We gave the decadent banana bread pudding recipe from The Kitchn a makeover and our whole-wheat, lower sugar version is amazing.
As we do in every Foodlets recipe makeover, in a category I call Barefoot for Babies (a nod to how I started cooking for my young family by simplifying Ina Garten recipes), I made updates so our whole-wheat banana pudding is:
- Healthier
- We removed some sugar, used whole-wheat and added ground flax seed plus chia seeds for more oomph.
- Easier
- No more cooking a whole separate sauce. Just pop open some condensed milk and drizzle away.
- More kid-friendly
- Slightly less rum in the sauce. Kidding. There’s no rum. See above.
Here’s how you can make it!
PrintWhole-Wheat Banana Bread Pudding for Breakfast
I like to use all the leftover heels of bread that we end up with at the end of any given week. But one big loaf works too!
Ingredients
For the bread pudding:
- 1/2 stick (4 tablespoons) unsalted butter (use 1 tablespoon to grease the pan)
- 3/4 cup brown sugar
- 4 yellow bananas, with brown flecks (save one to go on top!)
- 1/4 cup ground flax seed
- 1/4 cup chia seeds
- 3 teaspoons pumpkin pie spice (or 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon)
- 1/2 teaspoon salt
- 3 cups any kind of milk
- 2 eggs plus 2 extra yolks
- 1 teaspoon vanilla
- 1 pound of whole-wheat bread
For the topping:
- 1 can sweetened condensed milk
Instructions
Prep. Preheat the oven to 350°F. Prepare a 9 x 13″ casserole dish with butter: cut 1/2 stick of butter into 3 or 4 pieces and microwave for 20-30 seconds until melted. Use a pastry brush or paper towel to add a thick layer of butter to the bottom and all sides of the pan.
Make the banana mixture. In a large mixing bowl, combine 3/4 cup brown sugar and 3 bananas. Mash the bananas with a fork until pretty smooth. Add 1/4 cup ground flax seed, 1/4 cup chia seeds, remaining melted butter plus 3 teaspoons pumpkin pie spice (or individual spices) and 1/2 teaspoon salt. Stir.
Add the milk mixture. To the banana bowl, add 3 cups milk, 2 eggs, 2 egg yolks and 1 teaspoon vanilla. Stir until the eggs are totally incorporated.
Cut the bread into pieces. Rip the bread or use a bread knife to make 2-ish inch pieces. Line the buttered casserole dish with bread.
Bring on the bananas. Slice the fourth banana into small pieces and tuck in between pieces of bread, scattering these larger bites of banana throughout the pan. Pour the banana and milk mixture over the top. Gently press down on the bread until the liquid is absorbed, about 5 minutes.
Bake. Place the casserole dish on a parchment covered baking sheet (for easy cleanup in case of overflow) and bake until the liquid is completely cooked and the bread looks fluffy. This takes about 1 hour.
Serve. Open a can of sweetened condensed milk and drizzle on top.
Move Over Banana Bread
Leftover bananas never had it so good! This whole-wheat banana bread pudding recipe makes yet another way to enjoy ripe bananas, and our list was already pretty delicious:
- Super Simple Banana Bread
- Whole-Wheat Double Chocolate Banana Bread
- Honey-Sweetened Banana Muffins with Coconut Oil
- 2-Ingredient Banana Cookies
- Chunky Monkey Smoothies
- Banana-Zucchini Bread
What is the calorie count on this? Yes, it’s likely quite high, but I want to know anyway. We had it for breakfast this morning and it was delicious.!!! And, if we’re going to indulge, it’s comforting to know that whole wheat, flax, chia and bananas have been added to the typical, stripped down bread pudding. Thanks.