Sliced bananas add extra deliciousness to this vegan banana bread pudding recipe! With cozy spices, tender custard-soaked bread and chopped walnuts, this one’s destined to be a brunch (or dessert!) favourite.
Forget breakfast, lunch, and dinner—brunch is the best meal of the day and the proof is in the pudding. Banana bread pudding, that is. While weekday breakfasts tend to be rushed affairs, a weekend or holiday brunch gives you the extra time to enjoy a sit-down breakfast and I don’t think it gets any better than this cozy banana bread pudding recipe!
Why You’ll Love This Banana Bread Pudding Recipe
- Completely vegan . Bread pudding is usually made with milk or cream and eggs, but this recipe uses plant-based alternatives to make it vegan-friendly.
- Full of flavour and texture . The combination of ripe bananas, cozy spices, and chopped walnuts means layers of flavour and contrasting textures in every bite.
- Perfect for brunch . I love that this recipe can be made ahead, which makes it great for entertaining. Assemble it the night before and pop it in the oven in the morning!
- Great for dessert too . Add a scoop of vanilla ice cream and your banana bread pudding goes from brunch to dessert!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened plant milk – You can use any you like as long as it’s not flavoured.
- Cornstarch – This helps thicken the custard in the absence of eggs.
- Coconut cream – AKA the creamy solids at the top of a can of coconut milk. You can also buy cans that are just coconut cream, which is what I use here.
- Maple syrup
- Cinnamon – You can swap in another cozy spice (or spice blend), but you can never go wrong with cinnamon!
- Salt
- Vanilla extract
- Walnuts – I prefer walnut pieces, since they’re less expensive than whole walnuts.
- Vegan butter – Homemade vegan butter is my go-to, but store-bought is fine.
- Coconut sugar
- Ciabatta – You’ll need stale cubed bread; stale bread absorbs more of the custard than fresh.
- Bananas
How to Make Banana Bread Pudding
- Make the custard. Blend the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla in a blender .
- Heat. Add the custard to a saucepan. Bring to barely a boil, then reduce the heat to low, and simmer for 3-5 minutes, or until thickened.
- Make the walnut filling. Mix the walnuts, melted vegan butter, coconut sugar, and cinnamon.
- Assemble. Place ¼ of the bread into the bottom of a loaf pan coated with nonstick spray. Drizzle 1 cup of custard over the bread, followed by half of the sliced bananas, half of the walnut filling, ¼ of the bread cubes and another cup of custard. Repeat with a second loaf pan.
- Rest. Let the bread pudding sit for 1 hour so the custard can soak into the bread.
- Bake. Bake the bread pudding in a 375ºF oven for 50 minutes, or until it’s set.
- Cool. Let the banana bread pudding rest for 10 minutes before serving.
Tips for Success
- Dry the bread in the oven if needed . If you don’t have time to let the bread cubes sit overnight to go stale, you can dry them out in the oven for a quicker alternative.
- Use ripe (but not over-ripe) bananas . This isn’t like making one-bowl vegan banana bread where you want the bananas to be completely brown. A yellow banana or one with a few flecks of brown is perfect.
- Let it rest before serving . Giving the banana bread pudding time to rest after baking allows the custard to set and makes it easier to slice.
Variations
- Add chocolate . For a more decadent spin on this recipe, incorporate vegan chocolate chips into the layers for a richer bread pudding.
- Use a different type of bread . Instead of ciabatta, try vegan Japanese milk bread or no knead bread .
- Switch up the nuts . If walnuts aren’t your thing, try pecans, almonds, macadamias, or hazelnuts. Pepitas are a great nut-free option.
Serving Suggestions
You can’t go wrong with a dollop of coconut whipped cream or cashew whipped cream on top of this banana bread pudding, or try a drizzle of vegan caramel sauce . Ice cream is also good, especially when it melts over the warm pudding!
How to Store Leftovers
Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.
