And now, introducing a delicious, refined-sugar free dessert/breakfast that will rock your world!
Though the picture doesn't do it justice, these are what I like to call... *clears throat*
Multigrain Banana Bread Pudding Squares with Salted Date Caramel Icing
These were a hit at my house. My parents gobbled them up, and I was going bananas. ;)
The date caramel is SUPER SWEET, and the salt on top just takes it to a whole, 'nuther level! And here's the other plus: the recipe makes plenty, so you can save it for later to play around with it in other recipes (or of course, you could make the date caramel alone and enjoy some date caramel dip with apples).
Here's what I did with some of my leftover date caramel:
Ok, now let's talk about the bread pudding... It's just so fantastic with that date caramel! *cries*
Forgive me for the emotion, it's just. so. good.
This recipe is a great way to use those leftover bananas that are just about to die from ripeness. I had five or six bananas just laying there, turning mostly black and getting too soft and gross to eat plain (I like bananas to be perfectly yellow with little spots if I'm going to eat them plain). You know how many banana bread recipes seem to call for 3-4 bananas, sometimes less? Well, mine calls for five overripe bananas. Hey, I had to use them somehow.
Though I am a HUGE sweet tooth, my tastebuds have changed over time, so I encourage you to add a wee bit more natural sugar if you're not used to eating refined sugar-free.
One more thing: though the bread pudding does take a whole hour with prep time and baking, the overall recipe is quite simple and the ingredients can easily be substituted with things you have at home.
Multigrain Banana Bread Pudding
Makes 1 loaf or about 20 squares
* 5 super overripe bananas
* 1/8 cup coconut oil
* 1/8 cup grapeseed (or other) oil
* 1 tsp. vanilla
* 1/4 tsp. sea salt
* 3/4 cup roughly chopped walnuts (save 1/4 of this for topping)
* 1/3 cup oat flour
* scant 1/3 cup buckwheat flour
* 1/2 cup + 1/3 cup organic whole wheat flour
* 1/2 cup cooked brown rice
* scant 1/3 cup coconut sugar (or more to taste)
* 15 drops stevia
* 1 tsp. psyllium husk, ground
* 1 tsp. chia seeds
* 1/2 tsp. aluminum free baking powder
* 1/2 tsp. coconut vinegar (or apple cider vinegar)
1) Preheat oven to 360 F. Grease a regular size bread pan.
2) In a large bowl, combine bananas, oils, vanilla, sea salt, and 1/2 cup of the walnuts with a hand mixer. Mix until combined.
3) Still using the handmixer (or whisk), add in the remaining ingredients except for the baking powder and coconut vinegar.
4) When everything is ready to pop into the oven add in the baking powder and vinegar and mix until thoroughly combined. Add the walnuts on top, and sprinkle some coconut sugar on there too, if you want.
5) Place in the oven for 45 min., then remove from oven. Bread should look golden brown and smell delicious.
Now for the date caramel recipe - very important part of this recipe, and a very good recipe on its own as well.
* 7-8 jumbo soft medjool dates, soaked if needed
* 1/8 cup almond milk, adding more as needed
* 1 tsp. coconut butter
* 3 tsp. coconut nectar (or maple syrup)
* 1-2 tsp. alcohol free vanilla extract
1) In vitamix or a high speed blender, combine all ingredients until the consistency is similar to spreadable caramel.
2) Spread on apples, desserts, scones, or whatever else your heart desires. You can also spread on multigrain banana bread pudding squares and sprinkle a little salt on top.
Spread date caramel on finished squares, and then drizzle with coconut nectar or maple syrup. Sprinkle with coarse ground sea salt.
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I hope you enjoy this recipe. It's just too good.
It's funny - and quite remarkable - at how different I eat these days compared to one year ago. I know that one year ago, this bread pudding would be pretty nice, but not OUT OF THIS WORLD delicious like it is now.
Do you want to go on a little adventure? Try eating just fruits and veggies for a week, and you will be surprised at the way you taste things. My experience a couple months ago when I tried this was marvelous: a simple, bland celery stick became the saltiest thing I had ever eaten, and that gross carrot stick from the cafeteria's salad bar became the sweetest vegetable ever to cross my path. It was amazing.
It's been quite a thoughtful week, being that a new school year is starting soon at the University I attend, and I have been thinking about my future a lot. Fun ideas bounce in my head, such as running 5ks, rock climbing at Joshua Tree, starting a restaurant, becoming a dietician, traveling to Argentina for a year - random stuff like this. Will it happen? I sure hope so, and will work towards this goal as I pray to my heavenly Maker about it.
Have a beautiful remainder of the week, and I shall visit here soon with another delicious dessert recipe - hint: it uses an exotic spice, a popular edible flower, and a favorite tropical fruit. Oh, and it didn't even last 3 hours at my cousin's house.