Chocolate Chip Banana Bread Pudding (gf + vegan)
People always ask me how I make my recipes, so I’m going to fill you in on the (not so secret) secret. Usually when I make a totally new recipe, I’m just shooting in the dark and hoping it comes out how I imagine. I throw some ingredients in and give it a go. Sometimes it comes out perfectly on the first try and sometimes it’s a disaster. This recipe was somewhere in between.When I put this recipe together, I was actually trying to make a vegan banana bread. It didn’t work at all and I almost deemed it a complete fail. Next thing I knew, my brother walked into the kitchen, tasted my “banana bread” and said it was the best banana bread pudding he ever had. I was so caught up in the idea of banana bread that I didn’t even think about the fact that what I made still tasted delish, even though it didn’t have the texture or feel of bread!
So here it is – my accidental chocolate chip banana bread pudding that is vegan, flourless, gluten-free, and refined sugar-free. The best kitchen mistake ever, if you ask me. It’s super moist and buttery and gooey. You won’t be able to stop eating it!
Ingredients:
2 cups almond flour
½ cup coconut sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
3 ripe bananas
⅓ cup + 2 tbsp coconut oil, melted
½ cup almond milk
1 tsp vanilla extract
½ cup chocolate chips
Steps:
Preheat the oven to 350⁰F. Grease a loaf pan with coconut oil.
In a medium mixing bowl, whisk together the dry ingredients (almond flour, coconut sugar, baking soda, baking powder, and salt). Set aside.
In a large mixing bowl, mash the bananas and whisk in the remaining wet ingredients (flax eggs, coconut oil, almond milk, vanilla extract).
Pour the dry ingredient mixture into the wet ingredients and whisk until combined. Fold in the chocolate chips.
Pour the batter into the loaf pan and bake for 1 hour and 10 minutes. Once done, take it out and let cool slightly. Scoop into bowls and serve with (non-dairy) vanilla ice cream.
