1 can full fat coconut milk (refrigerated over night)
2 tsp cinnamon
sprig of fresh thyme for garnish
Instructions
Peel and mash banana with a fork and measure out ¾ cup. Should be about 2 small or medium bananas. If you have a little extra you can throw it in.
Add in all other ingredients (except for the coconut milk and cinnamon) and mix well will a fork.
Grease a pan with coconut oil and pour mixture in. It does not matter what type of pan you use because you will be scooping out the cooked bread pudding with a spoon to serve.
Bake at 350 degrees for 45min or until you can stick a clean knife in the middle and get no residue when you pull it out.
While bread pudding cools make the coconut whipped cream.
Refrigerate can of coconut milk over night and when you remove from the fridge flip the can upside down and open from the bottom. This makes it easy to separate the cream from the water. Throw out the water and take just the cream and add cinnamon and whip with a hand mixer.
To serve, alternate bread pudding with cinnamon coconut whipped cream. Finish with a dusting of fresh grated cinnamon and garnish with fresh thyme.
Notes
Use organic whenever possible and pastured eggs are best!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/pumpkin-banana-bread-pudding/