here are very few people who don’t like some kind of dessert and there are some who would happily have dessert for lunch or dinner if it’s something they really like. However too much of a good thing can be bad a lot of the time, especially when it comes to dessert!
So I’ve tried to create some sort of balance between the good and bad of desserts whereby we do have dessert often enough not to miss it and that’s a good thing, but not so often that that it becomes a bad thing, if you get where I’m going. The way I do this is by making dessert for our Sundays because it’s the one day that everyone is at home and has the time to enjoy not only breakfast, lunch and dinner but also dessert.
That doesn’t mean that we don’t have the occasional dessert on weekdays or that we have dessert every Sunday, and there are always exceptions to the rule. I also tend to make easy and simple desserts that focus on low fat and low added sugar while trying to incorporate as much seasonal fruit into them as I can.
Most weeks I plan what I’m making so I have the whole business well in hand. But every once in a while, it just happens that it is Saturday evening or Sunday morning and I’m still wondering what to make. Last Sunday morning found me in such a situation, and this time I had to plan a dessert around a couple of ingredients because I had a large loaf of sandwich bread and 4 very ripe bananas, that needed to be used up.The most obvious thing to make was bread pudding which I’m not very fond of unless it is this one, and my daughter will do her best to avoid. However, we generally of the opinion that bananas can generally make quite a few desserts better, so bread and banana pudding it was to be.
This bread pudding requires no butter or oil (except 1 tsp to panfry the raisins and cashewnuts). Also the use of bananas means that one can cut down the sugar a bit, especially if you can find really sweet bananas. It’s a recipe that’s so easy to put together, and you can make it early in the day and just warm it up before serving.
I used sandwich bread because that’s what I had, but if you have any leftover challah or brioche you should use that instead for a much better tasting bread pudding.
I used the sweet green variety of bananas that we get here called “Robusta”, which I believe is a cultivar of the Cavendish. So if you’re using smaller bananas, go with your intuition and use 4, 5 or 6 bananas instead.
You could also try flavouring your bread pudding with cardamom instead of vanilla for really nice bread pudding. Adding some chocolate chips would also be an interesting thing to do.
Serve this pudding warm with some unsweetened cream, vanilla custard or ice-cream.
Easy Banana Bread PuddingIngredients:1 tsp butter + a little more for the baking dish1/4 cup chopped cashewnuts1/4 cup raisins1 egg1/2 cup sugar1 tsp vanilla extract1/4 tsp salt2 1/4 cups milk10 slices medium sized day old sandwich bread cut into 1 1/2" pieces3 ripe bananas, sliced into 1” thick rounds
Method:Heat the butter in a small pan and add the raisin. Over low to medium heat, pan-fry the raisins till they plump up. Remove them to a plate and add the cashewnuts. Pan-fry them till they turn a light golden and add them to the raisins with any butter that’s in the pan. Keep aside.Whisk together the egg, vanilla, salt, the sugar and the milk, in a big bowl, until combined. Add the bread cubes, bananas, raisins and cashewnuts and toss them gently so they’re well coated with the liquid. Do not let the bread break up or you will have a mushy pudding.Transfer the mixture to a buttered 11” by 7” baking dish and set aside for about 10 minutes so the bread absorbs the liquid. Gently stir the mixture once after about 5 minutes.Bake at 170C (325F) for 30 to 45 minutes until the bread pudding is golden brown on top and a skewer pushed into the centre comes out clean. Take the bread pudding out and let it cool for about 15 minutes before serving. Serve it warm as it is or with cream, vanilla custard or ice-cream.. This recipe serves 6.
This Banana Bread Pudding is being YeastSpotted!