#hackthemix: Vegan Banana Bread & Butter Pudding with Vegan Creamy Custard

#hackthemix: Vegan Banana Bread & Butter Pudding with Vegan Creamy Custard

Turn your leftover vegan banana bread into a warming delicious dessert. We defrosted our frozen leftover slices of vegan banana bread in the microwave for 2 minutes so it was easy to cut and ready to go to make our Banana Bread & Butter Pudding. 

➡️ Ingredients:

6 pieces of leftover baked Vegan Big Banana Bread
Handful of chopped walnuts or dairy free chocolate 

Custard: 
500ml soya milk (or alternative plant based milk) 
80g caster sugar 
25g cornflour 
1tbs vanilla extract / paste 

➡️ Method: 
Preheat your oven to 170 degrees (fan). 

1. Blend your soya milk, caster sugar, corn flour and vanilla in a blender until      smooth
2. Pour your milk mixture into a saucepan and add yellow food colouring
3. Continuously stir on a medium heat until custard thickens
4. Lay 3 slices of banana bread into an oven proof dish 
5. Pour enough custard to cover the banana bread and sprinkle with walnuts/chocolate
6. Top with remaining 3 slices of banana bread and spread more custard on top. Decorate with any banana bread crumbs you may have.
7. Bake for 15 minutes in a pre-heated170 degree oven. 
8. Serve with more dreamy custard, because you deserve it! 

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