. I hostessed really well up until the point where I just.. forgot to actually share the banana bread. Maybe I sabotaged my own soiree on purpose? I cooled the loaf, wrapped it up in a towel and then forgot about it for a few days. I can’t believe I did that. Me, forget about food. Whoops. I like to think it happened just so that I could create this banana bread pudding. Totally worth the wait!
A note on baking times
Depending on your elevation, oven temperature and the relative dryness of the leftover banana bread you use, the cooking times on this will vary. If your banana bread is just-baked, then it will take much longer to cook because it will absorb less of the egg-mixture than if it were older / drier. In some cases this means that the banana bread pudding will cook and set fully in 45 minutes. If after that long the banana bread pudding hasn’t set, just cover it loosely with some foil and continue to cook it until done. That may take up to an additional 30 minutes. You will know when it is set when there is no visible “jiggle” in the pan and when you can press down gently on the banana bread pudding and not have liquid well up. If you do make this recipe, please do tell me how long the total baking time was so that I can amend the recipe if needed!
- Coconut oil to grease pan
- 5 cups leftover banana bread, cubed (I use & recommend Slim Palate's recipe, omitting the cacao nibs)
- 2 cups diced peaches
- 1 can of coconut milk
- 4 large eggs
- ¼ cup raw honey
- 2 tbl coconut oil
- 1 tsp vanilla extract
- 1.5 tsp ground cinnamon
- Optional, to serve: extra honey and whipped coconut cream
- Grease and line a 12 inch round pie dish or 9 x 9 square pan with parchment paper. Preheat the oven to 350F.
- Fill the pan with cubed banana bread and top with the diced peaches.
- In a large bowl, whisk together the coconut milk, eggs, honey, vanilla extract, coconut oil and cinnamon.
- Pour the combined filling over the bread and peaches.
- Bake for 40 - 45 minutes. If the filling is still not set after this time, cover loosely with foil and cook until there is no "jiggle" to the filling or liquid welling up when it is pressed on. This may take 5 - 30 minutes, depending on your elevation.
- Optional: serve drizzled with extra honey and whipped coconut cream
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