Remodel banana bread right into a subsequent-degree vacation dessert. This tropical tackle bread pudding brings heat Caribbean breezes to chilly winter kitchens. Raisins and darkish chocolate chips all really feel completely at dwelling right here, too.
Baking tip: Measuring precisely
In baking (aka kitchen chemistry), measuring elements precisely is important for a flawless consequence. Stage measures of dry items with the again of a knife, and use a liquid measuring cup for all liquids.
three medium very ripe bananas, mashed
2 giant natural eggs
1/three cup (eighty mL) coconut sugar
2/three cup (a hundred and sixty mL) unsweetened plain soy milk
half cup (one hundred twenty five mL) coconut oil, melted
1 three/four cups (435 mL) gentle spelt flour or gluten-free all-goal flour
2 tsp (10 mL) baking powder
three/four tsp (four mL) baking soda
1/four tsp (1 mL) floor nutmeg
1/four tsp (1 mL) salt
1 – 14 oz (398 mL) can coconut milk (mild or full-fats)
1 tsp (5 mL) darkish rum or 1/2 tsp (2 mL) rum extract
1 Tbsp (15 mL) demerara sugar or coconut sugar
Flaked toasted, unsweetened coconut and sliced banana to garnish
For banana bread, preheat oven to 350 F (one hundred eighty C). Line commonplace loaf pan (9 x 5 x three in/23 x thirteen x 6 cm) with parchment paper, leaving overhang for removing.
In giant bowl, whisk collectively mashed bananas, eggs, and sugar adopted by milk and coconut oil. Utilizing fantastic-mesh sieve, sift in flour, baking powder, baking soda, nutmeg, and salt. Combine till simply mixed and clean into ready loaf pan. Bake for forty five to 50 minutes, till toothpick or skewer inserted in centre comes out largely clear (don’t overbake). Cool for 1 hour in pan, loosen edges, take away from pan, and funky fully on wire rack. Minimize into giant (1 in/2.5 cm) cubes.
For pudding, preheat oven to 350 F (a hundred and eighty C). In massive mixing bowl, whisk coconut milk and rum till mixed. Add cubed banana bread and gently fold in till bread is coated with milk combination. Switch to eight x eight in (20 x 20 cm) glass or ceramic baking dish and sprinkle evenly with demerara or coconut sugar. Bake for 20 to 25 minutes, till dry on high and cooked by means of (check with knife in centre; bread must be sizzling however nonetheless moist). Serve heat garnished with somewhat flaked coconut and sliced banana.