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 my recipe, or your own favorite. This recipe has a delicious hint of nutmeg.
How to make Banana Bread:
1 3/4 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe mashed bananas
1/3 cup softened butter
2 tablespoons milk or buttermilk
1/3 cup chopped pecans or other nuts (optional)
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, if using; pour into greased loaf pan. Bake at 350-degrees for about 50 minutes. (Cover the top for the last 15 minutes of baking.)
Stop and eat a piece of banana bread. You know you want to.
How to make Banana Bread Pudding:
1/2 loaf banana bread
1 1/2 bananas, sliced
2 cups milk
1/4 cup sugar
1 teaspoon vanilla
Slice and cube banana bread. Grease a deep dish pie pan or a round casserole dish. Spread half the cubed banana bread in the pie dish. Add sliced bananas. Cover with the other half of the cubed banana bread slices. Whisk milk, eggs, sugar, and vanilla in a medium-sized bowl. Pour over cubed banana bread and bananas. 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 (or overnight) then bake at 350-degrees for about 45 minutes. (Cover the top for the last 15 minutes of baking.)
Top with whipped cream. Eat it before dinner. Because you can.