Low-Fat Banana Bread Pudding
A light, flavorful banana bread pudding made with ripe bananas, raisin bread, and skim milk, perfect for a comforting dessert or brunch option for health-conscious eaters.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a food processor or blender, puree the bananas.
- Spray a shallow 2-quart baking dish with cooking spray.
- Add the cubed raisin bread to the dish.
- In a mixing bowl, combine skim milk, sugar, Egg Beaters, and vanilla; mix well.
- Pour the mixture over the bread cubes in the baking dish.
- Bake in the preheated oven for about 45 minutes, or until set and golden.
Tips & Substitutions
For a healthier twist, consider substituting the sugar with a natural sweetener like honey or maple syrup, reducing the overall calorie count. If you want to make it gluten-free, use gluten-free bread. For added flavor, mix in some cinnamon or nutmeg. If you don't have raisin bread, any day-old bread will work, but consider adding some dried fruits or nuts for extra texture.
Serving Suggestions
Serve warm, drizzled with a light vanilla sauce or a dollop of low-fat yogurt. It pairs wonderfully with fresh berries or a scoop of low-calorie ice cream. For a delightful brunch option, consider serving it alongside a fruit salad or other vegetarian recipes for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30-60 seconds or until warmed through. You can also bake it in the oven at 350°F for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Banana Bread Pudding contains roughly 995 calories, with 14g protein, 167g carbohydrates, and 21g fat. It is an excellent source of vitamin C (64% of the Daily Value), iron (59% of the Daily Value), and calcium (53% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 622mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of day-old bread?
While day-old bread is preferred for better absorption of the liquid, you can use fresh bread. Just toast it lightly before cubing to help it soak up the mixture without becoming too soggy.
Can I add other fruits to this pudding?
Absolutely! You can incorporate other fruits like apples, peaches, or berries into the mixture. Just make sure to adjust the sweetness based on the additional fruits used to ensure the balance of flavors.
Is it possible to make this banana bread pudding vegan?
Yes, you can make this recipe vegan by replacing the Egg Beaters with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), and using a plant-based milk such as almond or oat milk instead of skim milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).