Banana Bread Pudding (with Soy Milk and Tofu)

IE0213_Back_in_Business_Banana_Bread_Pudding_lgThis is a lowfat version of America’s favorite comfort dessert, guaranteed to make any dairy-free skeptic a believer. Serve with Soy Whipped cream.


Serving: 8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes


For Banana Bread

1 liter lowfat, vanilla soy milk (about 4 cups)
1 cup sucanat sugar (an organic, naturally milled cane sugar juice with molasses)
2 tablespoons egg whites (from 1 egg)
4 ripe bananas, pureed or mashed
1 cup raisins
One 1 1/2-pound loaf spelt bread, or whole wheat bread
2 teaspoons ground cinnamon

For Soy Whipped Cream

10 ounces firm tofu
1/2 cup lowfat vanilla soy milk
1/2 teaspoon sea salt
6 tablespoons maple syrup


  1. Preheat the oven to 325 F. In a saucepan, heat the soy milk over medium heat, but do not boil.
  2. Add the sucanat and egg whites, and stir. Add the bananas and raisins and stir. Remove from the heat.
  3. Cube the bread and place in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with the cinnamon.
  4. Bake for 50 minutes. Serve warm. Store in your refrigerator for up to 3 days in an airtight container.

For Soy Whipped Cream

  1. Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt and maple syrup. Process until smooth.
  2. Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container.


Calories: 492
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 785 mg
Carbohydrates: 94 g
Fiber: 8 g
Sugar: 60 gProtein: 9 g
Calcium: 301 mg
Folate: 61 mcg

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