• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Banana Bread Pudding

April 25, 2015 By Susan Voisin 46 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

Vegan Banana Bread Pudding
My “little girl” turned 18 last week. I feel like I should have something profound to say on this momentous occasion, but everything that comes to mind is so trite: “Time flies.” “They grow up so fast.” “It seems like only yesterday that she started kindergarten.” There’s a reason those expressions are so overused: The feelings of amazement, pride, and nostalgia you feel at seeing your child become an adult are both universal and indescribable. “Where does the time go?”

So instead of spouting more cliches, I thought I would stroll along memory lane and remind you of E’s earlier appearances on this blog. Here she is blowing out the candles on her 9th birthday, when I had only been blogging 3 months. And here she is on her 10th birthday, looking like she’s costumed for a Harry Potter movie. And here she is actually posing for pictures on her 11th birthday.

You may notice two things about these birthday posts: First, they all feature some luscious, not fat-free dessert. Second, except for once on her 14th birthday, E stopped allowing me to post her birthday photos on the blog. So it is quite a feat that today I’ve been given permission to post a photo of her taken just three days after her 18th birthday.

E at 18

Last week E and I took our final college tour (she has to choose one by May 1), and while driving from one college to another, we stopped for coffee and leg-stretching in the town of Marion, Iowa, where we discovered several irresistible antique stores and this train caboose.

For her birthday, E continued the family tradition of choosing an untraditional dessert instead of birthday cake. She specifically asked for my husband’s bread pudding, which as I’ve mentioned before, contains more fat than you can shake a stick (of butter) at. Well, that wasn’t going to happen.

Vegan Banana Bread Pudding

Instead, I adapted my Pumpkin Bread Pudding to use bananas, and she loved it. It’s an amazingly decadent tasting dessert, but unlike some of E’s earlier birthday recipes, it contains no added oil, chocolate chips, or coconut. The rum or brandy in the sauce added an adult flavor that seemed perfect for an 18th birthday–her first as an adult and her last here at home with us.

Vegan Banana Bread Pudding
5 from 5 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Banana Bread Pudding

If you don’t want to use alcohol, try substituting a half teaspoon or so of rum extract.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 9
Author Susan Voisin

Ingredients

  • 1 16-ounce loaf French bread
  • 1/2 cup raisins
  • 1 1/2 cup unsweetened almond milk vanilla or plain (or other non-dairy milk)
  • 1 cup mashed overripe bananas
  • 1/4 cup maple syrup
  • 1/4 cup dark brown sugar
  • 2 teaspoons cornstarch or potato starch
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice

SAUCE

  • 1/2 cup apple cider or apple juice
  • 1/4 cup maple syrup
  • 1 teaspoon cornstarch mixed with 1 tablespoon apple juice
  • 1 1/2 - 2 tablespoons brandy, rum, or bourbon (see Notes below)
  • 1/4 cup chopped pecans or walnuts optional
Prevent your screen from going dark

Instructions

  • Cut or tear the bread into bite-sized pieces. If the bread seems moist or dense, spread it out on a cookie sheet and toast it for a few minutes in the oven. Place it in a large bowl and add the raisins.
  • Put the non-dairy milk into the blender along with the banana, maple syrup, sugar, cornstarch, vanilla, baking powder, and spices. Blend until smooth. Pour it over the bread, using a silicone spatula to get out every drop. Stir well to completely coat all of the bread. Set aside to soak for a few minutes while you ready the pan and preheat the oven.
  • Preheat oven to 350F. Line an 8×8-inch baking dish with parchment paper or oil lightly. Pour the bread pudding into the pan in an even layer. Bake for about 45 minutes or until top is set and beginning to brown. Remove from oven and allow to cool for at least 15 minutes.
  • While the pudding is cooling, make the sauce. Place the apple cider and maple syrup in a small saucepan over medium heat, and bring to a simmer, stirring often, until reduced to about half. Carefully add the cornstarch mixture and stirring constantly, bring to a boil and cook for another couple of minutes, until mixture is no longer cloudy. Remove from heat and add the brandy or other spirits a little at a time, to taste. Stir in the nuts. Poke a few holes in the top of the bread pudding with a toothpick, and pour the sauce over the top, distributing nuts evenly. Cut into squares and serve warm.