More Brunch Favourites
- Apple Streusel Muffins
- Silver Dollar Pancakes
- Cinnamon Roll French Toast
- Biscuits and Gravy Casserole
- Pumpkin Waffles
Ingredients
- 1 ½ cups unsweetened plant milk , 355 ml
- ¼ cup cornstarch , 32 grams
- 1 (14.5-ounce) can coconut cream , 425 grams
- ½ cup maple syrup , 156 grams
- ½ tablespoon cinnamon , 4 grams
- 1 teaspoon salt , 6 grams
- 1 ½ teaspoons vanilla , 7 ml
- 1 ½ cups chopped walnuts , 170 grams
- 2 tablespoons melted vegan butter , 28 grams
- 2 tablespoons coconut sugar , 18 grams
- ½ teaspoon cinnamon , 1 gram
- 1 pound ciabatta, cubed and left to dry out on a sheet pan overnight* , 454 grams
- 3 bananas , sliced thin
Instructions
- Grease 2 loaf pans with non-stick baking spray.
- Add the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla to a blender. Blend until smooth.
- Add the contents of the blender to a saucepan. Bring the mixture barely to a boil, reduce the heat to low, and let the custard simmer for 3-5 minutes or until thickened, whisking consistently.
- While the custard is simmering, mix the walnuts, melted vegan butter, coconut sugar, and cinnamon together. Set aside.
- Spread ¼ of the bread into the bottom of one of the prepared loaf pans. Drizzle 1 cup of the custard over the top, followed by half of the sliced bananas and half of the walnut filling. Next, spread ¼ of the bread cubes over the banana-walnut layer. Drizzle with another cup of custard. Use the back of a spatula to press everything down a bit. You want the bread to absorb the custard. Repeat with the second loaf pan and the remaining ingredients.
- Let the unbaked bread pudding rest for 1 hour.
- Preheat the oven to 375°F (190°C).
- Bake the bread pudding for 50 minutes or until the custard has all but set.
- Remove the bread pudding from the oven and let it rest for 10 minutes before slicing (or scooping) and serving.
Notes
- If you’re feeling impatient, you can dry the ciabatta out just before assembling the bread pudding. Spread it out on a baking sheet and bake at 250°F (121°C) for ~20 minutes or until it feels significantly dryer to the touch.
- To store : Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
- To freeze : You can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.
Banana Bread Pudding
Ingredients
- 1 ½ cups unsweetened plant milk 355 ml
- ¼ cup cornstarch 32 grams
- 1 (14.5-ounce) can coconut cream 425 grams
- ½ cup maple syrup 156 grams
- ½ tablespoon cinnamon 4 grams
- 1 teaspoon salt 6 grams
- 1 ½ teaspoons vanilla 7 ml
- 1 ½ cups chopped walnuts 170 grams
- 2 tablespoons melted vegan butter 28 grams
- 2 tablespoons coconut sugar 18 grams
- ½ teaspoon cinnamon 1 gram
- 1 pound ciabatta, cubed and left to dry out on a sheet pan overnight* 454 grams
- 3 bananas sliced thin
Instructions
- Grease 2 loaf pans with non-stick baking spray.
- Add the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla to a blender. Blend until smooth.
- Add the contents of the blender to a saucepan. Bring the mixture barely to a boil, reduce the heat to low, and let the custard simmer for 3-5 minutes or until thickened, whisking consistently.
- While the custard is simmering, mix the walnuts, melted vegan butter, coconut sugar, and cinnamon together. Set aside.
- Spread ¼ of the bread into the bottom of one of the prepared loaf pans. Drizzle 1 cup of the custard over the top, followed by half of the sliced bananas and half of the walnut filling. Next, spread ¼ of the bread cubes over the banana-walnut layer. Drizzle with another cup of custard. Use the back of a spatula to press everything down a bit. You want the bread to absorb the custard. Repeat with the second loaf pan and the remaining ingredients.
- Let the unbaked bread pudding rest for 1 hour.
- Preheat the oven to 375°F (190°C).
- Bake the bread pudding for 50 minutes or until the custard has all but set.
- Remove the bread pudding from the oven and let it rest for 10 minutes before slicing (or scooping) and serving.
Notes
- If you’re feeling impatient, you can dry the ciabatta out just before assembling the bread pudding. Spread it out on a baking sheet and bake at 250°F (121°C) for ~20 minutes or until it feels significantly dryer to the touch.
- To store : Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
- To freeze : You can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.
Nutrition
Banana Bread Pudding https://jessicainthekitchen.com/banana-bread-pudding/ August 14, 2024
Learn how to cook quinoa perfectly every time with these tips! It’s perfect for meal prep, but you can also use it in all kinds of recipes or swap it for rice to sneak a little more protein into your meal.
