Banana Bread breakfast pudding (gluten free)

While I am resting up from our 88 mile ride and having a boring day, I figured I would entertain you with my banana bread breakfast pudding!

This is a take on the other gluten free pumpkin cake.


  • 2 egg whites (or 1 egg)
  • 1 ripe banana, 6-7 inches
  • 14 grams of coconut flour (2 tbsp)
  • 1/4 tsp of baking powder
  • cinnamon

In a bowl, mash the banana until it is liquidy.  The riper the banana, the easier this is and the sweeter it is.

Then add the egg whites and cinnamon

And mix well to combine.

Normally I don’t sift coconut flour, but the brand pictured above is a little clumpy, so I like to sift it to keep lumps from happening.  I have a tiny little strainer that I just plop over the bowl and add the coconut flour and the baking powder to:

All sifted and pretty.

Now mix really well.

Pour into a small baking dish.

Now you could microwave this for a couple minutes, but it really is much, much better baked.  I popped it in the toaster oven at 350 degrees for 20 minutes.  You could also put it into 2 muffin cups and reduce the baking time (not sure by how much, but start checking at 12 minutes).

I comes out beautiful and puffed up:

Super moist and delicious!

You can top it however you like.  I, myself, love coconut butter and a drizzle of chocolate syrup:

Or even some peanut butter and jam!

This is easy to make ahead and reheat for mornings on the go.

Nutritional stats for the entire cake (no toppings):

Calories: 182

Fat: 1.5 g

Carbs: 33 g

Fiber: 9 g

Protein: 11 g

Linking this post to Fat Tuesday Forager Festival!  Check out other real food recipes.

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30 thoughts on “Banana Bread breakfast pudding (gluten free)

  1. debby

    I think I need to keep trying with the coconut flour. There’s something about the texture that I don’t like that much, but I think maybe its more my expectation of what I think it will taste like. And I need to let it be different and let that be okay. If that makes sense.
    debby´s last blog post ..Celebrate!

    1. Lori Post author

      I think the trick is to not think of it as flour, because it isn’t LOL

      Without the gluten, it won’t be like a traditional baked good, but this is moist like pudding, so I really like it. I love bread pudding!

  2. Alison

    Mmmm love gluten-free treats.

    I tried modifying my tiny chocolate cakes to use coconut flour instead of the almond flour but coconut flour isn’t working for me. Made a mushy blob. Maybe I should try 1/2 and 1/2.

    Also love your toaster oven. I keep hearing about how bad microwaving is but who has the time to heat/cook everything without one!! Just have to find a new place with room for a toaster oven…
    Alison´s last blog post ..The Good & The Bad

  3. Sara Workman

    How much is two egg whites? I have the liquid like you do, and I made it today, but it didn’t turn out quite right. I wasn’t sure how much I was supposed to add for the egg whites, and just used 1/4 cup. Thanks!

    1. Lori Post author

      I Sara. I use 56 grams, which is one serving on my carton (maybe that is a 1/4 cup?). If the egg whites are really cold from being in the fridge, that could affect cooking time.

  4. SlimKatie @ Runs for Cookies

    I made this last night, and it was delicious!! I will definitely be making it again. This was the first thing I made with coconut flour, and I couldn’t stop sticking my nose in the bag to smell it–it smells heavenly! 😉 Next, I think I’ll try making your coconut bread/biscuits.

  5. Sharon

    This looks wonderful and I want to try it. Someone else referred to almond flour – do you think it would work?

    Also wanted to ask about the silicone muffin cup you’ve mentioned. All I can find are tiny cupcake sized in packages of six or eight (can’t remember which). I got the impression you have one that you bought individually and is larger. Can you clarify exactly what you are referring to and where you got yours. Thanks and Merry Christmas to you and John!
    Sharon´s last blog post ..The Verdict Is In – I’m Sold!

    1. Lori Post author

      Almond flour would work, but the texture will be different because almond flour is not as absorbent as coconut flour.

      Regarding the muffin cups. We got those at a kitchen store, I think. They are jumbo muffin cups and are individual. You can get them all in one silicone pan, which is what I usually see in stores. We just happened to find the individuals.

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    1. Lori Post author

      No – coconut flour and regular flour are very different in property. This would be too soupy since coconut flour absorbs a lot more moisture. You would have to experiment and see how much flour to use. HTH!

    1. Lori Post author

      I don’t know as I have never worked with egg replacers before and how they would work with this recipe. You could try the flax egg and see what happens. Maybe the Ener-C egg replacement product would work? If you try it, let me know!

  10. Mary Fenton-Lee

    There is a huge difference in the quality of coconut flour. Bob’s Red Mill is the best I’ve found. Others (other brands and bulk) are less expensive, but they aren’t as finely milled and the baked goods don’t turn out as well. And you don’t use much, so go ahead and buy the good stuff.

  11. Mary Fenton-Lee

    This would also be good with about 1/4 tsp of cinnamon, and maybe some chopped dates or cranberries.

    Regarding substituting almond flour: It may take some other adjustments because almond flour does not absorb liquid, while coconut flour is very thirsty. But it would be good.

    1. Lori Post author

      Coconut flour is really so different from other flours that you will have to experiment to see what would work. Coconut flour is very ‘thirsty’ so subbing another flour would probably lead to a thinner batter.


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