Notes

If you don’t want to use alcohol, try substituting a half teaspoon of rum extract.
Nutrition Facts
Banana Bread Pudding
Amount Per Serving (1 serving)
Calories 317 Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Sodium 386.7mg17%
Carbohydrates 62.9g21%
Fiber 2.8g12%
Sugar 26.6g30%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Dessert
Cuisine Oil-Free, Vegan
Keyword vegan bread pudding
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email
Please pin and share:
Vegan Banana Bread Pudding: : You will never know there's no added fat in this vegan bread pudding, a healthy version of the decadent New Orleans' dessert. #vegan

Filed Under: Desserts, Family Favorites, Recipes Tagged With: Louisiana, Southern cooking, Soy-free

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « The Best Rigatoni and Vegetable Casserole
Next Post: Seitan Saltado (Peruvian Stir-Fry with Potatoes) »

Reader Interactions

Comments

  1. Marilyn Dubord

    April 25, 2015 at 10:21 am

    Your daughter E is beautiful !

    Thanks for all the wonderful recipes, I have a notebook full of them !

    Reply
  2. Susan Voisin

    April 25, 2015 at 10:38 am

    Stephen, I never said to use white bread. White or whole grain, it’s your choice. No need to be rude.

    Reply
    • Stephen M Albers

      April 25, 2015 at 11:28 am

      Susan,

      I was intending to be supportive of healthy desserts. In my experience in France, French bread is white bread. Further, a straight swap with just any whole grain breads does not optimize the recipe. My gut tells me a careful review to whole grain bread candidates would be fruitful in optimizing the recipe for taste, mouth feel and nutrition. And what better organ to trust than my gut.

      Stephen

      Reply
      • Kcalla

        April 26, 2015 at 4:26 pm

        We have come so very far in awareness of respectful treatment of others, but the posts in response to your (always generous) sharing of your food knowledge are important reminders of the demeaning effect, even if unintended by the author, of our choice of words. The offensive and demeaning language of “you are a big girl now” with the follow on of behavior correction is the larger issue. That this was not immediately obvious to the poster reveals how insidious the word choice problem is. Replace the word “girl” with the word “boy”, and many men would find the post equally insulting addressed to them personally.

        Reply
  3. moonwatcher

    April 25, 2015 at 10:49 am

    Hi Susan,

    I love this coming of age post through birthday desserts!! I remember these blog posts with fondness, too, and what a wonderful example it was to see a beautiful thriving active girl, growing up vegan!! You must be so very very proud of her and what a intelligent and beautiful young woman she is becoming. I wish her, and you and your husband, all the best as she makes this decision. The future is bright ( and sweet with this excellent banana bread pudding)!!!

    much love

    Maria

    Reply
  4. Ranjana

    April 25, 2015 at 11:03 am

    Susan I have recently started visiting your website and I am in love with all your recipes. Keep up the good work and happy birthday to your beautiful daughter. White or whole grain – I love that you always make your recipes versatile!! AND I like your courage to address rudeness.

    Reply
  5. Lisa

    April 25, 2015 at 11:58 am

    Susan, thanks for the recipe. I made the pumpkin bread pudding and loved it and can’t wait to try this. 🙂 E seems like an amazing young lady and you should be proud.

    Stephen, in the US you can generally find whole grain French bread relatively easily. In any case, white bread once in a while for a special occasion isn’t the end of the world. Perhaps there is a language barrier and you didn’t intend it, but for future reference, telling a grown woman that she is a big girl now comes across as very condescending.

