Banana Chocolate Chip Bread Pudding Vegan Recipes

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BANANA CHOCOLATE CHIP BREAD PUDDING (VEGAN)



Banana Chocolate Chip Bread Pudding (Vegan) image

Make and share this Banana Chocolate Chip Bread Pudding (Vegan) recipe from Food.com.

Provided by Mindelicious

Categories     Breads

Time 40m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 9

6 cups cubed stale bread (about 1 lb)
1 cup chocolate chips
3 ripe bananas, sliced 1/2 thick
2 -2 1/4 cups almond milk or 2 -2 1/4 cups soymilk
3 tablespoons arrowroot or 3 tablespoons tapioca flour
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.
  • In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine.
  • Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet.
  • Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas.
  • Pour mixture into loaf pan, patting down to make an even top.
  • Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

BANANA CHOCOLATE CHIP BREAD PUDDING VEGAN RECIPE - (4.6/5)



Banana Chocolate Chip Bread Pudding vegan Recipe - (4.6/5) image

Provided by á-4939

Number Of Ingredients 9

6 cups 1″ cubed stale bread (about 1 lb)
1 cup chocolate chips
3 ripe bananas, sliced 1/2" thick
2-2 1/4 cups almond milk
3 tablespoons arrowroot powder or tapioca flour
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl. In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet. Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top. Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

VEGAN CHOCOLATE CHIP BANANA CAKE



Vegan Chocolate Chip Banana Cake image

This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.

Provided by Chloe Coscarelli

Time 1h15m

Yield 1 bundt or 5- by 10-inch loaf

Number Of Ingredients 16

2 cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)
1 cup canned coconut milk, mixed well before measuring
1/2 cup canola oil
2 teaspoons white or apple cider vinegar
1 tablespoon pure vanilla extract
1 1/2 cups semisweet chocolate chips (dairy free)
Powdered sugar for garnish

Steps:

  • Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
  • Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.

CHOCOLATE BANANA BREAD PUDDING



Chocolate Banana Bread Pudding image

A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.

Provided by Gabrielle

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
  • Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g

VEGAN CHOCOLATE BANANA "PUDDING"



Vegan Chocolate Banana

This is a minimalist recipe that relies on only natural banana sugars for sweetening and soybeans for creaminess. I invented it this morning for my family's breakfast and it was well-liked, even though we are not vegans.

Provided by Zazu

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 5m

Yield 2

Number Of Ingredients 6

1 cup cooked soybeans
2 medium ripe bananas, chopped
½ cup water, or as needed
1 tablespoon unsweetened cocoa powder
2 tablespoons chopped walnuts, or to taste
½ medium banana, sliced

Steps:

  • Place soybeans in a blender; add water, a little at a time, and blend to pudding consistency. Add chopped bananas and cocoa; blend until combined.
  • Transfer to a bowl. Garnish with walnuts in the center and banana slices around the edges.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 46.1 g, Fat 11.4 g, Fiber 9 g, Protein 14.4 g, SaturatedFat 1.5 g, Sodium 229 mg, Sugar 18.3 g

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