Transform banana bread into a next-level holiday dessert. This tropical take on bread pudding brings warm Caribbean breezes to chilly winter kitchens. Raisins and dark chocolate chips all feel perfectly at home here, too.
Baking tip: Measuring accurately
In baking (aka kitchen chemistry), measuring ingredients accurately is essential for a flawless outcome. Level measures of dry goods with the back of a knife, and use a liquid measuring cup for all liquids.
Employ your favourite store-bought whole wheat or gluten-free banana bread for last-minute guests.
Banana Bread Pudding with Rum and Coconut
Ingredients
- 3 medium very ripe bananas, mashed
- 2 large organic eggs
- 1/3 cup (80 mL) coconut sugar
- 2/3 cup (160 mL) unsweetened plain soy milk
- 1/2 cup (125 mL) coconut oil, melted
- 1 3/4 cups (435 mL) light spelt flour or gluten-free all-purpose flour
- 2 tsp (10 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) salt
- 1 - 14 oz (398 mL) can coconut milk (light or full-fat)
- 1 tsp (5 mL) dark rum or 1/2 tsp (2 mL) rum extract
- 1 Tbsp (15 mL) demerara sugar or coconut sugar
- Flaked toasted, unsweetened coconut and sliced banana to garnish
Nutrition
Per serving:
- calories377
- protein7g
- fat22g
- saturated fat18g
- trans fat0g
- carbohydrates44g
- sugars16g
- fibre4g
- sodium307mg
Directions
01
For banana bread, preheat oven to 350 F (180 C). Line standard loaf pan (9 x 5 x 3 in/23 x 13 x 6 cm) with parchment paper, leaving overhang for removal.
02
In large bowl, whisk together mashed bananas, eggs, and sugar followed by milk and coconut oil. Using fine-mesh sieve, sift in flour, baking powder, baking soda, nutmeg, and salt. Mix until just combined and smooth into prepared loaf pan. Bake for 45 to 50 minutes, until toothpick or skewer inserted in centre comes out mostly clean (do not overbake). Cool for 1 hour in pan, loosen edges, remove from pan, and cool completely on wire rack. Cut into large (1 in/2.5 cm) cubes.
03
For pudding, preheat oven to 350 F (180 C). In large mixing bowl, whisk coconut milk and rum until combined. Add cubed banana bread and gently fold in until bread is coated with milk mixture. Transfer to 8 x 8 in (20 x 20 cm) glass or ceramic baking dish and sprinkle evenly with demerara or coconut sugar. Bake for 20 to 25 minutes, until dry on top and cooked through (test with knife in centre; bread should be hot but still moist). Serve warm garnished with a little flaked coconut and sliced banana.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
