Going Gluten-FreeOctober 15, 2017

Pumpkin Bananas Foster with Schar Artisan Baker Bread

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Posted by Erica Dermer

Pumpkin Bananas Foster with Schar Artisan Baker Bread

We just love the new Schar Gluten Free Artisan Baker 10 Grains & Seeds Bread. It’s really soft, a little sweet, and hearty - full of quinoa seeds, flax seeds, psyllium seed, sunflower seeds, pumpkin seeds, millet flour, buckwheat flour, quinoa flour, amaranth flour, and chia seeds.

Each fall, we're surrounded by the mass of pumpkin spice recipes that are often a little less than healthy, so we’ve made this healthier Pumpkin Bananas Foster Recipe so that you can enjoy a gluten-free pumpkin spice treat guilt-free!

Made with the new Schar Artisan Baker 10 Grains & Seeds bread, this recipe is adapted from a Healthy Bananas Foster Bread Pudding Recipe found on Schar.com!

Visit Schar.com for more delicious recipes.

Pumpkin Bananas Foster with Schar Artisan Baker Bread


  • 6 slices of Schar Artisan Baker 10 Grains & Seeds
  • 1-2 large ripened bananas peeled and sliced
  • 1/4 cup pumpkin puree
  • 13.5 ounces full fat coconut milk
  • 3 eggs
  • 3 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp pumpkin pie spice blend
  • 1/4 cup powdered sugar (optional)

Pumpkin Bananas Foster with Schar Artisan Baker Bread


Lightly grease a 12" x 9" baking dish with cooking spray.

Cube the bread slices into bite sized pieces and scatter the them into the prepared dish.

Layer on the banana slices all on top of the bread cubes.

In a medium bowl, combine the coconut milk, eggs, maple syrup, pumpkin puree, vanilla and spice blend and whisk together well until all is mixed and the eggs are well beaten.

Pour this mixture over top of the cubed bread and bananas, pressing all down slightly with a spoon or spatula to ensure all the bread is well covered.

Allow to soak for 30 minutes.

Bake for 45 to 50 minutes at 350 degrees F. until the top is golden brown.

Serve warm or cool with a sprinkling of powdered sugar, and additional pumpkin pie spice blend if desired

This fall, enjoy a simple breakfast that’s dairy-free, and free from any added sugar (unless you use the powdered sugar topping). The natural sweetness of the bananas and pumpkins shine through this baked dish. Pumpkin spice fans will enjoy the added pumpkin puree - and it pairs perfecttly with a Pumpkin Spice Latte on a cold fall afternoon!

Pumpkin Bananas Foster with Schar Artisan Baker Bread


Erica Dermer is founder and head celiac in charge of Celiac and the Beast. She started her website because she felt like she had a new and humorous voice to bring to the gluten-free table, and desperately needed some celiac catharsis through writing and blogging. With a background in marketing and market research and development (including the food and beverage industry), she’s always had a soft spot in her heart for packaged goods, marketing, and branding in the specialty diets industry. Her first book, "Celiac and the Beast: A Love Story Between a Gluten-Free Girl, Her Genes, and a Broken Digestive Tract" was released in October 2013 and highlights her life with a celiac disease diagnosis and what she's learned along the way.

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