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Banana bread pudding
2022-01-31
https://www.metro.ca/userfiles/image/recipes/pouding-pain-bananes-11838.JPG
PT45M
PT30M
PT1H15M
Preheat oven to 375 F.Cut bread into small cubes (about 1”) and place in a medium-sized bowl. Slice one half of the ripe banana into small pieces and add to the bowl along with the walnuts and ground flex seeds. Set aside.Place the almond milk, silken tofu and vanilla extract, cinnamon, sweetener and remaining half of the ripe banana in a blender and blend on low speed for a few seconds.Stop when ingredients are mixed together, and tofu is smooth. (Be careful not to overmix – you don’t want the liquid to be too thin).Pour mixture from the blender into a bowl.Mix together well so that the bread is completely coated with the liquid.Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray.Bake on the middle rack in the oven for 30 minutes. Remove and let cool for a few minutes before serving.Source : Metro
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2 slices whole grain bread or sprouted grain
1 ripe banana, cut in half
1 tablespoon (15 ml) choped walnuts
1 tablespoon (15 ml) ground flax seeds
1/2 cup (125 ml) Silk Unsweetened Almond Fortified Beverage
1/2 cup (125 ml) silken tofu
1/2 teaspoon (2,5 ml) vanilla extract
1/2 teaspoon (2,5 ml) cinnamon
3/4 teaspoon (3,75 ml) (2 pouches) stevia extract (or sweetener of choice, or 2 tablespoons agave nectar)
Banana bread pudding
2
Main course
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
2 slices
whole grain bread or sprouted grain
-
1
ripe banana, cut in half
-
1 tablespoon
(15 ml)choped walnuts
-
1 tablespoon
(15 ml)ground flax seeds
-
1/2 cup
(125 ml)Silk Unsweetened Almond Fortified Beverage
-
1/2 cup
(125 ml)silken tofu
-
1/2 teaspoon
(2,5 ml)vanilla extract
-
1/2 teaspoon
(2,5 ml)cinnamon
-
3/4 teaspoon
(3,75 ml)(2 pouches) stevia extract (or sweetener of choice, or 2 tablespoons agave nectar)
Preparation
Preheat oven to 375 F.
Cut bread into small cubes (about 1”) and place in a medium-sized bowl. Slice one half of the ripe banana into small pieces and add to the bowl along with the walnuts and ground flex seeds. Set aside.
Place the almond milk, silken tofu and vanilla extract, cinnamon, sweetener and remaining half of the ripe banana in a blender and blend on low speed for a few seconds.
Stop when ingredients are mixed together, and tofu is smooth. (Be careful not to overmix – you don’t want the liquid to be too thin).
Pour mixture from the blender into a bowl.
Mix together well so that the bread is completely coated with the liquid.
Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray.
Bake on the middle rack in the oven for 30 minutes. Remove and let cool for a few minutes before serving.
Source : Metro
Source :
Metro
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