That doesn’t mean that we don’t have the occasional dessert on weekdays or that we have dessert every Sunday, and there are always exceptions to the rule. I also tend to make easy and simple desserts that focus on low fat and low added sugar while trying to incorporate as much seasonal fruit into them as I can.
The most obvious thing to make was bread pudding which I’m not very fond of unless it is this one , and my daughter will do her best to avoid. However, we generally of the opinion that bananas can generally make quite a few desserts better, so bread and banana pudding it was to be.
This bread pudding requires no butter or oil (except 1 tsp to panfry the raisins and cashewnuts). Also the use of bananas means that one can cut down the sugar a bit, especially if you can find really sweet bananas. It’s a recipe that’s so easy to put together, and you can make it early in the day and just warm it up before serving.
I used sandwich bread because that’s what I had, but if you have any leftover challah or brioche you should use that instead for a much better tasting bread pudding.
I used the sweet green variety of bananas that we get here called “Robusta”, which I believe is a cultivar of the Cavendish. So if you’re using smaller bananas, go with your intuition and use 4, 5 or 6 bananas instead.
You could also try flavouring your bread pudding with cardamom instead of vanilla for really nice bread pudding. Adding some chocolate chips would also be an interesting thing to do.
Serve this pudding warm with some unsweetened cream, vanilla custard or ice-cream.
Easy Banana Bread Pudding Ingredients:This Banana Bread Pudding is being YeastSpotted ! .