For as long as I can remember bread pudding has always been one of my favorite sweet indulgences. It must be the perfect blend of moistness, fluffiness, and sweetness, or the fact that they're so many different ways it can me made with just left overs and a few simple ingredients. Cake, doughnuts, Portuguese sweet bread, waffles, fruit cake, chocolate chips, nuts, spices, and the list goes on and on.
When I decided to follow the paleo diet a couple years ago I realized I had to say goodbye to this delicious dessert as well as many of my other favorites. I can finally put away the tissues and stop my crying because I've found a way of enjoying bread pudding once again without all the refined sugar, dairy, and gluten. This twist on a classic is best served fresh, but it's also a nice little treat to have in the morning with a cup of coffee.
Ingredients:
5 bananas (soft and spotted)
1 ½ cup almond flour
½ cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
3 eggs
1½ cup slightly crushed walnuts
1 cup bittersweet dark chocolate chips
1 extra banana
2 tbsp cinnamon
Instructions:
Preheat oven to 350° F.
Place a 9X9 cake pan into the oven with a tbsp of coconut oil in the pan in order to grease it.
In a large bowl mix together eggs, almond flour, coconut flour, baking powder, baking soda, and vanilla extract until your batter reaches a fairly smooth consistency.
Next fold the walnuts and chocolate chips evenly into the batter.
Pour batter into the greased and cooled cake pan.
Mash the extra banana with the cinnamon.
Swirl the banana cinnamon mixture on top of cake and cut in with a knife.
Bake at 350° F for 40 minutes or until a toothpick comes out cleanly.
