Peanut butter banana bread pudding bake

Peanut butter banana bread pudding bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 505.8
  • Total Fat: 18.1 g
  • Cholesterol: 135.4 mg
  • Sodium: 636.3 mg
  • Total Carbs: 62.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 25.0 g

View full nutritional breakdown of Peanut butter banana bread pudding bake calories by ingredient
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Introduction

A delicious breakfast or brunch bake that combines the richness of a peanut butter banana sandwich with the fluffy, creamy feel of a custard.
Probably not for anyone on a diet, though there isn't really anything wrong with the fats from eggs or nuts! I have however kept the sugar somewhat tamed, and included protein powder to round out the fat and carbohydrate content, as one serving is designed to be a quick morning meal.
A delicious breakfast or brunch bake that combines the richness of a peanut butter banana sandwich with the fluffy, creamy feel of a custard.
Probably not for anyone on a diet, though there isn't really anything wrong with the fats from eggs or nuts! I have however kept the sugar somewhat tamed, and included protein powder to round out the fat and carbohydrate content, as one serving is designed to be a quick morning meal.

Number of Servings: 6

Ingredients

    2 medium/large ripe bananas, thinly sliced
    2 cups milk, 2% or whole
    2 loaves Le Petit Francais French baguettes, or other loaf(s) that equal 220-240g) baked according to package directions, cooled slightly and sliced or torn into bite sied pieces
    4 large eggs
    1/4 cup granulated sugar
    1/4 cup plus 1 tbsp. Erythritol sweetener (or your favorite sugar substitute)
    1/2 cup creamy, all natural peanut butter
    1 scoop (28-33g) plain or vanilla
    1 tsp vanilla extract (optional)
    1/4 tsp. kosher salt

Tips

I've only made this once, and the brands and proportions can, and should, be fiddled with to your tastes. Also, as anyone who has made and/or eaten banana bread can confirm, bananas take on a brown and rather unattractive look when baked. Next time I may put the sliced banana on the bottom of the pan before pouring in the bread custard mixture.


Directions

Preheat oven to 350 degrees. Grease a 9x13 inch pan with cooking spray, or line with foil.
In a medium bowl, whisk the eggs for 1 minute. Add to it the vanilla, sugar, erythritol, salt until combined; add milk. Add bread pieces to custard mixture, toss gently to coat, and allow to soak for 10-20 minutes.
Pour bread custard mixture into greased pan. Top with banana slices evenly.
Put peanut butter in a microwave safe cup and heat for 30-60 seconds, until warm enough to drizzle easily on top of everything.
Bake for 35-40 minutes, or until firm in the center. Allow to cool for a few minutes before slicing and serving. Allow to cool completely before moving to a container with a tight-fitting lid.
Keeps in the fridge for a few days.

Serving Size: Makes 6 3x4 inch squares

Number of Servings: 6

Recipe submitted by SparkPeople user ELOORA.

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