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Monday, January 31, 2022

Banana Cream Bread Pudding

What is your favorite way to use up the extra ripe bananas that seem to gather in the fruit bowl? Today I tried something new, Banana Cream Bread Pudding...another easy-to-make creamy bread pudding to enjoy!


Yesterday I realized I had two good-sized super sweet ripe bananas in the fruit bowl. Why would that be a problem you might be asking? Because I seem unable to coordinate buying the right amount of bananas to have a ripe banana in the fruit bowl ready for breakfast, without buying so many that I end up with another banana that is too sweet for fresh eating. Wait, did she just say, "Too sweet for fresh eating"? 

I did. 

I must admit, I struggle with banana purchasing! I think we all have a banana ripeness personality, and as it turns out I fall into the medium ripe category for fresh eating. As they become riper they also become sweeter, and for me, a little too sweet for fresh eating. This is why I currently have five different (and delicious!) banana bread recipes posted right here at Scratch Made Food!. You see, the only thing I dislike more than overly sweet bananas is food waste in my kitchen. 

Photo courtesy of spoonuniversity.com

My personal preference is banana number five or six. Banana number seven is baked into something or given to the hens. And to be honest, when I took their grub out tonight, there were still 2 bananas in their little run yard waiting to be eaten...which leads us straight to recipe development and this Banana Cream Bread Pudding!


And it turns out, in addition to Banana Bread recipes I also make a lot of different bread pudding around here. However, I am the one to eat most of them. My whole family has a serious love affair with chocolate and after that, ice cream is the next choice. I, on the other hand, must be careful of all commercially prepared foods due to the preservatives used. 

Fortunately, I have found that cooked pudding desserts are a nice substitute for ice cream, and I will probably be found adding a bit of whipped cream to the top of my dessert! And while it would be nice to dish up any dessert that came my way when the urge struck, continuing to be creative in the kitchen and work around food concerns has become something I am proud of. As I know we are not the only family using a work-around for meals and healthy snacks.


Some thoughts on this recipe:

I mashed the bananas, but sliced bananas would work also. And if you are a real banana fan, more bananas would not hurt this recipe.

I used whole wheat bread, but feel free to use any bread you have in your kitchen. 

And for those that love banana and chocolate together, sprinkle a handful of chocolate chips over the top of the pudding (and don't stir them in!) before cooking in the InstantPot. 

Ingredients needed for this recipe:
  • bananas
  • sliced bread
  • eggs
  • sugar
  • brown sugar
  • salt
  • evaporated milk
  • half and half or heavy cream
  • vanilla
You will also need the following:
  • medium-sized stainless steel mixing bowl - must fit for "pot in pot" cooking
  • whisk
  • cutting board
  • kitchen knife
  • measuring spoons
  • measuring cups
  • dinner plate
  • fork
  • silicone spatula
  • Electric Pressure Cooker / InstantPot
  • foil 
Now we are ready to begin!



Banana Cream Bread Pudding
by the seat of my pants

4 slices bread, we used whole wheat
2 large bananas
3 eggs
1/4 c sugar
1/4 c brown sugar
pinch of salt
1 t vanilla
1 120z can evaporated milk
1/4 c half and half or heavy cream

Break the eggs into the medium-sized stainless steel mixing bowl, add the sugars, salt, and vanilla. 

Whisk the ingredients together, making sure the eggs are beaten well. 



Add the evaporated milk and the cream. Mixing together until the milk and cream are mixed in and the sugar is beginning to dissolve. 



Peel the bananas and place them on a dinner plate. Use a fork to mash the bananas. Stir the mashed bananas into the milk mixture mixing well.



Cut the sliced bread into 1/2 inch cubes, stir the bread cubes into the liquid ingredients making sure the bread is evenly mixed in and moistened. 

Let rest one minute or so, stir again. 



Place a trivet into the bottom of the Pressure Cooker Insert Pan, add 1 to 2 cups of water depending on the model you are using and the manufacturer's instructions. 

I love my larger Electric Pressure Cooker for "pot in pot" cooking, it is easy to get the pan in, and out!

Once the bread has absorbed some of the liquid, use a silicone spatula to scrape down the side of the bowl and smooth the top of the bread. 



Carefully cover the mixing bowl with aluminum foil, place it on the trivet in the cooking pan. Attache and secure the lid making sure the vent is closed. 

Cook for 8 minutes, when the timer signals, let the pudding sit undisturbed, in the pressure cooker for 10 minutes before releasing the pressure. 
 
Open the lid and let the pudding rest on the trivet until it is cool enough to handle or grasp and remove. 

