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!
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.