Kelly's Kitchen

Pumpkin Banana Bread Pudding




Cooking Time

Difficulty level


Calories Per Serving

Less than 200 calories per serving





3 medium ripe banans

2 eggs

75g organic butter (a little extra to grease tin)

220g gluten free flour (regular plain flour can also be used)

1 1/2 tsp baking powder

Pinch of salt

1tsp mixed ground spice

20g plant based sweetener

1 serving vanilla vegan protein powder (I used Free Soul)

30g pumpkin seeds for topping


Preheat the oven to 180 degrees C, fan 160 degrees C

Grease the insides of a medium sized loaf tin

Mash the bananas in a bowl

In a separate bowl whisk together the melted butter and eggs

Add the banana to the mix and stir well

In a separate bowl mix together the dry ingredients

Pour the wet mixture into the dry ingredients and mix together with a whisk

Pour into the greased loaf tin

Sprinkle pumpkin seeds on top

Bake for 30 minutes then reduce the temperature by 20 degrees C and bake for 20-25 minutes until the loaf is a rich golden colour

Allow to cool a little before turning out of tin onto a cooling rack


Please do tag me in your recreations of my recipes #kellyskitchen

Much Love and Health,


Newsletter sign up

  • By clicking Sign up, you confirm that you have read and agree to our Privacy policy.