    Reply
  6. Liliana

    April 25, 2015 at 12:07 pm

    Hi, there! Happy Birthday! And it looks warm as well according to what the birthday girl is wearing, which makes me very jelaous since here in Newcastle upon Tyne in the UK we have 8 degrees! Never mind, a nice pudding will warm our hearths! 🙂
    I like your recepies, a lot, often I adapt them, like with any blog I follow, because I am a big girl and I love all bread, Stephen, white and wholegrain, and pinky purpleish redddish when I put beetrott in it (yes, I make my bread) and because I am a big girl like everyone here, Stephen, I read and then choos what I like.
    Susan, you rock! I love those american recepies of yours to match my italian ones mixed with (very few) british ones (they are not really famous for food, are they?) and far est ones! Take no notice of sarcastic patronising attitudes and keep enjoying making us happy!
    Best wishes! xxx

    Reply
  7. Scott

    April 25, 2015 at 12:47 pm

    Susan, my son turned 18 on New Year’s Day and will be graduating from high school next month, so my wife and I are going through the same experiences and emotions. Friends warned us the time would fly by, and we warn friends with younger children the same, but in the end, time is fleeting, so you can’t do anything about it other than cherish every moment you have with your kids. Meanwhile, this sounds delicious, so thank you. And hey, who says you can’t have a little white bread when it’s time for dessert (even if there are whole-grain French breads out there), hmmm? 😉

    Reply
  8. Millie | Add A Little

    April 25, 2015 at 1:10 pm

    This looks wonderful and happy birthday to your (not so little!) girl!

    Reply
  9. Hope

    April 25, 2015 at 1:57 pm

    MMMMMMM…. I just adore/ as does my hubby/ your pumpkin bread pudding! He practically drools when he sees the loaf of french bread going into the grocery cart!! I am thinking about using whole wheat bread that I bake myself instead- this way there will be no giveaway hint that we are going to indulge in desert for 5 nights… which is how long it takes the two of us to fully indulge in your bread pudding! This looks to be spot on for Mothers Day- agreed????

    When I cook my 5# of white potatoes in the pressure cooker- I make a half recipe of your mushroom gravy- and dinner that night is mashed potatoes & gravy with a side of a colorful veggie… and we feel as though we have indulged in a turkey dinner- cause that is what your gravy reminds us of.

    thank you precious- for all your loving recipes

    Hope Green

    Reply
  10. Gina

    April 25, 2015 at 2:10 pm

    Thanks for this beautiful recipe, which is also timely, as I will make it this weekend with bananas that need using (can’t wait to taste!). ‘ E and caboose’ is such an interesting, nice photo. I’ve read your site for a few years, and can say that you have prepared your daughter well for life– she is very fortunate. It’s up to her, now, and she looks confident and ready for the challenges ahead. Well done!

    Reply
  11. Susan M.

    April 25, 2015 at 6:18 pm

    Happy Birthday to your lovely daughter! We often enjoy the Sweet Sixteen Bars from–of course–her 16th birthday. 🙂 Our son just turned 22 this past week–I am still in shock. One of the mysteries of life how he can be 22 and I am still 29! 😉
    Thank ou for ALL you do, Susan, to share yummies and encourage healthier living. You are awesome!

    Reply
  12. Laloofah

    April 26, 2015 at 9:40 am

    Happy Belated Birthday to sweet E! Wow, that did go by fast – she was just 10 when I first found your blog. (The passage of time is measured more subtly when you have dog children instead of human children!) 🙂 I loved revisiting her birthday photos – the ones from her 11th birthday are my favorites. So joyful and beautiful! And look at her now – so lovely and youthfully mature. And she sure looks like her mom! 🙂

    I can’t wait to hear what college she ends up choosing! How many did she visit?

    As always, the recipe looks and sounds delicious! Sure has been gratifying these past 8 years, sharing your recipes, your daughter’s metamorphosis from child to adult, your family vacations, your courageous overcoming of challenges, and your friendship. Looking forward to the next however-many-decades you continue your generous blogging and yummy dishes, and next exciting chapters of the Adventures of E! 🙂

    Reply
  13. Sharon

    April 26, 2015 at 2:42 pm

    Thank you for this recipe. I have a load of bananas and this sounds terrific!

    Your post about your lovely daughter’s 18th birthday brought tears to my eyes. I certainly understand that feeling of “How did they get so old, so fast?” Mine is now 25, and it’s still weird. Hug them while you can!

