Vegan Choconana Pudding Bread

Vegan Choconana Pudding Bread


  • 3 small ripe bananas (2 for the batter, 1 for the sliced topping)
  • 1 tbsp. brown sugar
  • 1/2 cup unsweetened apple sauce
  • 1.5 cups whole wheat flour
  • 1/2 cup old fashioned oats
  • 2 tsp. baking powder
  • 1 ZenSoy Chocolate Vanilla Swirl soy pudding cup


1) Combine all ingredients into a bowl.

2) Place batter inside a loaf pan. Add sliced bananas to the top.

3) Push sliced bananas into batter and move batter around so it covers slices.

4) Bake at 375* for 15-20 minutes. Or use the toothpick trick!

5) Slice into eight even slices. Serve and enjoy!

Nutrition (per slice): 120 calories, 1g fat, 12mg sodium, 28g carbohydrates, 3g fiber, 3g protein

{ 8 comments… read them below or add one }

1 Shelby August 10, 2008 at 11:18 am

I’m so glad you like my blog! It means a lot =)

I am dying gover here looking at this bread… I am in love with the Zensoy Pudding so this looks amazing!


2 Jenn August 10, 2008 at 7:31 pm

Shelby ~ Thanks so much!


3 Danielle September 8, 2008 at 3:32 pm

Hi, I’m not a blogger or anything, but I do read and love your blog. I was just wondering about the nutrition facts for your recipe for Vegan Chocana Pudding Bread. How did you calculate it all because the calories just seem so low per serving? I tried to do add up everything myself, but I kept getting ~ 145 cal. per slice. ?? Thank you for your help.


4 eatingbender September 8, 2008 at 3:55 pm

Danielle ~ Thanks so much for reading :) I think there was a question about this once before and I figured out the answer — the size of my bananas. I have a food scale so I was able to measure out how big my bananas were, and I guess they just happened to be super small this one time I made it, so the calorie count turned out lower. Next time I make this bread, I’ll try to use bigger ones and see if my calorie count is closer to 145…I’m sorry about that! But that’s the only thing from the recipe that would change the calorie count so dramatically, as everything else is pretty much set at a certain amount.


5 Amanda September 30, 2008 at 2:08 pm

i made this last night! didn’t have the soy pudding on hand, and since i’m not a vegan, i just used a sugarfree chocolate/vanilla swirl jello pudding cup! i had to bake it for a little over 20 mins as the middle was still gooey! it’s in my freezer now so i don’t eat it all in one sitting :) thanks for the great recipe!

Amanda ~ I’m so glad you tried it and liked it! I will definitely have to try it with Jello pudding next time – YUM!


6 laci February 17, 2009 at 11:11 am

Whoa! how do you manage to make all your recipes so low in general main baking ingretients and still look so delicious!? I’m so trying this one! :)


7 eleanor bellend February 22, 2009 at 1:42 pm



8 eatingbender February 22, 2009 at 2:53 pm

laci ~ Haha you’re sweet :) Let me know if you try it!


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