Oat Flour Banana Bread Pudding

Bread pudding began as a thrifty way to rescue stale loaves, and this American comfort classic folds mashed bananas and oat flour into custardy cubes. Warm cinnamon and a sprinkle of sunflower seeds finish the cozy dessert.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 320 cal
• 11g protein
• 48g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 1/2 cups oat flour
• 3 medium ripe bananas, mashed
• 2 cups whole milk
• 3 large eggs
• 1/2 cup light brown sugar, packed
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 4 cups day-old bread cubes
• 3 tbsp unsalted butter, melted
• 3 tbsp sunflower seeds
• 1 tbsp chia seeds

Instructions

1. 1Preheat the oven to 350°F and butter a 9-inch deep-dish pie plate or 8-inch square baking dish.
2. 2In a blender or food processor pulse rolled oats if needed until you have fine oat flour, then measure it into a large mixing bowl.
3. 3Whisk the oat flour with baking powder, cinnamon, and salt so the dry ingredients are evenly distributed.
4. 4In a separate bowl mash the bananas until mostly smooth, then whisk in the eggs, milk, brown sugar, vanilla, and melted butter until the custard base is silky.
5. 5Pour the wet banana mixture into the oat-flour bowl and stir just until combined; a few small lumps are fine.
6. 6Add the bread cubes and fold gently so every piece soaks up the banana custard without turning to mush.
7. 7Let the mixture sit for 10 minutes so the bread fully absorbs the liquid and the oat flour hydrates.
8. 8Transfer everything to the prepared dish, scatter sunflower seeds and chia seeds over the top, and press lightly so the seeds adhere.
9. 9Bake for 40 to 45 minutes until the top is deep golden, the edges bubble, and the center springs back when gently pressed.
10. 10Cool for 15 minutes before scooping; the pudding will set into a soft, spoonable texture with a banana-bread aroma.
11. 11Serve warm straight from the dish for maximum comfort-food appeal.