Paleo Banana Fosters Bread Pudding

Paleo Banana Fosters Bread Pudding

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast
Cuisine American

Ingredients
  

  • 2 medium ripe bananas-mashed
  • 3 tbsp honey
  • 2 tsp vanilla extract
  • 3 1/2 tbsp palm shortening-melted
  • 1/4 cup unsweetened applesauce-room temperature
  • 4 large eggs-room temperature
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 can sweetened condensed coconut milk for caramel sauce

Instructions
 

Banana Bread

  • Preheat oven to 350°F.
  • Grease a small loaf pan (8.5″ x 4.5″ x2.5″).
  • In a medium mixing bowl, mix eggs, applesauce, honey, vanilla, melted palm shortening, and mashed bananas.
  • In another bowl mix together almond flour, coconut flour and baking soda.
  • Pour egg mixture into flour mixture and combine until somewhat smooth.
  • Spread banana bread mixture into prepared loaf pan and bake for 50-60 minutes or until loaf is cooked through and a toothpick inserted removes clean.
  • Slice banana bread into 1″ cubes and place on plate.
  • Slice banana and place on top of half the cubes from one slice of banana bread
  • Then add rest of cubes and more bananas.
  • Drizzle with caramel sauce
  • Enjoy!

Stove Top Caramel Sauce

  • Place can in sauce pan and cover with water (1″ above top of can)
  • Bring water to a boil and turn down to a simmer.
  • Simmer for 1.5hrs and turn can over…make sure there is always water 1″ above can during simmering process.
  • Simmer for another 1.5 hrs.
  • Remove can and cool before opening.
  • Place unused caramel sauce in glass jar in the refrigerator for up to 1 month.

Instant Pot Caramel Sauce

  • Place can of coconut condensed milk on trivet in instant Pot
  • Cover with water (1″ over the top of can)
  • Close and seal instant pot lid and set to manual high pressure for 15 minutes.
  • Let pressure naturally release and remove can from pot.
  • Let cool. (Best to leave it out overnight to cool)
  • Place unused caramel sauce in glass jar for up to 1 month in refrigerator.
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