Recipe and photo courtesy of Oatmeal After Spinning

Banana Bread Pudding

A comfort food favorite, in just the right size (now you don't have to share).

Time

Serving size

Preheat oven to 375°F.
Cut bread into small cubes (about 1”) and place in a medium-sized bowl.
Slice one half of the ripe banana into small pieces and add to the bowl along with the walnuts and ground flax seeds. Set aside.
Place the almondmilk, silken tofu, vanilla extract, cinnamon, sweetener and remaining half of the ripe banana in a blender and blend on low speed for a few seconds. Stop when ingredients are mixed together and tofu is smooth. (Be careful not to overmix—you don’t want the liquid to be too thin.)
Pour the mixture from the blender into the bowl.
Mix together well, so that the bread is completely coated with the liquid.
Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray.
Bake on the middle rack in the oven for 30 minutes.
Remove and let cool for a few minutes before serving.

2 slices sprouted grain or whole grain bread
1 ripe banana, divided in half
1 Tbsp chopped walnuts
1 Tbsp ground flax seeds
1/2 cup Silk UNSWEET VANILLA ALMONDMILK
1/2 cup silken tofu
1/2 tsp vanilla extract
1/2 tsp cinnamon
3/4 tsp (2 packets) Stevia extract (or sweetener of choice, such as 2 Tbsp Agave nectar)