Banana Chocolate Chip Bread Pudding Vegan Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
• Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Steps:

• Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
• Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.

Steps:

• Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.
• In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine.
• Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet.
• Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas.
• Pour mixture into loaf pan, patting down to make an even top.
• Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

Steps:

• Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl. In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet. Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top. Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

Steps:

• Place soybeans in a blender; add water, a little at a time, and blend to pudding consistency. Add chopped bananas and cocoa; blend until combined.
• Transfer to a bowl. Garnish with walnuts in the center and banana slices around the edges.