Coconut Banana Bread Pudding

This recipe is quick to assemble and a little tropical twist on an old favorite. The smell of it baking will get everyone at the breakfast table early! Straight from the oven, drizzled with a little maple syrup and accompanied by a glass of orange juice … I couldn’t imagine a more perfect morning.

INGREDIENTS

2 Tbsp One Degree Organics Flax Seeds, ground
6 cups One Degree Organics Flax & Spelt bread, cubed
1/2 cup coconut oil, melted
1/2 cup coconut palm sugar
3/4 cup almond milk
2 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp salt
2 medium, ripe bananas, sliced

DIRECTIONS

Preheat oven to 350 degrees F. Lightly grease a 9″ round dish. Set aside.

In a large bowl whisk together all ingredients except for cubed bread and bananas. Add the cubed bread crumbs and sliced bananas. Toss gently to coat.

Transfer mixture to baking pan, pressing down slightly.

Bake for 20-30 minutes until golden. Take care not to over-bake as you want the bread pudding to remain moist.

Serve warm and drizzle with maple syrup.

Enjoy!

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