Grain-Free Banana Chocolate Chip Bread Pudding

INGREDIENTS (serves 12):

  • 2 large bananas
  • 2 Tbsp Greek cream cheese
  • 1 tsp vanilla extract
  • 1 whole egg
  • 2 egg whites
  • 2 Tbsp coconut oil
  • 1/3 cup (1 1/3 scoops) Vanilla 20/20 Fiber/Protein Powder 
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp cinnamon
  • 3 servings (6 waffles) F-Factor 20/20 Belgian Waffles, broken up into cubes
  • 1/4 cup Lily’s Sweets Chocolate Chips

    1. Preheat oven to 350°F. Coat a 8×8 baking dish with nonstick cooking spray and set aside. 
    2. In a large bowl, mash bananas. Add Greek cream cheese and vanilla extract and mix until until well combined and consistency is smooth. Fold in eggs and oil.
    3. In a separate bowl, whisk the Fiber/Protein powder, almond milk and cinnamon together until well combined. Add the cubed waffles and toss to coat/ combine.
    4. Fold the coated waffles into the banana mixture, and the chocolate chips, until evenly distributed throughout.
    5. Pour mixture into the prepared baking dish and bake in oven for 30 minutes.
    6. Remove from oven and allow to set for 1 hour before serving. Serve hot or cold.

    Serves 16 – This is a Step 2 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 14g carbohydrate, 8g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 138 calories, 12g protein, 14g carb, 8g fiber, 6g net carb, 3g sugar, 6g fat, 3g sat fat, 22mg sodium

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