Gluten Free Chunky Monkey Banana Bread Pudding

When I first decided to make Gluten Free Chunky Monkey Banana Bread Pudding, it was a rainy afternoon, and the craving for something warm and comforting hit me. I rummaged through my pantry and found some overly ripe bananas and a can of creamy coconut milk. My mind raced with the possibilities! This could be the perfect way to utilize those bananas, transforming them into an indulgent bread pudding that feels like a hug in dessert form. As I whisked the custard and prepared the bread, memories of family gatherings and cozy evenings flooded back. This pudding, rich with walnuts and decadent chocolate, isn’t just a treat; it’s a reminder of all the warmth and love shared around the table.

Ingredients for Gluten Free Chunky Monkey Banana Bread Pudding

The ingredients for Gluten Free Chunky Monkey Banana Bread Pudding are simple yet effective. Each component plays a critical role in creating that perfect sweet, creamy, and comforting dessert. The star ingredients like the coconut milk and bananas work harmoniously together, while the walnuts add crunch and the dark chocolate elevates the flavor.

• One 14.5 ounce can full-fat coconut milk: This is the base of your custard, adding creaminess and richness to the pudding.
• 3 large eggs: They provide structure and help bind the pudding together.
• 2 tablespoons maple syrup: For that natural sweetness, this syrup enhances the flavors without being overpowering.
• 2 tablespoons coconut oil or ghee, melted, plus more for greasing: This adds richness and helps prevent sticking.
• 1 very ripe banana, roughly mashed: The key ingredient that brings the banana flavor front and center!
• 1 teaspoon vanilla extract: Adds warmth and depth to the overall taste.
• 1/4 teaspoon sea salt: A pinch of salt enhances all the sweet flavors.
• 1/2 loaf Little Northern Bakehouse wide loaf bread, about 6 slices: This is the backbone of the dish, soaking up all the delicious custard.
• 1/4 cup walnuts or pecans, chopped: For that wonderful crunch.
• 1/4 cup dark chocolate chunks: Chocolate makes everything better, especially in sweet dishes like this.

The Process for Making Gluten Free Chunky Monkey Banana Bread Pudding

Making Gluten Free Chunky Monkey Banana Bread Pudding is a delightful process that fills your home with delicious aromas. Each step brings you closer to creating something special. Let’s dive into the process!

1. Start by making the custard. In a large bowl, whisk together the coconut milk, eggs, maple syrup, coconut oil or ghee, mashed banana, vanilla, and sea salt until smooth. You want a nice, creamy texture that looks inviting.
2. Next, grease a 9×13 casserole dish with a little more coconut oil or ghee. This step is crucial to prevent sticking, ensuring your masterpiece comes out beautifully.
3. Now, roughly tear the Little Northern Bakehouse Wide Loaf Bread into 2-inch pieces. Aim for about 4 cups of bread. This allows for a good soak in the custard, making it soft and delicious.
4. Arrange the torn bread pieces in the casserole dish in an even layer. It doesn’t have to be perfect, just ensure it’s spread out nicely.
5. Sprinkle the walnuts or pecans and chocolate chunks over the bread. Feel free to use as much or as little as you like; these add that delightful crunch and sweetness!
6. Pour the custard mixture over the bread, using your hands or a spatula to press down on any rogue pieces, making sure they are all submerged in the custard. It’s important to let the bread soak up all that deliciousness.
7. Allow the bread to rest at room temperature for at least an hour so it can fully absorb the custard. If you prefer, you can also cover and refrigerate it overnight, which only enhances the flavors.
8. When you’re ready to bake, preheat your oven to 400 degrees F. The anticipation will make your kitchen smell incredible!
9. Transfer the casserole dish to the middle of the oven and bake for about 40 minutes. You’ll know it’s ready when it’s puffed and lightly browned on top, with a lovely golden hue.
10. Once baked, remove the banana bread pudding from the oven and allow it to rest in the pan for at least 10 minutes before cutting into it. This resting time helps it set up beautifully.
11. Serve warm, topped with vegan vanilla ice cream or crème fraiche if desired. This adds a lovely contrast to the warm pudding.

Pro Tips and Tweaks

Here are some pro tips to elevate your Gluten Free Chunky Monkey Banana Bread Pudding experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze the pudding before baking! Just wrap it tightly in plastic wrap and foil. When ready to eat, bake it from frozen, adding a few extra minutes to the cooking time.
• Pairing: This pudding pairs wonderfully with a side of fresh fruit or a scoop of yogurt for breakfast!
• Variations: Try adding spices like cinnamon or nutmeg to the custard for a warm twist.
• Serving Size: This recipe serves four generously but can easily be doubled for a crowd.

