Caribbean Banana Dessert
Submitted by Lady
Vegan banana bread pudding baked in a water bath with citrus zest, pineapple juice, and soy milk. Egg-free and dairy-free, it chills into a firm, fruity tropical dessert.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
4 hrsA Caribbean-inspired bread pudding that happens to be completely vegan.
Banana chunks get tossed with fresh lemon and orange zest, then baked in a custard made from egg replacer, soy milk, brown sugar, and breadcrumbs.
Pineapple juice adds a tropical sweetness that plays off the citrus, and the water bath keeps everything moist and tender.
After chilling, it unmolds into a firm, sliceable dessert with layers of fruity flavor in every bite.
Chef Tips
- Use ripe but not mushy bananas. You want them to hold their shape in chunks rather than dissolving into the batter.
- Keep an eye on the water level in the bain-marie during baking. Top it up with more boiling water if it drops below halfway.
- Chill for the full 2 hours before unmolding. If you rush it, the pudding won’t hold its shape.
Variations
- Add a tablespoon of dark rum to the batter for a boozy kick.
- Fold in shredded coconut for extra tropical texture.
- Swap the breadcrumbs for crushed vanilla wafers for a richer base.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Oil a 1½ quart mould.
Combine peels and juices with banana and set aside.
Place egg replacer, sugar and pineapple juice in a food processor and pulse until blended.
Add soy milk and bread crumbs and pulse a few more times.
Spoon mixture over banana mixture.
Add margarine, mix well and pour into prepared mould.
Place mould in a large pan and pour in enough boiling water to reach halfway up the sides of the mould.
Bake 1 hour 20 minutes, a knife inserted should come out clean.
You may have to add more boiling water during the cooking time.
Cool 20 to 30 minutes and then remove from the mould.
Refrigerate 2 hours before serving.
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