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—Arlene R. Taylor PhD

During childhood, I liked it when my little French Grandma Rose made soufflés. The closest healthier replacement is what I call a banana fluffy. If you eat eggs, you might want to try it. I prefer to use bananas that are just beginning to show some yellow color as they are lower on the Glycemic Index than bananas that are very ripe. This recipe makes a side-dish for two people, so multiply the ingredients as needed. Four people? Multiply ingredients by two. Six people? Multiply ingredients by three, and so on, adjusting the size of the glass baking dish as needed.
00 the Chef

  • 1 cup almond or almond-coconut milk
  • 2 eggs (uncaged, non-GMO, and hormone-free, etc.) or eggbeater or egg-white equivalent
  • 1 medium-large banana sliced or diced
  • 2 large slices sourdough bread cut into ½-inch cubes
  • ½-1 tsp ground cinnamon to taste (I like Saigon or Ceylon)
  • ¼ tsp sea salt


Place a glass baking dish half full of water and uncovered on the lower oven rack.
Preheat oven to 400° F.

While oven is heating, spray another glass baking dish (1 quart size or smaller) with coconut oil.

Place sourdough bread cubes over the bottom and the sliced or diced banana on top.

In a deep bowl combine non-dairy milk, eggs, sea salt, and cinnamon. Whisk until blended. Dribble over the bread-banana mixture as evenly as possible until all is added.

Shake some additional cinnamon on the top, if desired.

Cover the baking dish with its own lid or tightly with tin foil and place in pre-heated oven on the higher oven rack.

Turn heat down to 330° F. and allow to bake for at least 60 minutes without opening the oven door. After 60 minutes peek in the oven and if the sides are browning remove from the oven.


Place casserole on the table and remove cover. As with a soufflé some of the puffiness will collapse. Immediately place spoonfuls on a side plate and drizzle with a small amount of real maple syrup.

Goes well with a dish of Apple Delight or porridge topped with berries.


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