    Thank you for all your wonderful recipes and sharing your life with us. 🙂

    Reply
  14. Ranjana

    April 27, 2015 at 9:34 am

    Does anyone know if I can replace rum extract with anything similar?

    Thanks so much:)

    Reply
  15. deanna

    April 27, 2015 at 4:28 pm

    Oh my goodness, you have just finalized my 10-year-0ld daughter’s future: she is NOT allowed to turn 18!!!!

    A very touching glimpse of my present and future-come past before my eyes.

    Thanks for being brave for the rest of us…..

    Reply
  16. Christine (The Raw Project)

    April 27, 2015 at 11:04 pm

    This looks amazing and I must make for hubby soon since he’s a serious bread pudding fan. Thanks!

    Reply
  17. Veganopoulous

    April 28, 2015 at 4:07 am

    Another fabulous recipe that I will make asap as it’s perfectly suitable for our chilly autumn here in Melbourne. Many happy returns to your ‘little girl’ and best wishes for her college adventures 😀

    Reply
  18. Joan @ The Fair Kitchen

    April 29, 2015 at 1:21 am

    I can’t to try this recipe in my kitchen. Would it taste as delicious as the picture? In your future post especially when its about food and the kitchen could you include more pictures? Images makes blogs and articles more appealing to people.

    Reply
    • Joan @ The Fair Kitchen

      April 29, 2015 at 1:23 am

      * I can’t WAIT to try this recipe in my kitchen

      sorry for the missing word

      Reply
  19. David

    April 29, 2015 at 4:26 pm

    Hi Susan,

    This doesn’t need to go on the web page – it is for your use.

    In your Best Rigatoni and Vegetable Casserole, you asked for possible corrections. In this Banana Bread Pudding recipe, you have 1/4 cup maple syrup listed twice.

    Thanks again for all your great fat free recipes.

    Reply
    • Susan Voisin

      April 29, 2015 at 5:38 pm

      Thanks, David. Actually, I use 1/4 cup maple syrup twice in this recipe–once in the pudding itself and again in the sauce. I need to think of a way to make that clearer. I really appreciate the heads-up!

      Reply
  20. Anna

    April 30, 2015 at 4:56 am

    looks delicious!!

    https://aspoonfulofnature.wordpress.com/

    Reply
  21. Em

    April 30, 2015 at 8:59 am

    Your daughter is beautiful! I started getting teary eyed AGAIN reading your story- my DS has chosen Stanford and we went to admit weekend. It was wonderful to spend time with him there (a little most of it was on campus for him getting to know the place) and so I was remembering everything and h0w fast it did go by.
    Thanks for this wonderful recipe. May is bringing us many moments to celebrate and this looks like a good one to do it with!

    Reply
  22. Lauri

    April 30, 2015 at 3:50 pm

    Susan:

    I love to see recipes like this! Just because I am vegan doesn’t mean that I don’t want to eat the same types of food that my friends and family eat; and if I can serve them something familiar that is veganized and delicious it goes a long way in my quest to show them that cruelty free is the way to go. Bread pudding without eggs? What!!! So excited to try this recipe.

    Reply
  23. Sam Brown

    May 2, 2015 at 9:40 am

    I know how it feel to have a little girl one moment and a young women the next…
    Ill have to give this a try – looks amazing.

    Reply
  24. Jan B.

    May 3, 2015 at 4:50 pm

    Dear Susan: I know how you feel. My daughter, Kat, just graduated from college. She is 22. Her twin brother has a year to go.

    Reply
  25. Thunderbuns

    May 4, 2015 at 10:47 am

    This looks like an amazing recipe! I love bread pudding in all different flavors. The topping “sauce” is a great touch. I’ll have to try that next time.

    Reply
  26. Jen

    May 4, 2015 at 12:09 pm

    Daaaaaaang! That makes me feel old! I’ve been reading your blog forever, and remember when she was so young! Sounds like a great dish too. 🙂 Thanks for all of the great recipes over the years.

    Reply
  27. Nita Ruggiero

    May 4, 2015 at 3:58 pm

    She has grown into a beautiful young woman!!! I feel as though I’ve watched her grow up through your posts over the years.

