A New Use for Too-Ripe Bananas: Banana Bread Pudding

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Written Tuesday, November 24th, 2009 by Penny Hawkins

I am always on the lookout for new ways to use "too ripe" bananas. Even though I try to use them before they get too ripe, it sometimes happens in spite of my efforts, and I feel guilty for throwing them out. But there's only so much banana bread two people can eat, and banana pudding is not the ideal use for bananas that are past their prime. So what to do?

As I was pondering this dilemma (while staring at 3 or 4 very ripe bananas), I started wondering if I could make some kind of bread pudding with them. Bread pudding is one of my favorite desserts...easy to make, and so versatile with endless possibilities for variations. I took my "old faithful" basic bread pudding recipe, made some slight changes, and came up with a pretty darn good Banana Bread Pudding recipe. My husband, kids and grandkids loved it...topped with plenty of whipped cream of course! You can serve this warm, cold, or at room temperature. I found it tasted best when slightly warm.

The next time you find yourself faced with several "too ripe" bananas, instead of making banana bread (or just throwing them away), I hope you'll give this bread pudding recipe a try. Your tummy and your family will thank you!

6 cups bread cubes from soft bread such as French or white sandwich bread

4 tbsp. (1/2 stick) butter

2 cups half and half

1 cup whole or 2% milk

5 egg yolks, slightly beaten

2/3 cup sugar

1 tsp. vanilla extract

2 cups mashed ripe banana

1 tbsp. lemon juice

Prepare a 13 x 9 glass baking dish by lightly greasing with butter.
Cut bread into 1-inch cubes (don't use crust if it is tough or chewy). Place in prepared baking dish.
Melt butter in a microwave-safe bowl or measuring cup until melted, about 45 seconds. Drizzle melted butter over bread cubes. Stir and toss cubes in order to evenly coat with butter.
In a small bowl, combine half and half, milk, beaten egg yolks, sugar and vanilla whisking lightly to combine. Pour egg and milk mixture over bread cubes. Cover dish with foil and refrigerate for 1 hour (or up to 4 hours). Do not skip this step! Bread cubes need time to absorb the milk and egg mixture- this is what makes the lovely custard-like texture of the pudding and allows it to "set".
Preheat oven to 325 degrees.
Remove bread pudding from refrigerator and uncover. In a small bowl, combine bananas and lemon juice. Stir banana mixture into bread pudding until combined. Cover dish with foil, cutting a few slits into foil so steam can escape. Bake, covered, until set, for 50-60 minutes.
Remove pudding from oven and let cool for 15-20 minutes. Serve warm, topped with vanilla ice cream or whipped cream.

Tags: cooking, cooking tips, desserts, recipe ideas

This entry was posted on Tuesday, November 24th, 2009 at 10:03 am and is filed under Member recipes, Quick Meal Tips. You can leave a response, or trackback from your own site.