Banana Bread Pudding

 

Cinnamon, nutmeg, bananas, multigrain bread baked in a delicious custard – this is a healthy baked dessert your whole family will love.

It is no secret that bananas and cinnamon go together.  In fact, we have a little heart cinnamon shaker that the kids have been using since they were toddlers to sprinkle cinnamon over their bananas.  We eat a lot of bananas in our house for quick pre practice fueling or when en route from school to a game. With the chilly Michigan winter upon us, baked desserts sound so inviting and cozy.  Put it all together and we have Banana bread pudding with lots of cinnamon inside!  I used a hearty, multigrain demi baguette that I had let go stale for the bread called for in this recipe.  I suggest using stale bread as it soaks up the custard just perfectly without bringing the bread to mush.  Be sure to keep the crust on!

 

Why Healthy

  • Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function.
  • Using unsweetened coconut milk, egg whites and yogurt we create a moist custard without extra fat as in traditional bread puddings.
  • A hearty multigrain bread adds fiber.

 

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Banan Bread Pudding

Cinnamon, nutmeg, bananas, multigrain bread baked in a delicious custard – this is a healthy baked dessert your whole family will love.

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 50 mins

Ingredients:

1 Large Egg
2 Large Egg Whites
1 Cup SugarFree or Unsweetened Coconut Milk
1/4 Cup Brown Sugar
1 Cup Banana Flavored Nonfat or Lowfat Flavored Yogurt
1 Teaspoon Vanilla Extract
1 Teaspoon Nutmeg
1 Tabelspoon Cinnamon
3 Cups Multigrain Bread, Cut Into ½ Inch Cubes
2 Large Bananas, Sliced Into Coins
1/4 Cup Raisins
2 Tablespoons Turbinado Brown Sugar For Sprinkling

Directions:

In a large bowl mix the egg, egg whites, coconut milk, brown sugar, yogurt, vanilla, cinnamon and nutmeg.
Add the bread cubes and let stand for 15 minutes to allow the bread to soak in the custard.
Preheat the oven to 325 degrees F. and coat an 8 or 9 inch baking dish with cooking spray.
Add the sliced banana coins and raisins to the custard and toss to mix in, then pour into prepared baking dish.
Sprinkle the top with turbinado sugar and bake for 50 minutes or until pudding has set and lightly golden, and serve warm.

 

3 Responses to “Strawberry Banana Muffins”

  1. Shannon — February 7, 2012 @ 2:19 am

    I made these as a healthy snack for my daughter’s 3rd grade class, and they were a huge hit! The teacher asked for seconds! The bananas and strawberries kept them moist and the cinnamon added just the right amount of yum!

    [Reply]

    recipe Reply:

    Glad you liked them!

    [Reply]

  2. Angela — March 13, 2012 @ 9:59 pm

    Just made this as mini muffins, halved the recipe too. They were very good!! A little bit of crunch on the outside (especially with the strawberry on top) but perfect on the inside; not too moist or too dense. Surprisingly, my oven took 16-17 minutes to cook the minis all the way through.

    Thanks for the recipe! Perfect way to use my on0sale strawberries and bananas!

    [Reply]

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