Refrigerate before serving. Serve with whipped cream if desired.

Storage options for Banana Cream Bread Pudding. Store covered in the refrigerator for up to three to five days. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Banana Cream Banana Bread has been included below. 

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Printable "copy and paste" version:


Banana Cream Bread Pudding
by the seat of my pants

4 slices bread, we used whole wheat
2 large bananas
3 eggs
1/4 c sugar
1/4 c brown sugar
pinch of salt
1 t vanilla
1 120z can evaporated milk
1/4 c half and half or heavy cream

Break the eggs into the medium-sized stainless steel mixing bowl, add the sugars, salt, and vanilla. 

Whisk the ingredients together, making sure the eggs are beaten well. 

Add the evaporated milk and the cream. Mixing together until the milk and cream are mixed in and the sugar is beginning to dissolve. 

Peel the bananas and place them on a dinner plate. Use a fork to mash the bananas. Stir the mashed bananas into the milk mixture mixing well.

Cut the sliced bread into 1/2 inch cubes, stir the bread cubes into the liquid ingredients making sure the bread is evenly mixed in and moistened. 

Let rest one minute or so, stir again. 

Place a trivet into the bottom of the Pressure Cooker Insert Pan, add 1 to 2 cups of water depending on the model you are using and the manufacturer's instructions. 

I love my larger Electric Pressure Cooker for "pot in pot" cooking, it is easy to get the pan in, and out!

Once the bread has absorbed some of the liquid, use a silicone spatula to scrape down the side of the bowl and smooth the top of the bread. 

Carefully cover the mixing bowl with aluminum foil, place it on the trivet in the cooking pan. Attache and secure the lid making sure the vent is closed. 

Cook for 8 minutes, when the timer signals, let the pudding sit undisturbed, in the pressure cooker for 10 minutes before releasing the pressure. 
 
Open the lid and let the pudding rest on the trivet until it is cool enough to handle or grasp and remove. 

Refrigerate before serving. Serve with whipped cream if desired.

Storage options for Banana Cream Bread Pudding. Store covered in the refrigerator for up to three to five days. I do not recommend freezing this dish. 

~~~~

Would you like to comment?

  1. I bet this banana cream bread pudding tastes delicious! It's a great way to use overly ripe bananas. Pinned -- visiting from Senior Salon Pit Stop.
    Carol
    www.scribblingboomer.com

    ReplyDelete
  2. OH, GOSH BANANA BUYING IS HARD. TOO RIPE AND THEY ROT BEFORE YOU CAN EAT THEM. TOO GREEN AND YOU HAVE TO WAIT ON THEM TO GET RIPE. SO, WHAT TO DO? I ALWAYS REQUEST THAT MY PERSONAL SHOPPER GET THE GREENEST POSSIBLE. HOW LONG DO THEY LAST IN YOUR ROOT CELLAR? RECIPE SOUNDS YUMMY! THANKS SO MUCH FOR LINKING UP AT THE 25 AND DONE LINK PARTY 7! 25 ENTRIES IN 25 HOURS!! SHARED ONTO FB, PN, AND TW.

    ReplyDelete
    Replies
    1. Isn't it funny that one of the simplest tasks can in fact be challenging due to personal preferences! I agree the green ones come home and become Banana Bread worthy in short order. I have never thought of storing them in the root cellar, I will have to consider that...

      Delete
  3. I just thought your root cellar would be the perfect spot, I may be wrong. My grandparents stored all sorts of things like apples, pears, potatoes, onions, carrots, and more. I remember going down into it as a child and it looked like a farmer's market.

    ReplyDelete
    Replies
    1. Right now it would be as cold as the fridge, and I know some store their bananas in the fridge and then pull them out the day before they plan to eat them. I use that process for avocados currently.

      Delete
  4. That is a clever use of leftover bananas.

    ReplyDelete
  5. I agree with Diane ... great way to use up bananas

    ReplyDelete
  6. This sounds awesome! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party. Have a fabulous week!

    ReplyDelete
  7. I love anything with bananas. Thanks for sharing at the What's for Dinner party. Hope you have a wonderful week!

    ReplyDelete
    Replies
    1. Helen, you are welcome, thanks for hosting What's For Dinner Sunday?

      Delete
  8. I have definitely struggled with banana ripeness in the past - in fact I wrote about it on the blog a few years ago. I really like the sound of this recipe, what a lovely twist on traditional bread pudding! Thank you for sharing with the Hearth and Soul Link Party, Melynda!

    ReplyDelete

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