This banana bread pudding is the creamiest, sweetest and yummiest way to use up leftover bread. Seriously – bananas and peanut butter? How could that POSSIBLY go wrong?
There’s one thing you probably don’t know about me: I HATE to throw out food. Not sure why that is, it just seems like a terrible waste to me.
My urge to use up all the groceries before going all funky often leads to new and very much out-of-the-box recipes. It continues to surprise me how great some of them turn out! Did you see the tomato patties I made to use up leftover rice?
Relax, I’m not going to talk you into eating anything unhealthy or downright dangerous. Of course, if it has mold all over it then too bad, but throwing away hard bread? Na-ah!
Let’s soak it in some almond milk and make healthy bread pudding instead! Don’t forget to throw in some bananas and peanut butter to make it even more ah-mazing.
Clean eating comfort food that has bananas AND peanut butter in it? Yes please!
Bonus points: This banana bread pudding is extremely budget-friendly!
- 7 ounces (200g) whole-grain spelt bread, cubed (or whole grain bread of choice, use gluten-free if you like)
- ¾ cup (180ml) almond milk (or milk of choice)
- 1 tablespoon (20g) maple syrup (or another sweetener)
- 1 teaspoon (3g) ground flax (I like to freshly grind it in a coffee grinder)
- 2 bananas, cut up into thick slices
- 2 tablespoons (32g) natural peanut butter
- ¼ teaspoon cardamom (optional)
- more maple syrup to serve (optional)
- Preheat the oven to 400 (200 Celsius).
- Combine all ingredients in a bowl until thoroughly mixed.
- Divide into ramekins and bake for about 15-20 minutes until golden on top.
- Time varies depending on the oven and ramekin size used.
- Serve hot or cold, drizzle with maple syrup if you like.
- Dig in!
View Banana Bread Pudding’s Nutritional Information
What do you do with your leftover bread? Or do you always manage to eat it all?
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