Posted by Suzanne McMinn @ 5:05 am | Permalink
Tags: bananas, puddings, quick breads
Desserts, The Farmhouse Table
Sweet, creamy, warm comfort food. Bread pudding, but better–with banana bread instead of regular bread, and filled with even more sliced bananas inside. And whipped cream on top. Want some? First, bake some banana bread. Use this recipe, or your own favorite.
How to make Banana Bread:
1 3/4 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe mashed bananas
1/3 cup softened butter
2 tablespoons buttermilk (can substitute milk)
2 eggs
1/3 cup chopped pecans
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add mashed bananas, butter, buttermilk (or milk), and eggs. Using a mixer, beat well. Stir in nuts; pour into greased loaf pan. Bake at 350-degrees for about 50 minutes.
Stop and eat a piece of banana bread. You know you want to.
How to make Banana Bread Pudding:
1 loaf banana bread
2 bananas
1 cup half-and-half
2 cups milk
4 eggs
1/3 cup sugar
1 teaspoon vanilla
Slice and cube banana bread. Grease a 9-inch pie pan. Spread half the cubed banana bread in the pie dish. Slice the two bananas on top. Cover with the other half of the cubed banana bread slices.
Whisk half-and-half, milk, eggs, sugar, and vanilla in a medium-sized bowl. Pour over cubed banana bread and bananas in pie dish.
Using a spoon, squish the banana bread at the top down to make sure all of the pieces get into the creamy goodness. Let sit for about 10 minutes then bake at 350-degrees for 50 minutes. Top with whipped cream. Eat it before dinner. Because you can.
Oh yeah. That moving thing? It snowed. And snowed. I submitted to the forces of Nature beyond my control. I stayed home and packed and dreamed of a day when the stars will align correctly and I can move into my new house. Banana Bread Pudding was a huge comfort in the midst of more disappointment. Huge.
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