February 21, 2014

Gluten-Free: A Healthier Coconut Banana Cream Bread Pudding



Bread Pudding: a little ramekin full of a thick, dense,
moist, sweet, and delicious cake.
Paired with a tall glass of almond milk and you've got yourself
a pretty incredible treat.

And when it's gluten-free, lower in sugar, low-fat, and can be made vegan?!
Well, I'll just let the recipe speak for itself ;)


Recipe: A Healthier Coconut Banana Cream Bread Pudding
                                                                     By: Hannah Claudia                  
                                                                                                                                                                      
(serves 3)

3 mini pound cakes (if you want this recipe to be Vegan, then use any vegan pound cake)
1 banana, mashed
1/2 cup of unsweetened almond milk (or light coconut milk if you want)
3 tablespoons of unsweetened coconut flakes
1 teaspoon of vanilla extract

1. Chop up the pound cakes into small bite-sized chunks. Place them into 3 ramekins.
2. Mix all of the other ingredients into a pyrex container.
3. Pour the "custard" mixture over the ramekins. Use up all of the liquid!
Make sure every single piece of cake is soaked.
4. Refrigerate for 3-6 hours (or even overnight if possible).
5. Fill a glass dish 1/2 way full with water and place it into the oven while it's
preheating to 350*F. When the oven has preheated, place the ramekins into the
glass dish and bake for 20 minutes. 
6. (opt.) Turn off the oven and turn on the broiler and brown just the tops
of the bread pudding (I just wanted it to be ever so lightly golden, so I kept the 
ramekins on the middle rack and broiled them for 5 minutes)
7. Let them cool for around 10 minutes before eating ;)






Tip: easiest way to mash a banana is with a fork!
Make sure the banana is incredibly ripe;
the more brown spots it has, the sweeter it'll be and
the easier it is to mash it. Plus, we're not adding
any additional sugar (aside from the small amount in the
pound cakes), so it's important that the banana is super sweet ;) 



Unsweeted coconut flakes are tough to find, but I was finally
able to find some at my local ShopRite! Given the rarity of 
unsweetened coconut flakes, I expected them to cost a whole lot,
but I got a bag for around $2-3!
I used to dislike coconut flakes, but I've recently come to really enjoy 
the flavor of coconut! I still need to train myself to like coconut water;
it's so good for you but honestly I just can't handle the taste yet!



I baked these at night after letting them sit in the fridge during the day,
which explains the difference in the lighting of the photos :P 
Let me know if you know of any good, inexpensive lighting systems.


BEWARE: these are super addicting. Make sure you
have some family or friends around you to share or
else you will eat them all!!!


Please try out this recipe and let me know what you think!

xoxo, Hannah


2 comments:

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  2. What a delicious recipe. We love banana pudding. Yum oh yum. Pretty sure this bundt is a winner!

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