Peanut butter and banana bread pudding | Recipe | Vegan

This is the second part in my collaboration with MAX, and i can say…. it took a whole lot to not share these on my Instagram and blog as soon as i made them.


This recipe collection was in the theme dessert…. because who doesn’t love dessert? And once again…. the theme of not wasting food. If you have a few slices of bread or burger buns left over, why not make some bread pudding or french toast?

I wasn’t so sure how the bread pudding/muffins would turn out – but they turned out SO GOOD. (May have eaten 3 at once after the photos were taken because they were so good!). And they are very simple to make as well, even if they need to be in the fridge for a little while prior to heating.

In this post i will share the recipe for the bread pudding and coming up tomorrow i will share a recipe for the cinnamon french toast sticks (as it will be easier to find and search for, and not as much text!)




6 pieces of MAX frisco hamburger bread
c.a 200g peanut butter
1-2 bananas
c.a 1.5dl (150ml) aquafaba (the liquid from a can of chickpeas)
170g (c.a 2dl) sugar (stevia or other form of sweetener will also work)
1.5dl soya cream (to whip)
1-3 drops of lemon juice
Topping: Chocolate, icing sugar, berries, whipped cream

Muffin forms


How to:
Begin with spreading peanut butter on all the burger buns. Then on half of the buns add chopped banana pieces.

Make a sandwich of the burger buns (i.e 3 sandwiches), and press to flatten slightly. Then slice teh sandwiches into small cubes. And place in a bowl.
Then whisk together aquafaba with sugar (if it does not get fluffy you can add 1-3 drops of lemon or vinegar). In another bowl, whisk together soybean cream until it is fluffy. Mix the aquafaba mix with the cream and pour over the bread pieces in a bowl. Then mix until all the bread pieces are covered with the cream mix.

Place .muffin forms on a plate or platter and begin to pour some of the mix into the muffin forms, c.a 3/4 of the way filled. Add some grated chocolate, more banana slice or peanut butter on top.

Cover the muffin forms with plastic foil and place in the fridge for 2-12 hours.

Once the puddings have been in the fridge for a while, take out the muffin forms and allow to stand in rooms temperature while heating the oven to 190 degrees.

Then bake in the oven for c.a 20-25 minutes until golden brown!

Serve warm with maybe some soya ice cream or left over whipped cream and fresh berries!

6 Comments Add yours

  1. carol says:

    This recipe is definitely different – I always soak the bread in “milk” – never thought you could use aquafaba 🙂 Looks very good though – definitely going to have a go at these myself, thank you for sharing the recipe 🙂


    1. If you try it – let me know!! i thought it was delicious, but it might just be subjective haha.


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