I have a problem with baking and making sweets, especially when I am bored. Or restless. Or see a recipe that i really, really like. In this case, the recipe that caught my eye was Chocolate Chip Banana Bread Pudding, made by Chocolate Covered Katie. She makes some pretty delicious recipes with lots of alternate ingredients for vegetarians and people with various diet restrictions. You should check her out. And make a lot of her recipes, because they are pretty amazing.
Anyways – I made her recipe, which was adapted from the Eat Clean Diet Vegetarian Cookbook. So this recipe is a small adaption of an adapted recipe. I am so original. But hungry, especially for something that resembles french toast. Adapted, adapted recipe is below!
Banana Bread Pudding Drizzled with Chocolate
- 2.5 cups of almond or coconut milk
- 3 tbsp arrowroot flour
- 1/3 cup of honey or maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1 tbsp vanilla extract
- 1/4 tsp nutmeg
- 7-9 slices of paleo or gluten-free bread, cut up or torn into little pieces
- 2 extra-ripe bananas, peeled and sliced
- 2 eggs (optional)*
- 1/2 dark chocolate bar or handful of enjoy life chocolate chips/chocolate chips of choice
Preheat oven to 350 Fahrenheit. Throw all ingredients except for 1 banana, chocolate and bread into a blender. Grease an 11×9 glass pan with ghee/butter/coconut oil. Place the torn-up pieces of bread in the pan and pour the blended ingredients on top. Cut the remaining banana into slices and place on top. Chop the chocolate bar up/take chocolate chips and scatter over top of recipe. Let the ingredients sit out for about 15 minutes so that the bread absorbs the liquid. Place in oven, uncovered, about 30 – 45 minutes. Let cool a little bit and drizzle with some extra honey or maple syrup. *Please note eggs are optional and not necessarily needed to make the recipe. I only used a few eggs to add a little protein to the recipe/bind the ingredients together a little better.