Grain-Free Banana Pudding Bread with Salted Maple Butter (Gluten-Free, Dairy-Free, Egg-Free, Refined Sugar-Free) (Edit recipe)

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Golden edges that taste like caramelized bananas surround a gooey butter cake-meets banana pudding interior in this delicious grain-free, gluten-free, dairy-free, egg-free, and refined sugar-free banana bread. The salted maple butter is so dreamy and mouthwatering slathered on each thick slice too. Once chilled for several hours, then sliced, this versatile banana pudding bread becomes banana pudding cheesecake! Each chilled slice has the texture and consistency of a light cheesecake and tastes amazing this way too! See notes for vegan and Whole 30 options.

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PREP TIME

10 minutes

COOK TIME

50 minutes to 1 hour

INGREDIENTS

10

Serves: 8

Ingredients

0.5 cup Unsweetened Vanilla Almond Milk
1 Tbsp Apple Cider Vinegar
1.5 cups Banana, About 4 medium-size, very ripe bananas; mashed
2 tsp Pure Vanilla Extract
0.5 cup Plant Based Butter, Melted
2 cups Multi-Use Bakery Mix, Grain Free Planet's Multi-Use Bakery Mix
1.5 Tbsp Collagen, Unflavored (optional) *To make recipe vegan, omit collagen*
3 Tbsp Plant Based Butter, For salted maple butter; softened at room temperature
2 tsp Pure Maple Syrup, For salted maple butter
0.5 tsp Sea Salt, For salted maple butter (I used extra coarse sea salt, If using fine sea salt, reduce to 1/4 tsp)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Grease 9x5x3-inch ceramic or nonstick loaf pan with plant-based butter; set aside.
Combine almond milk and vinegar in small bowl; allow to sit 10 minutes.
Add mashed bananas to large mixing bowl. Stir in vanilla, followed by grain-free almond flour blend; stir to combine. Stir in almond milk mixture until combined.
Add collagen (if using); stir to combine.
Spoon batter into prepared loaf pan, evenly smoothing out top with rubber spatula.
Bake on middle oven rack for 50-60 minutes, or until golden brown and toothpick inserted in center comes out clean. Allow to cool at least 30 minutes in pan before carefully flipping over to remove loaf from pan. Continue cooling on wire rack.
To make salted maple butter, combine softened plant butter, maple syrup, and sea salt in small bowl or ramekin.
Use serrated knife to slice into 1-inch thick slices (or desired thickness). Spread salted maple butter over each slice.

Notes

Can serve slightly warm or at room temperature. If you wrap the cooled bread tightly in aluminum foil and refrigerate for at least 4-6 hours, the chilled bread, once sliced, surprisingly has the consistency of cheesecake and is delicious served this way also (slices can still be slathered in salted maple butter if serving as a healthy "cheesecake" alternative; if desired). To make recipe Whole 30-compliant, omit the pure maple syrup and use a Whole 30-compliant sugar substitute. To make recipe vegan, omit the collagen.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	491
Fat:	34 g
Carbohydrates:	28 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	749 mg
Fiber:	10 g
Sugars:	9 g
Calculated per serving.