Low Sodium Banana Bread Pudding
Indulge in the comforting sweetness of Low Sodium Banana Bread Pudding, a healthier twist on a classic dessert that's perfect for heart-conscious eaters. This recipe features ripe bananas and whole wheat bread as its base, ensuring both natural sweetness and wholesome texture. Unsweetened almond milk replaces traditional cream for a lighter touch, while warm spices like cinnamon and nutmeg amplify the flavor profile. Raisins provide bursts of chewiness, making each bite irresistibly satisfying. Ready in just under an hour, this low-sodium treat is ideal for family gatherings or a weekday indulgence. Bake it to golden perfection and serve it warm or at room temperature for a dessert that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 6 slices whole wheat bread
- 2 cups unsweetened almond milk
- 3 units large eggs
- 0.5 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup raisins
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x9-inch baking dish with the unsalted butter, ensuring even coverage.
Peel and mash the ripe bananas in a large mixing bowl until smooth.
Tear the whole wheat bread into small pieces and add them to the bowl with the mashed bananas.
In a separate bowl, whisk together the unsweetened almond milk, large eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
Pour the milk mixture over the banana and bread mixture, stirring gently to ensure the bread pieces are fully soaked.
Fold in the raisins, distributing them evenly throughout the mixture.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center is set.
Remove from the oven and allow to cool slightly before serving.
Serve warm or at room temperature for a delightful low sodium banana bread pudding.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 345.1 g | 125% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 210.2 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1330 mg | 102% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2914 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
