Nutritional Value per ½ cup serving:

Calories: 112
Calories from Fat: 33
Total Fat: 4 g
Saturated Fat: 2 g
Total Carbs: 20 g
Fiber: 2 g
Protein: 3 g
Sodium: 47 mg
Cholesterol: 0 mg

Ooey Gooey Banana Chocolate Chip Bread Pudding

Details

This recipe from The Eat-Clean Diet® Vegetarian Cookbook is a hit with kids and adults alike! Loaded with bananas and dripping with chocolate, this bread pudding is anything but boring!

Ingredients

• Unrefined virgin coconut oil, for coating dish
• 2½ cups / 600 ml plain unsweetened soy, rice, almond, coconut or other milk substitute
• 3 Tbsp / 45 ml arrowroot starch
• 2 Tbsp / 30 ml Sucanat or other unrefined sugar
• 2 Tbsp / 30 ml brown-rice syrup or yacon syrup
• 1 tsp / 5 ml pure vanilla extract
• ¼ tsp / 1.25 ml ground cinnamon
• 1/8 tsp / 0.625 ml ground nutmeg
• Pinch sea salt
• 5 cups / 1.2 L day-old whole grain bread, torn into 1- to 2-inch pieces, lightly packed
• 2 ripe bananas, peeled and sliced into ½-inch rounds
• ½ cup / 120 ml vegan semisweet chocolate chips

Preparation

1. Preheat the oven to 350°F (177°C). Coat inside of a 1.5- to 2-quart ceramic dish with coconut oil.
2. In a large bowl, add all ingredients except bread, bananas and chocolate chips. Whisk together thoroughly until no lumps remain. Add bread, bananas and chocolate chips and stir to combine, mashing up bananas a little and allowing bread to absorb most of the liquid. Scrape into greased dish and press down to smooth top. Let sit for 10 minutes so bread can absorb liquid. Bake uncovered until lightly browned and firm to the touch, about 30 minutes. Remove and let cool slightly before serving. Best served warm so it’s “ooey gooey.”