Breakfast · Desserts · Puddings · Snacks

Carrot, Pineapple and Banana Bread Pudding (Hummingbird inspired)

Another bread pudding recipe this way comes. But this time, it’s summery and sweet with tropical fruits and bananas! Lots of bananas and carrots.

Packed full of fruit and vegetables, this is a perfect treat for dessert or a sweet breakfast.

Summer is finally done with exams and now I am free for the summer and looking forward to relaxing rather than studying. The weather is beautiful outside and it’s definitely shorts and tanning weather.

Inspired by a hummingbird cake, I tried to lighten up this bread pudding and give it a good dose of vitamin A and nutrients from the carrots.

You can replace the eggs with flax eggs if desired, however I haven’t tried this myself and cannot vouch for the results.

Carrot, Pineapple and Banana Bread Pudding

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 60 minutes

Yield: 9 servings


  • 2
    Medium banana
  • 250g/ 2 1/2 cups
    Carrots, grated
  • 90g/ 2-3 slices
    Canned pineapple, drained and cubed
  • 4
    Egg whites
  • 10g/ 1 tbsp
  • 1/2 cup
    Sucralose/ stevia sweetener
  • 5 ml/ 1 tsp
    Vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp
  • 250g/ 9 slices
    Stale bread


  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a 20cm square baking tray.
  2. In a blender, blend together the egg whites, cornstarch, pineapple, banana, sweetener and half of the carrots until mostly smooth.
  3. Cube the bread slices and half in the pan. Spread the other half of the carrots on top and then top with more bread cubes.
  4. Pour over the banana mixture and bake in the oven for 40-45 minutes until it has set and the top is golden brown. Cover with a foil tent after 20 minutes to prevent the top from overbrowning.
  5. Remove from the oven and allow to cool completely on a cooling rack before slicing into 9 slices and serving.
  6. Store leftovers covered in the fridge or in an airtight container for up to 4 days.

Nutritional Information

Makes 8-9 servings
Serving size:
1/9 of recipe

Based on a 2000 kcal diet.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 126
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 233 mg 10 %
Potassium 247 mg 7 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 2 g 9 %
Sugars 7 g
Protein 4 g 9 %
Vitamin A 93 %
Vitamin C 10 %
Calcium 5 %
Iron 7 %


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