A rich custard flavored with bittersweet chocolate turns leftover bread and extra-ripe bananas into a thing of decadence.
7 ripe bananas
2 cups rice flour
1⁄2 cup maple syrup
1⁄2 tbsp cinnamon
1 cup unsweetened applesauce
1 cup cashew butter 4 eggs
1 cup maple syrup
1 cup cashew milk
2 tbsp cornstarch
1⁄4 cup cocoa powder
1⁄2 cup high-quality 70% dark chocolate, broken into pieces (optional but delicious
Preheat the oven to 350°F. Lightly grease a 9”x5” rectangular loaf pan with coconut oil.
Put the bananas, rice flour, maple syrup, cinnamon, and applesauce into a food processor or high-power blender. Blend until very smooth. Add the eggs. Blend until the batter expands or fluffs (1-2 minutes).
Pour the batter in the prepared pan. Bake in the preheated oven for 1 hour 25 minutes or until the top is lightly browned and toothpick comes out clean.
Let cool in refrigerator for 3-4 hours. Once cool, remove the bread from the pan, slice, and cut into 1-2” squares. Place back in refrigerator until ready to assemble.
Put the bananas, cashew butter, eggs, maple syrup, cashew milk, cornstarch, and cocoa powder in a food processor or blender. Blend until very smooth and fluffy.
Preheat oven to 350°F.
Grease a 9”x14” rectangular baking dish with coconut oil. Transfer the bread cubes to the baking dish, spreading them out evenly.
Pour the pudding over the bread cubes, distributing evenly. Sprinkle dark chocolate pieces over the batter.
Bake in preheated oven for 40 minutes. Let cool slightly before serving. Store leftovers in refrigerator.