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Banana bread pudding https://www.metro.ca/userfiles/image/recipes/pouding-pain-bananes-11838.JPG PT45M PT30M PT1H15M
Preheat oven to 375 F.Cut bread into small cubes (about 1”) and place in a medium-sized bowl. Slice one half of the ripe banana into small pieces and add to the bowl along with the walnuts and ground flex seeds. Set aside.Place the almond milk, silken tofu and vanilla extract, cinnamon, sweetener and remaining half of the ripe banana in a blender and blend on low speed for a few seconds.Stop when ingredients are mixed together, and tofu is smooth. (Be careful not to overmix – you don’t want the liquid to be too thin).Pour mixture from the blender into a bowl.Mix together well so that the bread is completely coated with the liquid.Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray.Bake on the middle rack in the oven for 30 minutes. Remove and let cool for a few minutes before serving.Source : Metro
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2 slices whole grain bread or sprouted grain 1 ripe banana, cut in half 1 tablespoon (15 ml) choped walnuts 1 tablespoon (15 ml) ground flax seeds 1/2 cup (125 ml) Silk Unsweetened Almond Fortified Beverage 1/2 cup (125 ml) silken tofu 1/2 teaspoon (2,5 ml) vanilla extract 1/2 teaspoon (2,5 ml) cinnamon 3/4 teaspoon (3,75 ml) (2 pouches) stevia extract (or sweetener of choice, or 2 tablespoons agave nectar)
Banana bread pudding

Banana bread pudding

Rate this recipe
2 Votes
2
Main course
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 slices
    whole grain bread or sprouted grain
  • 1
    ripe banana, cut in half
  • 1 tablespoon
    (15 ml)
    choped walnuts
  • 1 tablespoon
    (15 ml)
    ground flax seeds
  • 1/2 cup
    (125 ml)
    Silk Unsweetened Almond Fortified Beverage
  • 1/2 cup
    (125 ml)
    silken tofu
  • 1/2 teaspoon
    (2,5 ml)
    vanilla extract
  • 1/2 teaspoon
    (2,5 ml)
    cinnamon
  • 3/4 teaspoon
    (3,75 ml)
    (2 pouches) stevia extract (or sweetener of choice, or 2 tablespoons agave nectar)
Imprimer ma sélection

Preparation

Preheat oven to 375 F.

Cut bread into small cubes (about 1”) and place in a medium-sized bowl. Slice one half of the ripe banana into small pieces and add to the bowl along with the walnuts and ground flex seeds. Set aside.

Place the almond milk, silken tofu and vanilla extract, cinnamon, sweetener and remaining half of the ripe banana in a blender and blend on low speed for a few seconds.

Stop when ingredients are mixed together, and tofu is smooth. (Be careful not to overmix – you don’t want the liquid to be too thin).

Pour mixture from the blender into a bowl.

Mix together well so that the bread is completely coated with the liquid.

Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray.

Bake on the middle rack in the oven for 30 minutes. Remove and let cool for a few minutes before serving.

Source : Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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