This is a quick and easy dessert that uses up two kitchen perennials: over ripe bananas and slightly stale bread. I tend to use a two inch deep pyrex dish for this as I love the cruchy/caramelised topping and my partner prefers the mushy creamy underside. If you like the topping better, use a shallower dish to provide more surface area.
- 2 overripe bananas (I pop bananas in the freezer as soon as they start turning black. You can peel and slice them straight from the freezer)
- A loaf of slightly stale bread (I wouldn’t use rye or anything savoury, of course but this works great with just about any bread: raisin loaf, white, whole wheat, panettone, brioche… whatever!)
- Turbinado / Demerara sugar (about 3 tablespoons)
- 3 cups of milk
- 1/4 cup of butter
- a handful of chocolate chips
- Cut the bread up into good sized chunks (about 1 inch) and place in dish.
- Add the sliced up bananas and sprinkle with the chocolate chips.
- In a large measuring cup, combine milk and vanilla. Add butter and microwave until milk is hot enough to finish melting the butter. Whisk and pour quickly over the bread (you want the butter to be fairly homogeneously distributed).
- Sprinkle with the sugar.
- Bake in a hot oven (about 180 but that depends on your oven) until the whole thing puffs up a bit and the edges of the bread pieces on top start to darken.
- Serve immediately topped with vanilla icecream. (left overs can be warmed again, or eaten cold)
I have a bunch of bananas that are going off on my counter – and I have no room in the freezer.
What I want is a recipe that will use up as many bananas as possible, preferably without the guilt that comes with adding lots of sugar or fat. So I started from this recipe for Banana Oatmeal Bread. From the get-go, I know that I want far less sugar in this loaf and I want it to be something a bit special.
So I’m going to modify this recipe somewhat. I’m going to eliminate virtually all of the sugar except for 1 tablespoon of sugar that I’ll add to the butter/banana/egg mix to help with the creaming process and two tablespoons of dark brown sugar that I’ll mix with a tablespoon of rum, some ginger, nutmeg and cinnamon. I’ll pour that in the bottom of my loaf tin and then add my batter over it.
I wanted more fibre in this loaf, so I’ve used self-raising flour and halved the amount of baking powder. I also added 2 tablespoons of wheat bran along with the oatmeal. I used only 50g of butter.
I’ve skipped the nuts because they would add more fat that I actually want in this dish.
In the end, there’s less than 3 tablespoons of added sugar to this loaf and only 55g of butter (including what I used to grease the loaf tin). By putting the rum/sugar/spice mix in the bottom, I’ve ensured that it will caramelize and the loaf will still be satisfyingly sweet and have a real treat quality to it – but without a whole lot of empty calories.
Here is the modified version:
For the cake:
- 50g butter
- 1 egg
- 1 cup mashed banana (approximately 2 bananas)
- 1 cup self-raising whole-wheat flour
- 1/2 cup old-fashioned type oatmeal (do not use instant or quick cooking!)
- 3 tablespoons of wheat bran
- 1 teaspoons baking powder
- 1/4 cup chopped walnuts (or pecans)
- 1/2 teaspoon salt
For the glaze:
- 2 tablespoons rum
- 1 tablespoon vanilla
- 1 teaspoon melted butter
- Ground ginger, cinnamon, and nutmeg to taste
- 2 tablespoons of dark sugar.
- Cream butter, sugar, egg and bananas.
- Add baking powder and salt, mix, then add oatmeal & flour.
- Add the nuts.
- In a separate bowl, mix all of the glaze ingredients and pour into the loaf tin.
- Pour in the batter slowly. Bake at 350 degrees for about 45 minutes. Check middle with a toothpick, if toothpick comes out clean, it is done.
- Take out of oven and turn out of pan.
- Slice and serve.
- This is quite a dense loaf. I’m having it for breakfast on Day 2 and it’s quite hearty. I’ve toasted two slices of it and am having it with a touch of butter and it’s as filling as my usual bowl of porridge.
- If I was making it again, I might double the recipe as it’s only about half the height of a regular loaf.
- If you don’t want a lighter version, you might prefer to use 1/2 whole wheat, 1/2 plain flour.