I have found that when I eat a lot of sweets, my allergic reactions tend to be much more intense. I learned through my doctor that this is normal because eating a lot of sweets at one time leads to a high inflammation response within the body. This is why I love low sugar recipes that taste delicious. Banana bread pudding is a delicious dessert option that won’t produce an allergy attack or inflammation response.
A study done in 2014 showed that people who ate and drank less sugar had lower inflammation factors in their blood. This led to supporting the theory that sugar broadly increases general bodily inflammation. Sugar is observed to stipulate the production of free fatty acids in the liver. These compounds reacting can trigger the body’s natural inflammatory process.
- Twelve 1/2 inch slices of GFCF banana bread from your favorite recipe
- 1 1/2 cups GFCF dairy alternative cream
- 1/4 cup muscovado sugar, allulose, or honey
- 2 eggs
- Preheat the oven to 350°F
- Generously oil an ovenproof casserole
- Lay the slices of banana bread, slightly overlapping each other, in a single layer
- In a medium saucepan, over low heat, bring the cream and 2 tablespoons of the sugar to a slow simmer then remove from the heat
- In a large mixing bowl whisk the remaining sugar together with the eggs, then slowly drizzle the hot ‘cream’ into the eggs, mixing as you add
- Pour this over the banana bread slices then let bread stand for 30 minutes, turning it on occasion until it absorbs the custard
- Bake for 30 minutes or until the custard has baked into the banana bread
- Spoon the banana bread pudding into individual ramekins or dishes and serve warm with whipped topping. Of course, you can make it with any sweet bread.
GFCF, SF, DF
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free