This delightful twist on traditional bread pudding combines the rich flavors of ripe bananas and luscious chocolate chips, all while being completely plant-based! Perfect for brunch or a comforting dessert, this recipe is sure to win over even the most skeptical of dessert lovers.
Ingredients
- 4 cups of stale bread (French baguette or challah works well)
- 2 ripe bananas, mashed
- 2 cups unsweetened almond milk (or any plant-based milk of your choice)
- 1/2 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with a bit of coconut oil or cooking spray.
In a large mixing bowl, combine the mashed bananas, almond milk, maple syrup, coconut sugar, cocoa powder, vanilla extract, cinnamon, and salt. Whisk until the mixture is smooth and well combined.
Cut the stale bread into bite-sized cubes and add them to the banana mixture. Gently fold the bread into the liquid until all pieces are well coated. Allow the mixture to sit for about 10 minutes so the bread can absorb the flavors.
Stir in the vegan chocolate chips and walnuts, if using. Pour the entire mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the pudding is set and the top is slightly golden. You can check for doneness by inserting a toothpick into the center; it should come out mostly clean.
Remove from the oven and let it cool for a few minutes. Serve warm, drizzled with additional maple syrup or a dollop of coconut whipped cream for an extra indulgent treat!
Enjoy this scrumptious vegan chocolate chip banana bread pudding as a delightful dessert that’s sure to impress family and friends alike!