This weekend I exchanged my cramped kitchen for the kitchen of the Good Doctor. He has a great kitchen (Bosch oven, Kitchen Aid mixer and Le Creuset casseroles) for cooking and baking and I always jump at the opportunity to cook there. We baked a very easy Banana & Carrot cake. More about that in my next post.
I had a few very ripe bananas left from yesterday and was searching www.bbcgoodfood.com for some ideas on how to use up these fruit. I came across this recipe for a Banana Bread & Butter Pudding. The best part of it is that you can make it in the microwave oven! No baking in the oven (unless you want to, of course) and you are done in just 20 minutes. As you won't be browning this in a regular oven, the bread is first toasted in a toaster to give it that rich, golden colour. The toast also seems to really suck up the milk, egg and cinnamon mixture that later turns into a baked custard.
Banana Bread & Butter Pudding
- 4 thick slices of white bread
- some butter for spreading
- 1 large or 2 small ripe bananas, peeled and sliced
- 2 eggs
- 85g soft brown sugar (or just regular if you don't have brown)
- half a tsp. of ground cinnamon
- 450ml milk
- 1tbsp corn starch (Maizena)
- Toast the bread in a regular toaster and spread with butter. Cut the bread into triangles.
- Arrange the toasted triangles, butter side up and the banana slices in a microwave safe dish.
- Beat together the eggs, sugar, milk and cinnamon until the sugar has dissolved. In a separate bowl, mix the corn starch with a little of the milk until smooth and add to the milk and egg mixture.
- Pour the mixture over the toast and bananas and sprinkle over a little extra sugar.
- Bake uncovered for 8 to 10 minutes on high. Let it stand for another 5 minutes before serving.
Make it in the oven
If you don't have a microwave oven you can put the dish together the same way, but don't toast the bread. Bake it at 180C for 30 to 40 minutes until the egg mixture has set and the bread has turned crisp and golden brown.