If you’re looking for a warm, rich, exciting dessert this is for you. This dessert has the rich flavors of banana, caramel and a hint of rum (don’t worry I didn’t use real rum though you can if you wish).
I created the banana bread with my secret ingredient – chickpeas! This give the recipe added secret nutrients, loads it with fiber and makes it extremely satisfying and filling.
I used natural sugars from the banana, dates and a hint of stevia. This recipe does take more time but it is worth it.
I think this recipe would be perfect for a dinner party or date night in. The banana bread on its own is delicious so if you have leftovers of the banana bread I would suggest storing it in a sealed tight container then placing it in the oven to re-heat before you eat it.
If you have leftover topping it would be perfect over waffles, pancakes or even french toast.
If you are looking for more Fall inspired dessert recipes check out this awesome round up below:
This recipe is vegan, gluten free, grain free, dairy free, alcohol free, high fiber, contains a secret ingredient, is warm, rich and delicious.
Bananas Foster Warm Bread Pudding
Prep time: 10 Minutes – Cook time: 45-55 Minutes – Total time: 55 Minutes
Yield: Makes 6-8 Generous Servings
Banana Bread Ingredients:
- 1 1/2 Cups Cooked, Rinsed and Drained Chickpeas
- 1/2 Cup Pure Natural Almond Butter
- 2 Tbsp Coconut Oil
- 12 Drops Liquid Stevia (If you do not like stevia 2-3 tbsp of maple syrup will work)
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 2 Fully Ripe Bananas
- 1 Tsp Cinnamon
- 1 Tsp Vanilla Extract
Caramel Ingredients:
- 10 Pitted Large Fresh Medjool Dates
- 1 Tsp Rum Extract (You can use 2-3 tbsp of real rum if you wish)
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- 2 Tbsp Pure Natural Almond Butter
- 2 Tbsp Coconut Oil
- 10 Drops Liquid Stevia
- Dash of Sea Salt
- 4 Tbsp Water (More if needed)
- 3 Bananas Peeled and Sliced Lengthwise and Across
- 1/4 Cup Crushed Walnuts (or Pecans or Hazelnuts)
- Pre-prepared Coconut Whipped Cream
Directions:
- Pre-heat your oven to 375F.
- Grease an 8×8 glass baking dish with a healthy oil.
- Place all banana bread ingredients into your food processor and blend until completely smooth.
- Pour batter into glass baking dish and place in the oven for 45-55 minutes (until completely brown and poking the center your knife comes out clean).
- Let set on the counter in baking dish for 10 minutes before moving to cooling rack.
- Take cooling rack and using the ‘flip’ method place cooling rack firmly against the top of the glass baking dish and flip baking dish onto cooling rack on the counter.
- Remove baking dish gently and carefully cut banana bread into squares.
- In a large skillet over medium heat add one tbsp of coconut oil.
- In the food processor add all caramel ingredients (excluding bananas and walnuts).
- Blend until completely smooth.
- Add caramel ingredients to the heated pan and cook until bubbling. If your caramel is thick add more water (2 tbsp at a time).
- Gently add in sliced bananas and coat carefully with caramel.
- Leave until bananas are completely heated.
- On a plate place your banana bread and top with banana foster caramel and warm banana mixture.
- Top with coconut whipped cream if desired and crushed nuts.
DAMY Members – 1 Serving is a perfect clean treat.
what can I replace the dates with?