Banana Bread Pudding

Directions

1. 1
   Combine the canola oil and Sucanat in a heavy saucepan, and cook, stirring, over low heat, for about 3 minutes.
2. 2
   Add the rice milk and stir well to combine.
3. 3
   Add the cinnamon, nutmeg, and vanilla.
4. 4
   Whisk well.
5. 5
   Heat over medium-high heat, stirring often, until it begins to boil.
6. 6
   Remove from the heat.
7. 7
   Pour over the bread cubes in a shallow bowl, toss gently, and let soak for 30 minutes.
8. 8
   Preheat the oven to 350F.
9. 9
   Grease an 11 by 7-inch or 8 by 8-inch baking dish with vegetable shortening.
10. 10
    Add the salt and flax eggs to the bread mixture, stirring gently to combine.
11. 11
    Pour half of the bread mixture into the pan.
12. 12
    Top with two-thirds of the banana slices.
13. 13
    Cover with the remaining half of the bread mixture.
14. 14
    Top with the remaining third of the sliced bananas.
15. 15
    Sprinkle the Sucanat/cinnamon mixture evenly over the top.
16. 16
    Dot with the shortening.
17. 17
    Bake for 1 hour, or until caramelized and golden brown on top.
18. 18
    Let cool before serving.