Yield
Makes 12 servings

Ingredients
For the bread

• 2 ripe bananas, mashed
• 1 large egg white
• ½ C. prune puree
• 1 t. canola oil
• 1 C. whole-wheat pastry flour
• ½ C. unbleached flour
• ½ C. evaporated raw cane sugar
• 1 t. baking soda

For the custard

• 2 C. fat-free milk
• ½ C. evaporated raw cane sugar
• ½ t. vanilla extract
• 3 large eggs
• 4 large egg whites
• ¼ C. Fantasy Fudge
• 1 t. cinnamon
• 1 ripe banana, diced

Instructions

Bread
Cream the bananas, egg whites, prune puree, oil, and sugar together. Combine the flours and baking soda. Mix the dry ingredients with the wet ingredients. Pour the batter into a lightly sprayed loaf pan and bake at 350F for 35-40 minutes.
Custard
Place the milk and sugar in a saucepan and cook over medium heat. Combine the vanilla, eggs, egg white, fudge sauce, and cinnamon. When the milk begins to bubble around the sides of the pan, remove from heat and whisk into the egg mixture to temper.
To assemble, preheat oven to 325F. Spray 12 custard cups with non-stick spray and set aside. Dice the banana bread and place in a large bowl. Add the diced banana and custard mix and allow the mixture to soak for at least 10 minutes. Spoon into prepared cups and place cups in a baking dish. Add enough hot water to the dish to bring the water halfway up the sides of the dessert cups. Bake the puddings for 45-50 minutes.

Nutritional Information
Per serving

• Calories 170
• Protein 7g
• Total Fat 2g
• Saturated Fat 0g
• Carbohydrates 34g
• Dietary Fiber 3g
• Cholesterol 55mg
• Sodium 170mg