Banana Bread Pudding V, GF


This banana bread pudding is sweetened with large sweet organic Medjool dates from California. It has no eggs, no dairy, no added sugar and is also gluten free. The recipe was inspired by a recipe from The Ranch at Live Oak cookbook. The modifications I made resulted in a pudding texture that is very crave-able. I had some of the awesome preserved vanilla pears from Pear Tree Preserves that adorn the serving pictured above...sooo good. 


blender--ideally Vitamix
medium mixing bowl
small bowl
rubber spatula
small loaf baking vessel--I used a ceramic Le Creuset
cooling rack


1/3c unrefined coconut oil, melted and cooled
3 very ripe large bananas
6 large moist Medjool Dates, pitted
1 flax egg (put about 1t ground flax and about 3T water in a small bowl and refrigerate)
1c almond flour
1/2c brown rice flour
1tsp baking soda
1/2tsp kosher salt
1T unfiltered apple cider vinegar--I like Braggs
about 2oz dark unsweetened chocolate
smoked Maldon flaked sea salt (optional)


Preheat the oven to 350 degrees Fahrenheit and make sure the rack is centered in your oven. grease your baking loaf pan (not to exceed 8.5x4.5x4.75 in.) with a small amount of coconut oil and dust with a little bit of the rice flour knocking out any excess.

Peel the bananas and break them up into your blender. Tear the pitted dates as you add them to the blender. Add the flax egg and use your tamper to get the blend going until you get a puree. Scrape the contents of the blender into your mixing bowl. Mix in the liquid coconut oil. Add the almond flour, salt, baking soda, rice flour, cider vinegar, about 1tsp cinnamon and a 3 finger pinch of cardamom. Fold with the spatula to combine. 

Add half of the batter (should be thick and pourable) to the baking dish. Shake until settled and grate the dark chocolate over the layer until coated. Pour the remaining batter over the chocolate layer and grate some more chocolate on top. Sprinkle the smoked Maldon and bake for an hour or until a knife comes out clean. Let cool for 10 minutes and then invert onto a rack to cool turning back to right side up. It is quite good and pudding-y warm but will be great the next day. Wrap in plastic and store for up to 3 days counter top or refrigerate.   

 Banana bread before inverted

Banana bread before inverted

Radical Larder