Banana Bread Pudding with Rum and Coconut - alive magazine

Name: Banana Bread Pudding with Rum and Coconut - alive magazine
Ingredients: 3 medium very ripe bananas, mashed; 2 large organic eggs; 1/3 cup (80 mL) coconut sugar; 2/3 cup (160 mL) unsweetened plain soy milk; 1/2 cup (125 mL) coconut oil, melted; 1 3/4 cups (435 mL) light spelt flour or gluten-free all-purpose flour; 2 tsp (10 mL) baking powder; 3/4 tsp (4 mL) baking soda; 1/4 tsp (1 mL) ground nutmeg; 1/4 tsp (1 mL) salt; 1 - 14 oz (398 mL) can coconut milk (light or full-fat); 1 tsp (5 mL) dark rum or 1/2 tsp (2 mL) rum extract; 1 Tbsp (15 mL) demerara sugar or coconut sugar; Flaked toasted, unsweetened coconut and sliced banana to garnish

www.alive.com

Transform banana bread into a next-level holiday dessert. This tropical take on bread pudding brings warm Caribbean breezes to chilly winter kitchens.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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