We are both busy people. So busy that the food in our kitchen sometimes goes rogue. Take last weekend for example. A partially eaten loaf of bread and a pair of bananas in my kitchen were scheming to rot their way to mold and un-eatability. Luckily, we swooped in and had us an intervention.
This is the almost rogue, stale bread. I
sliced sawed it into 1 inch thick slices and then quartered them.
I used my Vitamix to blend: 1 cup of almond milk, 1/2 cup cashew cream, 2 ripe bananas, 1 flaxseed egg (1 tbs of ground flax seeds mixed with 3 tbs of water), a 1/4 cup of maple syrup, a 1/4 cup of agave, 1 tsp of vanilla and a dash of cinnamon.
I poured this sweet concoction over the bread.
I let the bread soak in the liquid for about 30 minutes. That bread needed to be taught a lesson.
I stirred in about 1 cup of chocolate chips and then used an ice scream scooper to scoop the bread soup into muffin tins. There was extra liquid leftover.
I baked it for about 30-40 minutes at 350 until they looked like this.
So, I was hoping for nice little portable bread pudding muffins, but they were way too gooey for that especially with the homemade icing (powdered sugar, vanilla and milk) on top. They tasted good…but dare I say they were *gasp* too sweet!
This is the inside. Nope, no more rogue. Looks like the intervention worked.
This “recipe” needs work for sure. I would most definitely reduce the sweetener in the liquid next time, and if I’m saying that, trust me, it’s a little too sweet.
Later that night, I decided to have my bread puffins with almond-coconut milk to help offset the sweetness.
I poured about a cup of it over the deconstructed bread puffins and THIS was the winning combo!!
Can’t go wrong with bananas, chocolate and almond/coconut milk. That’ll teach that bread to go rogue all up in my kitchen!
This experiment was inspired by Veganshiela’s banana bread muffins and Isa’s bread pudding in Veganomicon.