Pairing Suggestions for Gluten Free Chunky Monkey Banana Bread Pudding

When you’re ready to serve your Gluten Free Chunky Monkey Banana Bread Pudding, consider these delightful pairing suggestions:

• Breakfast or Brunch: Serve this pudding warm with a side of fresh fruit, like sliced strawberries or blueberries, for a refreshing twist.
• Sweet Treats: Pair with a dollop of whipped coconut cream or a scoop of your favorite dairy-free ice cream.
• Cozy Evenings: This pudding is perfect for dessert after a comforting soup or salad, rounding out a satisfying meal.
• Seasonal Occasions: Great for family gatherings or holidays, this dish brings a smile to the table. Top with festive sprinkles or seasonal fruit for a special touch.
• Storing Leftovers: Any leftover pudding can be stored in an airtight container, making it a perfect easy breakfast or snack!

FAQ

Conclusion

The Gluten Free Chunky Monkey Banana Bread Pudding isn’t just a dessert; it’s a delightful experience that brings warmth and comfort. With its rich flavors and simple ingredients, it’s perfect for any occasion. I encourage you to try making it and enjoy the smiles it brings to your table!

Gluten Free Chunky Monkey Banana Bread Pudding

Craving something warm and sweet? This Gluten Free Chunky Monkey Banana Bread Pudding combines rich coconut milk, ripe bananas, and decadent chocolate to create an indulgent dessert that everyone will love. Perfect for any occasion, make it tonight and enjoy every comforting bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 300 kcal

Equipment

• Frying Pan
• Chef's Knife
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 1 can full-fat coconut milk
• 3 large eggs
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil or ghee melted, plus more for greasing
• 1 very ripe banana roughly mashed
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 loaf Little Northern Bakehouse wide loaf bread about 6 slices
• 1/4 cup walnuts or pecans chopped
• 1/4 cup dark chocolate chunks

Instructions

 

• Make the custard: in a large bowl, whisk together the coconut milk, eggs, maple syrup, coconut oil or ghee, mashed banana, vanilla, and sea salt until smooth.
• Grease a 9×13 casserole dish with coconut oil or ghee. This step is crucial to prevent sticking, ensuring your masterpiece comes out beautifully.
• Now, roughly tear the Little Northern Bakehouse Wide Loaf Bread into 2-inch pieces, aiming for about 4 cups of bread. This allows for a good soak in the custard, making it soft and delicious.
• Arrange the torn bread pieces in the casserole dish in an even layer. It doesn’t have to be perfect, just ensure it’s spread out nicely.
• Sprinkle the walnuts or pecans and chocolate chunks over the bread. Feel free to use as much or as little as you like; these add that delightful crunch and sweetness!
• Pour the custard mixture over the bread, using your hands or a spatula to press down on any rogue pieces, making sure they are all submerged in the custard.
• Allow the bread to rest at room temperature for at least an hour so it can fully absorb the custard. If you prefer, you can also cover and refrigerate it overnight, which enhances the flavors.
• When you’re ready to bake, preheat your oven to 400 degrees F. The anticipation will make your kitchen smell incredible!
• Transfer the casserole dish to the middle of the oven and bake for about 40 minutes. You’ll know it’s ready when it’s puffed and lightly browned on top, with a lovely golden hue.
• Once baked, remove the banana bread pudding from the oven and allow it to rest in the pan for at least 10 minutes before cutting into it. This resting time helps it set up beautifully.
• Serve warm, topped with vegan vanilla ice cream or crème fraiche if desired. This adds a lovely contrast to the warm pudding.

Notes

Here are some pro tips to elevate your Gluten Free Chunky Monkey Banana Bread Pudding experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze the pudding before baking! Just wrap it tightly in plastic wrap and foil. When ready to eat, bake it from frozen, adding a few extra minutes to the cooking time.
• Pairing: This pudding pairs wonderfully with a side of fresh fruit or a scoop of yogurt for breakfast!
• Variations: Try adding spices like cinnamon or nutmeg to the custard for a warm twist.
• Serving Size: This recipe serves four generously but can easily be doubled for a crowd.

Keyword Banana Bread Pudding, Comfort Food, Easy Pudding Recipe, Gluten Free Dessert