In today’s cooking article, I’m going to show you how to make wheat-free banana pudding bread. In addition, you can even make biscotti using the banana pudding bread, so I am proud of this simple and easy recipe that anyone can try.
Since the recipe does not contain any wheat flour, I used chickpea flour instead, which I often use for baking. I love nuts, so I usually put a lot of various nuts in baking ingredients to get a nutty and chewy texture and high-quality protein and fat nutrients, but this time, in pursuit of simplicity, I do not add nuts, just raisins.
And this banana pudding was made using a rice cooker, not an oven. If you have a rice cooker at home, you can make it quickly and easily, so please read it all.
Prepare about 300 grams of chickpea flour, 3 eggs, 2 large ripe bananas, 100 ml milk, and about 50 grams of raisins, which are the main ingredients. Mix these ingredients well. When mixing, add a pinch of salt, one teaspoon of cinnamon powder. Also don’t forget to add one teaspoon of baking powder.
And then, check that the mixture is not too runny and that they should be in a somewhat sticky state. If they are too dry, add a little milk to adjust the consistency.
Then pour it all into the rice cooker. And it will be slightly different depending on the function of the rice cooker, but mine is automatically set to 30 minutes when you press the cooking button to cook rice.
After about 28 minutes, steam comes out with a loud sound, and shortly after a few minutes, the flashing light comes on and changes to keep warm mode. In other words, rice, in my case, means that the banana pudding bread dish is complete.
When steam comes out of the rice cooker with a loud noise, the sweet and fragrant smell of banana and cinnamon fills my kitchen with delight.
After steaming in the rice cooker for about 30 minutes, open the lid and take out the banana pudding with a wooden spatula.
The steam trapped in the rice cooker is still there, so when I open the lid, steam pours out, so I can hardly see the pudding in it. Take out the very hot banana pudding bread and place it on the prepared plate and let it cool for about 10 minutes.
It’s so hot you wouldn’t even dare to cut it straight with a knife. When cutting the pudding after about 10 minutes, if I poke the surface of the pudding with a fine brown color as if I had put dark chocolate in it, the bouncing feeling is good. I can feel the soft and moderately hard texture with my fingertips.
Also, what I really like about this recipe is that it’s actually not sweet at all since the raisins in the pudding and the already blended ripe bananas are the only sweetener ingredients.
So, if you want to eat it sweeter, you can spread it with jam or honey and enjoy it. Or, if you want to eat savory, you can eat it with cream cheese or soft cheeses such as camembert and brie. To be honest, as soon as this gorgeous looking pudding is made, I take it out of the hot rice cooker and cut it right away. In that case, a cup of hot black coffee is enough, and I feel the happiest. ????
And like this recipe, when I make banana pudding, I prefer steamed pudding over baking, so I nod again at the fact that I can make it so easily, simply and quickly with a rice cooker at home. I enjoy eating half of the banana pudding bread I made this way in one day.
And I use the other half to make crunchy biscotti. So, cut the pudding vertically to about 0.3 to 0.4 millimeters thick, the thinner the better.
Then, lay out about 30 pudding crispy breads on the oven tray with a slight gap evenly between them.
Then bake in a preheated oven at about 180 degrees for 20 minutes. If you take it out after 20 minutes, you can see that the biscotti is very crispy with the naked eye. It’s still hot, so take the oven tray out and let it cool for about 10 minutes.
This delicious pudding has been reborn as a savory and crispy biscuit-type snack like biscotti or crispy bread.
Furthermore, the good thing is that it is very crispy without moisture, so it is so good that you can keep it for up to a month or two when stored in the refrigerator and eat it slowly.
Try this the delicious banana pudding bread, which is moderately soft and moist, and make some for this amazingly crispy banana chickpea crispy bread as well. It tastes really good with cream cheese on it.
If you want to make a simple dessert at home like me, use the rice cooker to make delicious and soft banana pudding bread! And use some pudding to make amazingly savory banana chickpea crispy bread.
In this way, you can make and enjoy two completely different textures for desserts, so you can save time and bring more pleasure to your mouth.
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