Banana Bread and Butter Pudding

To speed up the ripening process place the banana in a paper wrap with an apple. While you should not keep green bananas in the fridge, it is actually a good idea to store ripe bananas there. Their peel will become progressively brown; however the pulp will not be affected. To improve the flavour, it is best to keep bananas at room temperature to mature. Sweet overripe bananas are ideal for making aromatic banana breads and cakes. Peel brown bananas and place them in a plastic bag. Store ripe bananas in the freezer and defrost in the fridge overnight.

This a my banana version of the classic bread and butter pudding.

Ingredients Serves 9

6 Slices buttered grain bread (300 g)

1 cup caster sugar (200 g)

2 cups milk (500 ml)

7 eggs (350 ml)

¼tsp vanilla essence (5ml)

2 bananas (250 g)

½ cup brown sugar (100g)

25 g unsalted butter

300 ml fresh cream

Method

Preheat oven to 140º C

Butter 3 slices of bread turn a plain slice of bread on top to make a sandwich.

Cut each sandwich into 4 quarters and make two rows in a baking tin. 20 x 20 x 5cm.

Puree the banana in a food processor.

Whisk eggs, caster sugar, milk, banana and vanilla essence until even and pour over the bread.

Allow to sit for a few min until air bubbles disappear and liquid begins to soak into bread.

Bake on 140º C approx 50 min.

Leave in the oven (turned off) for 30 min.

To make a butterscotch sauce, melt butter and brown sugar in a saucepan while whisking. Add fresh cream and bring to the boil while whisking, boil for one min, remove from stove.

Divide pudding into 9 pieces and arrange on a plate.

Serve warm with butterscotch sauce.

Note:  The Pudding will taste great with a butterscotch ice cream and leftovers can be stored in the fridge in an air tight container. Enjoy cold served with fresh cream.

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