Banana Maple-Pecan Pudding
Here is a luscious, elegant dessert that has two health-promoting bonuses: it is both high in fiber and full of wholegrain goodness.
Vegan Variation: Use organic, unsweetened soymilk instead of dairy milk and egg substitute to replace the eggs.
Serves 6
At Nature’s Path we recommend you use organic ingredients whenever possible. This recipe was created especially for Nature’s Path by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- Egg Replacer equivalent to 2 large eggs
- 2 cup Whole Milk
- 1/2 cup Maple Syrup
- 1 tsp. Vanilla Extract
- 1/4 tsp. Ground Cinnamon
- 1 cup Pecan or walnut halves
- 4 Bananas, firm, ripe, peeled and sliced
- 1 1/2 cup Nature’s Path Pumpkin Flax Plus Granola
Directions:
- Set rack in middle of oven and preheat to 350 degrees.
- In a 2-quart ovenproof baking dish, whisk together egg replacer, milk, maple syrup, vanilla, and cinnamon.
- Coarsely chop 1/2 c. pecans. Stir chopped pecans, bananas and Nature’s Path Granola into liquid.
- Arrange remaining pecan halves on top.
- Bake uncovered until set, about 40 minutes.
- Place on a cooling rack and let sit for 10 minutes or longer before spooning into dessert bowls or long-stemmed glasses. Serve warm.
