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Banana Peanut Butter Pudding
Did someone say Peanut Butter? This filling and delicious recipe will be devoured in minutes.
Recipe inspired by Erin Wright – The Food Mentalist
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FEATURING Hi-Fibre Lo-GI White Block Loaf
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Ingredients
4 slices of Bakers Delight Hi-Fibre Lo-GI White Block Loaf
2 eggs
1 tsp vanilla bean paste or essence
1/3 cup skim milk
1/4 tsp salt
1/4 cup light peanut butter (smooth)
1 tbsp honey
2 ripe bananas
Oil spray to grease your ramekins
1 tbsp brown or demerara sugar (optional)
Low fat vanilla yogurt to serve (optional)
Method
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Step 1
Roughly tear the bread into 1–inch pieces and set aside. In a large bowl whisk together the eggs, vanilla, skim milk and salt.
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Step 2
Heat the peanut butter and honey in the microwave until melted (about 3 x 10 second).
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Step 3
Whisk the peanut butter and honey mixture into the egg mixture until combined.
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Step 4
Gently fold the bread through the egg-peanut butter mixture until evenly coated and all the pieces have been coated in the egg mixture. Thinly slice the bananas and stir them gently in. Lightly grease 4 (3/4 cup capacity) ramekins.
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Step 5
Spoon the pudding mixture into the ramekins. Cover in plastic wrap and refrigerate for 4 hours or overnight to allow flavours to infuse.
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Step 6
Preheat oven to 200°C. Sprinkle a little brown or demerara sugar on tops of puddings and bake for about 20 minutes, until top is golden and the pudding has puffed slightly.
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Step 7
Serve immediately with low fat vanilla yogurt.
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