Banana Bread Pudding

Old Classics, family favorites. Some things never go out of fashion:
Denim Jeans, Leather Jackets, Choc-Chip Cookies, Scooby Doo.

Some things should be out of fashion, and never be allowed to return:
Gangnam Style, Happy Pants, Tie Dye Overalls, the Tellie Tubbies.

Ewwwkkkkk.

Bread Pudding is an old classic that will stick around, but the new twist is making a healthy option; Gluten Free, Dairy Free, Processed Sugar Free and Paleo Friendly.

I would like to be able to tell you that this pudding is a good way to use up left over banana bread; only there's never any left.
I had to make a new banana bread to make this Banana Bread Pudding, but you could quite easily halve or third this recipe according to the amount of banana bread you have left. Remember to change the size of the baking dish.

BANANA BREAD PUDDING

INGREDIENTS
1 loaf Banana Bread (see recipe below)
2/3 cup Sultanas
3 Eggs
3 cup Milk (Of choice-I used Coconut milk)
1 teaspoon Vanilla Extract
1/3 cup Maple Syrup
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg

INSTRUCTIONS
Pre heat the oven to 175C/350F
Slice the Banana Bread into 10 slices, then cut each slice into 8 pieces.
Scatter the pieces over a greased shallow baking dish (mine measured 30cm x 20cms)
Sprinkle the sultans evenly over the dish.
Whisk the remaining ingredients in a bowl until well combined.
Pour the wet mixture evenly over the bread pieces, ensuring that all the bread is covered.
Place the tray in the oven and bake for 45 minutes, or until cooked through on the outside (the middle may still be gooey...yummo!).
Remove from the oven and serve immediately.
Optional; serve with Whipped Coconut Cream.

BANANA BREAD
Makes 1 loaf

INGREDIENTS
1/2 Cup Dates
1/4 cup Boiling Water
Dash Bicarb Soda
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
270 grams Over ripe Banana (2 1/-2 to 3 Large Bananas)
3 Eggs
1/2 cup Coconut Flour
3/4 cup Almond Meal
1/4 cup Arrowroot Flour
3 teaspoons Baking Powder
1 teaspoon Bicarb Soda
Dash of Salt
2 Tablespoons Milk (Coconut, Almond etc)

INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture and the male syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.  
Add the bananas to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 55 minutes, or until cooked through.
Depending on the reliability of your oven it may pay to start checking at 50 minutes.
Allow to cool in the tin before slicing.