We don’t always have dessert every Sunday. When we do I tend to go with easy and simple desserts that are light on fat and added sugar while trying to use seasonal fruit whenever possible.
Most weeks I plan what I’m making so I have the whole business well in hand. Once in a while, it just happens that it is Saturday evening or Sunday morning and my mind is a blank. Last Sunday morning was one such day. I needed a dessert that would use up a large loaf of sandwich bread and 4 very ripe bananas.
The most obvious thing to make was bread pudding which I’m not very fond of unless it is this one. My daughter will do her best to avoid banana pudding. We do like bananas though so this I put together this tropical style Easy Banana Bread Pudding.
This bread pudding recipe requires very little butter except a couple of tsps to pan fry the raisins and cashewnuts. Using sweet bananas also means one can cut down the sugar a bit a bit. 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. Pan toasting the bread pieces in a little butter adds flavour and texture to the pudding. I used the sweet green variety of bananas that we get here called “Robusta”, which I believe is a cultivar of the Cavendish. These really are the best varieties to use for this pudding.
You could also try flavouring your bread pudding with cardamom or cinnamon instead of vanilla for really nice bread pudding. Adding some chocolate chips would be another interesting thing to do. Serve this pudding warm with some unsweetened cream, vanilla custard or ice-cream.
This Banana Bread Pudding is being YeastSpotted!