This comforting Banana Bread & Butter Pudding is a real crowd-pleaser.
Free-from and fuss-free, this dessert is gluten-free, vegan and refined sugar-free, made with just six simple ingredients.
I’ve partnered with Love Food Hate Waste for their #flungtogetherfood campaign to help reduce food waste with this recipe (sponsored).
And the best part? It’s almost as quick to make as it is to eat.
Why you’ll love this Banana Bread & Butter Pudding:
- Super easy
- Only 6 ingredients
- Ready in around 30 minutes
- Comforting and satisfying
- Gluten-free, dairy-free and refined sugar-free
You probably already have everything you need in your kitchen.
In the UK alone, large numbers of bananas and slices of bread are wasted every day. This recipe is an easy, tasty way to use overripe bananas and slightly stale bread so they don’t go to waste.
The recipe is flexible: add nuts, dried fruit or chocolate if you like. It’s a great way to clear out the cupboards and make something delicious.
If you have children, getting them to help with the blender is a fun, hands-on activity—watching cashews, dairy-free milk, cinnamon and bananas turn into a creamy mix is always entertaining.
Butter both sides of your bread generously—this is comfort food, so don’t be shy.
The finished pudding is golden and crispy around the edges, soft and gooey inside. It’s amazing warm straight from the oven.
Add extras like dried cranberries or chunks of vegan chocolate for bursts of sweet and tart flavour. Once baked, the pudding becomes golden and slightly crisp on top—utter comfort on a plate.
Try this Banana Bread & Butter Pudding and let me know!
Leave a comment, rate the recipe and tag @healthylivingjames on Instagram using #healthylivingjames—I love seeing your recreations.
Look at those chocolate melts—pure pudding heaven.
Don’t be afraid to experiment with different mix-ins—if you try something that works, I’d love to hear about it.
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Banana Bread & Butter Pudding
Ingredients
- 50 g cashews, soaked in hot water for 5 minutes
- 2 ripe bananas
- 300 ml dairy-free milk (unsweetened almond works well)
- 1 tbsp cinnamon
- 6 slices bread (slightly stale is better)
- vegan butter
Instructions
- Soak the cashews in hot water for 5 minutes and preheat the oven to 200°C.
- Drain the cashews, then blend them with 2 peeled ripe bananas, 300ml dairy-free milk and 1 tbsp cinnamon until smooth.
- Butter both sides of the bread and slice each slice in half.
- Pour half the banana mixture into a baking dish.
- Arrange the bread in the dish, then pour over the remaining banana mixture. Add any extras you like, such as dried fruit or chocolate chunks.
- Bake at 200°C for 20 minutes until golden and slightly crisp around the edges.
Notes
Want other ways to use up bananas? Try my free-from banana bread recipe.
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