People always ask me how I make my recipes, so I’m going to fill you in on the (not so secret) secret. Usually when I make a totally new recipe, I’m just shooting in the dark and hoping it comes out how I imagine. I throw some ingredients in and give it a go. Sometimes it comes out perfectly on the first try and sometimes it’s a disaster. This recipe was somewhere in between.
When I put this recipe together, I was actually trying to make a vegan banana bread. It didn’t work at all and I almost deemed it a complete fail. Next thing I knew, my brother walked into the kitchen, tasted my “banana bread” and said it was the best banana bread pudding he ever had. I was so caught up in the idea of banana bread that I didn’t even think about the fact that what I made still tasted delish, even though it didn’t have the texture or feel of bread!
So here it is – my accidental chocolate chip banana bread pudding that is vegan, flourless, gluten-free, and refined sugar-free. The best kitchen mistake ever, if you ask me. It’s super moist and buttery and gooey. You won’t be able to stop eating it!
2 cups almond flour
½ cup coconut sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
3 ripe bananas
⅓ cup + 2 tbsp coconut oil, melted
½ cup almond milk
1 tsp vanilla extract
½ cup chocolate chips
- Preheat the oven to 350⁰F. Grease a loaf pan with coconut oil.
- In a medium mixing bowl, whisk together the dry ingredients (almond flour, coconut sugar, baking soda, baking powder, and salt). Set aside.
- In a large mixing bowl, mash the bananas and whisk in the remaining wet ingredients (flax eggs, coconut oil, almond milk, vanilla extract).
- Pour the dry ingredient mixture into the wet ingredients and whisk until combined. Fold in the chocolate chips.
- Pour the batter into the loaf pan and bake for 1 hour and 10 minutes. Once done, take it out and let cool slightly. Scoop into bowls and serve with (non-dairy) vanilla ice cream.