This was a dessert I created so I could still eat banana bread after having my wisdom teeth removed! Haha. If you would like regular banana bread then feel free to only use 1/4 cup almond milk and fully cook the bread. But I have to tell you, this pudding version was quite delicious and I might make it again even when my mouth has healed! Rhubarb is also optional but highly recommended! We grow it in our garden so this was the perfect opportunity for me to use it but chocolate chips would be great too.
The pudding serves 6 and comes in at a modest: 4F/20C/11P & 7.5g fibre per serving.
Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.
I’ll link to where you can purchase it if you are interested! 🙂
Now onto the recipe…
Preheat oven to 325*
Whisk together all wet ingredients in a large bowl:
1 whole egg
45g egg whites
1/2 tbsp greek yogurt
200g mashed ripe banana
1/3 cup unsweetened vanilla almond milk
1 tsp pure vanilla extract
1 tbsp(12g) brown sugar
Combine all dry ingredients in a separate bowl.
3 tbsp(21g) coconut flour
1 tbsp(10g) vital wheat gluten
1 1/2 scoops cellucor PB Marshmallow whey
30g vitafiber powder
2 tbsp skim milk powder
2 tbsp splenda (more or less to taste!)
1 tsp baking soda
1/4 tsp salt
Fold the dry ingredients gently into the wet along with 1 tbsp(15g) melted butter until JUST combined.
Fold in 1/2 cup diced rhubarb and scrape the mixture into a small loaf pan sprayed with pam. Bake for 35-40min or until the edges have browned slightly and a toothpick comes out JUST barely clean but the center is still moist(don’t overbake!). Cool before slicing and serving! Enjoy!