This banana bread pudding gets a lighter twist with a dairy-free coconut milk custard and gluten-free bread—leaving more room for chocolate chips.
Romance shows up in many forms, especially in marriage. Sometimes it’s a foot rub, a home-cooked meal, or a hidden note. One night last week, it looked like my husband scrubbing a dried-on banana bread pudding pan that had been sitting in the sink for two days—even though he wasn’t supposed to eat it.
He’s a hero, truly.
I was brainstorming semi-indulgent desserts for Valentine’s Day. One of Charlie’s favorite treats is coconut flour banana bread. Since there’s already a gluten-free banana bread recipe on the site, I decided to riff on it and make a banana bread pudding instead.
This version doesn’t use actual banana bread, though you could certainly try that. I prefer repurposing day-old gluten-free sandwich bread into something better: soaked in a banana-coconut custard and baked with chocolate chunks and chopped nuts until creamy and comforting.
The pudding turns out silky and rich despite being dairy-free, thanks to full-fat coconut milk. It’s sweetened mainly by ripe banana and a touch of maple syrup, and studded with dark chocolate so it’s satisfyingly indulgent without being over the top.
Coconut milk provides the lush texture I love in dairy-free puddings, and it’s what makes this dessert feel decadent while staying lactose-light.
Warning: if you don’t have someone to help you lick the pan clean, at least find someone willing to clean it for you.
Whether you celebrate Valentine’s Day with a partner, a friend, or solo, this warm, gluten-free banana bread pudding is a lovely way to share something homemade. Some of my favorite Valentine’s memories are with friends—food and company make any day feel special.
With health and hedonism,
Phoebe
Chocolate Chip Banana Bread Pudding (Gluten and Dairy-Free)
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Ingredients
- One 14.5 ounce can full-fat coconut milk
- 3 large eggs (see note)
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil or ghee melted, plus more for greasing
- 1 very ripe banana roughly mashed
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 loaf gluten-free sandwich bread about 6 slices
- 1/4 cup walnuts or pecans chopped
- 1/4 cup dark chocolate chunks
Instructions
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Make the dairy-free custard: in a large bowl, whisk together the coconut milk, eggs, maple syrup, melted coconut oil or ghee, mashed banana, vanilla, and sea salt until smooth.
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Grease a 9×13 casserole dish with coconut oil or ghee. Roughly tear the gluten-free bread into 2-inch pieces and arrange in the pan in an even layer (about 4 cups total). Sprinkle with chopped walnuts or pecans and the chocolate chunks.
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Pour the dairy-free custard over the bread, pressing down with your hands or a spatula so the pieces are mostly submerged. Let the bread sit at room temperature for at least an hour to absorb the custard, or cover and refrigerate overnight.
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When ready to bake, preheat the oven to 400°F (200°C).
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Bake the casserole in the center of the oven for about 40 minutes, or until puffed and lightly golden on top.
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Remove from the oven and let rest in the pan for at least 10 minutes before cutting. Serve warm, optionally topped with dairy-free vanilla ice cream or a spoonful of crème fraîche if desired.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!