If you keep up with my blog, you know that I’m a quinoa fanatic. This wasn’t always the case, though! Before I REALLY knew how to cook quinoa, it always turned out soggy and bland. Then I learned that when you cook it the right way, it’s perfectly fluffy and flavourful.
To make sure you don’t make the same mistakes I did, I put together this post for an in-depth look at quinoa—how to cook it, and also what it is and how to use it. Let’s dig in!
What Is Quinoa?
Quinoa (pronounced KEEN-wah) is an ancient seed that originated in the Andean region of Ecuador, Bolivia, Columbia and Peru and has been around for at least 5,000 years. The texture is similar to couscous, or even steel-cut oats in the way it absorbs cooking liquid. It has a mildly nutty flavour that complements almost any cuisine!
Why This Quinoa Recipe Works
- The perfect liquid-to-quinoa ratio . This is the first key to fluffy quinoa! For 1 cup of quinoa, you want 2 cups of water or broth; it’s a 2:1 liquid-to-quinoa ratio every time.
- Never bitter . While many packaged quinoa brands are pre-rinsed, not all of them are. Rinsing your quinoa first is a game-changer because it takes the bitterness away.
- Toasted to perfection . I always start by toasting the quinoa, which adds another layer of flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Uncooked quinoa – 1 cup of quinoa yields about 3 cups of cooked quinoa. You can use any variety of quinoa—white, black, red, or a blend. If you’re making red quinoa, it will likely take an extra few minutes to cook.
- Broth – Or water. I like to use my homemade vegetable broth because it adds so much flavour to the quinoa.
- Sea salt
- Olive oil – For toasting the quinoa.
How To Cook Quinoa
- Rinse . Add the quinoa to a mesh strainer and rinse under running water until the water starts running clear. Shake a bit to dry.
- Toast . Heat the olive oil in a pan set over medium-high heat. Add the quinoa and toast for 2 minutes.
- Simmer . Add the liquid, salt, and any seasonings. Bring to a boil, then partially cover and reduce to medium heat. Simmer for 15 minutes, stirring a few times.
- Finish . Once the water is absorbed and the quinoa is fluffy, remove from heat. Fluff with a fork, then let the quinoa rest for 5 to 10 minutes before serving.
Tips for Success
- Leave the pot partly covered . Set the lid slightly to the side so that you allow some steam to escape.
- Make it in batches. I love to meal prep quinoa for a week of easy lunches. However, cooking a huge pot isn’t the best way to go. I only cook 1 cup of quinoa at a time to keep it from getting mushy in the pot. If you need a ton, make it in batches!
- Look for the water to be absorbed . As a general rule of thumb, if the water has absorbed into the quinoa, it should be perfectly cooked, assuming you used the correct liquid ratio and cooking temperature.
- Don’t over cook it. Always be sure to set a timer for your quinoa so it doesn’t get over cooked. If it’s still crunchy but there’s no water left, add a tablespoon or two more and keep cooking.
My Favourite Ways to Use Quinoa
- Meal bowls . Use cooked quinoa as a base for vegan burrito bowls and vegan poke bowls instead of rice.
- Salads . Quinoa is great for cold salads! Try it in this cashew Thai quinoa salad recipe or come up with your own.
- Curries and stir-fries . Or anything you want to soak up with a grain! I love it with this tempeh stir fry and coconut chickpea curry .
- Burgers and patties . Quinoa burgers and crispy quinoa patties are both made with cooked quinoa.
- Fried rice . Yes, you can even make quinoa fried rice !
How to Store Cooked Quinoa
Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
Can I Freeze Cooked Quinoa?
Yes! Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
More Quinoa Recipes
- Coconut Creamy Spinach and Mushroom Quinoa
- 30-Minute Quinoa Enchilada Skillet
- Quinoa Pizza Bites
- Vegan Fried Rice with Quinoa
- Buffalo Quinoa Cauliflower Vegan Meatballs
Ingredients
- 1 cup uncooked quinoa
- 2 cups broth , or water
- ½ teaspoon sea salt
- 2 teaspoons olive oil
Equipment
- Pot with a lid
Instructions
- Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
- In a pan over medium-high heat, add olive oil. You’re now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
- This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
- You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
- Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
- You don’t want to cook quinoa for any less time than this else you will get mushy quinoa, and don’t stir it too often. Just allow it to cook.
- When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
- Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
- Serve the quinoa and try some delicious quinoa recipes!
Notes
- Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.
- To store : Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
- To freeze : Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