    Reply
  28. Patti Garland

    May 10, 2015 at 5:05 pm

    I made this today with a delicious french bread (Yep! it was white 🙂 from Whole Foods. Just used cinnamon and nutmeg for spices and I added another banana sliced to the bread cubes. It was fantastic! Thank you for a great recipe. Happy Mother’s Day!

    Reply
  29. Emmy Kane

    June 1, 2015 at 10:26 pm

    Both the recipe and the story you shared are heart-warming and lovely! Congratulations on E turning 18! You know what they say Susan, ‘time flies when you’re having fun’ — and from the looks of your blog posts from day 1, you have been having FUN and we’re grateful that you took the time to share it with us.

    Thanks for making this easy to follow!
    P.S. thanks for clarifying in the comments about using 1/4 cup maple syrup twice! 😀

    Emmy

    Reply
  30. Adam

    June 18, 2015 at 8:55 am

    I tried this recipe last night and used 1% milk, because that’s what I had on hand. I wanted to let you know that it is my new bread pudding recipe! Both the mother and I very much enjoyed it. Thank you for sharing this one with us!

    Reply
  31. The Vegan Junction

    June 21, 2015 at 12:36 am

    Great recipe! This is definitely a delicious and filling treat, thanks for sharing it.

    Reply
  32. Jane A.

    July 21, 2015 at 12:27 am

    63 grams of carbs per serving? That’s quite high, even for a dessert! Are you meeting your weight loss goals eating this way, Susan? I would struggle with the blood sugar highs and lows that your low fat, high carbohydrate diet would inevitably cause. Once I started eating more fat and cutting back on added sugar and flour, I finally reduced my joint pain and lost weight.

    The story you wrote was beautiful. Congrats to your daughter!

    Reply
  33. Veganchick

    July 24, 2015 at 7:10 am

    Me and my husband just had it a dessert and it was delicious, he and I loved it. You’re too talented and one of my top go to vegan, animal loving blogs

    Reply
  34. Mary

    December 2, 2016 at 6:20 am

    Susan,
    I made this the wknd. After thanksgiving. My husband could not get enough!! This wknd I will add nuts and blueberries, and try a different bread! Its a new fav. In our home now. Love your recipes!

    Reply
  35. Lauren Vaught

    March 12, 2017 at 4:35 pm

    Thanks to your continuing recipe inspiration, I made my version of your recipe this morning, as we looked out onto a beautiful snowy mountain in Asheville! You’ve been a WFPB mentor for 5 years and I appreciate all you do. I wish I could send you a photo of my own bread pudding.

    Reply
    • Susan Voisin

      March 12, 2017 at 5:23 pm

      I’d love a photo of both the bread pudding and the snowy mountain. Asheville is my favorite city, and I will be visiting soon, but I think the snow will be gone by then.

      Reply
  36. Bryna Block

    November 12, 2017 at 10:56 pm

    An outstanding recipe that takes well to substitutions. Can’t wait for a special occasion to make it again! Thank you!

    Reply
  37. Kim

    April 20, 2018 at 8:45 pm

    Love it!

    Reply
  38. Clay

    July 13, 2018 at 1:14 pm

    I used to live just down the road from that caboose in Marion! Fun to see when I was just looking for a way to use up some of my bread that is starting to go stale, but without all that dairy.

    I hope your daughter has enjoyed school wherever she ended up, I am sure this recipe will work out great if I can make it to the store to find the remaining ingredients.

    Reply
  39. Patti

    September 23, 2019 at 8:41 pm

    Hi, Susan. I love your recipes and this one is delicious. I used a crusty whole wheat loaf that I bought at Trader Joe’s (called Pain Pauline) and it worked very well. I added a few slices of banana throughout. Thank you—this easy dish will be a family favorite for special occasions for years to come.

    Reply
  40. Kim

    February 25, 2020 at 12:57 pm

    To finish off my last Cajun meal from the gumbo and jambalaya night, I will make this! Woohoo! Thx, Susan

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2022 · Susan Voisin · Privacy Policy· Log in