Banana Bread Pudding Drizzled with Chocolate

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

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

Instructions:

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.

Banana Bread Pre Oven    Banan Bread Final

Banana Bread Pudding    Banana Bread Pudding

Banana Bread Pudding

Paleo Pineapple Whip with Chia Seeds

Day 6 after surgery, and I am already getting stir crazy. I also had a lot of leftover pineapple that i needed to eat before it went bad, so i decided to create something instead of laying on my butt all day. (I stocked up on pineapple because I heard it was great for inflammation) I tried to be all fancy and download a plug-in recipe app thingie for my website, but I guess I am not tech-savvy enough to understand it. So… my recipe is below. Sorry it is not all fancy and easy to read, but it’s definitely worth making!

Pineapple Whip with Chia Seeds

Paleo Pineapple Whip with Chia Seeds

  • 2 cups of frozen pineapple (I had leftover fresh chunks that I froze)
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • 1 tablespoon of soaked chia seeds (soak in 1/3 cup of water overnight)
  • optional: stevia/honey to taste
  • optional: 1/3 cup canned coconut milk for a coconutty taste/creamier texture

Instructions:

  1. Throw all ingredients into a blender and blend until smooth.

Pineapple Whip    Pineapple Whip w Chia Seeds

Homemade Vanilla Bean Almond Milk

Good morning!

I have been wanting to make homemade almond milk for FOREVER! Unfortunately, I never invested in a nut milk bag, and I thought it would be too time consuming. Now that I have one…well, it does take a few days to make… but it’s pretty easy. But messy. Regardless, I would make this again. And again. Because it is delicious, and creamy, and vanilla-ey… and almost tastes like liquid ice cream. I think next time I am going to experiment with a few different flavors and sweeteners… maybe try a chocolate almond milk??

Homemade Vanilla Bean Almond Milk

VBIngredients

Pouring Almond milk into bag      NMB2

NMB3      LAM

VB1       FAM1

Ingredients:

  • 1 cup of almonds (I bought mine from the whole foods bulk section)
  • 2-4 cups water
  • 1/2 vanilla bean pod (or 1 tsp vanilla extract) – I bought my vanilla bean pods from whole foods
  • 1/2 tsp salt
  • optional: sweetener to taste (honey, date paste, stevia, maple syrup)

Directions:

  1. Soak almonds in water for 1-2 days
  2. After almonds have been soaking, drain and rinse
  3. add almonds to blender with 2-4 cups of water (2 cups =more creamier, 4 cups=thinner, but more yield)
  4. blend almonds & water for 2-3 minutes
  5. place nut bag over top a bowl and pour almond mixture into it
  6. squeeze. and SQUEEZE that bag until there is no more liquid in it. You should only have leftover almond pulp (which you can make almond meal/flour – see hot-to here)
  7. Pour liquid into a jar/container (I used a tall mason jar)
  8. split vanilla bean & scrape out insides – add to almond milk (or just add vanilla extract)
  9. add in sweetener, if you would like (I used stevia) – make sure to add a little bit at a time & taste test
  10. shake all ingredients up and enjoy! Lasts for about a week in the fridge.

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