The secret ingredient in Banana Nut Bread Pudding is bread crumbs. Use dried bread crumbs in pieces, not finely ground. Dry and light to carry, bread crumbs absorb the sweet juice created when you gently cook banana slices and sugar in water.
I know it looks like mush in the photo, but trust me; you'll like it.
The above recipe provides 364 calories. To make a larger portion with 504 calories, use ¾ cup dried bananas, ⅓ cup mixed nuts, ⅓ cup dried bread crumbs, 3 tsp sugar and ¾ cup water to rehydrate.
For more information about dehydrating bananas, see the dehydrating fruit page.
Learn how to make bread crumbs using a dehydrator on the making bread crumbs page. The bread crumbs for this recipe are pieces, not ground.
Pack bananas and sugar in a small plastic bag. Pack bread crumbs and nuts in another small plastic bag and enclose both bags in a larger zip lock bag to stay organized.
On the Trail:
Combine dried bananas and sugar with water in pot. Light stove and warm for ten minutes over low flame. No need to boil – you just want the banana to rehydrate and warm up.
Extinguish stove and stir in bread crumbs and nuts. The bread crumbs will absorb the sweet juices and the bananas will break down into a pudding texture.
Next dessert recipe: Pumpkin Pie
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