Easy Banana Bread Pudding Recipes: A Step-by-Step Guide
Banana bread pudding is a comforting, delicious dessert that everyone can appreciate. This classic recipe is not only simple to make but also incredibly versatile, offering a delectable twist on traditional banana bread. Here, we'll explore how to prepare two variations of this beloved dish—using instant vanilla pudding and homemade custard. These recipes are perfect for a cozy weekend brunch or a sweet treat for any occasion!
Ingredients for the Instant Vanilla Pudding Version
For the Pudding:
1 (3.4 oz) package instant vanilla pudding mix (sugar, modified cornstarch, sodium alginate, natural and artificial flavors, carrageenan, thickeners) 3/4 cup milk (whole milk, 2%, skim, or any milk alternative such as almond, soy, coconut milk; sweetened almond milk) 2 ripe bananas 1/2 cup butter (unsalted butter) 6 eggs 1 1/2 cups brown sugar (light or dark brown sugar) 1 tsp vanilla extract (pure vanilla extract, vanilla bean paste) 1 tsp ground cinnamon (cinnamon, ground)Ingredients for the Homemade Custard Version
For the Custard:
2 cups milk 4 egg yolks 1 1/2 cups heavy cream (Whipping or heavy cream) 1/2 cup sugar (granulated sugar) 1 tsp vanilla extract (pure vanilla extract, vanilla bean paste) 1 tsp ground cinnamon (cinnamon, ground) 2 ripe bananas 1/2 cup brown sugar (light or dark brown sugar) 1/2 cup butter (unsalted butter)Step-by-Step Instructions for the Instant Vanilla Pudding Version
Preparation
Mash the ripe bananas in a large bowl until smooth. Ensure the bananas have reached an ideal ripeness for the best flavor and texture.
Mix the instant vanilla pudding mix with the milk until the mixture is smooth, ensuring the pudding powder is fully incorporated and there are no lumps. Place the pudding mix in the microwave-safe bowl or use a heat-proof container and whisk well.
Combine the mashed bananas and pudding mix in a large mixing bowl until well combined. The mixture should be smooth with no clumps of pudding mix.
In a separate mixing bowl, beat the eggs and gradually add the brown sugar, mixing well until the mixture is thick and creamy. Add the vanilla extract and ground cinnamon, stirring to combine.
Gradually stir the egg mixture into the banana and pudding mixture, mixing until well combined. The mixture will be thick and velvety.
Softly blend in the butter by stirring until it is evenly distributed and fluffy. This step ensures a smooth texture and a creamy dessert.
Preheat the oven to 350°F (180°C). Grease a rectangular baking dish (9x5 inch loaf pan) or a 13x9 inch baking dish.
Baking
Transfer the mixture to the prepared baking dish, spreading it evenly to form a flat, smooth surface. The mixture should cover the bottom of the dish, with no gaps or air pockets.
Cover the baking dish with aluminum foil, ensuring it is sealed around the edges to prevent the pudding from drying out during baking. This step is crucial for maintaining the moisture and ensuring the pudding retains its creamy texture.
Bake for 40 minutes, then remove the aluminum foil and continue baking for an additional 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread pudding to cool to room temperature before serving. The pudding will set as it cools, making it easier to handle and portion out.
Serving Suggestions
For an extra touch of indulgence, serve individual cups of the pudding. Top each serving with a few banana slices and a drizzle of melted chocolate or caramel sauce. Alternatively, garnish the pudding with a sprinkle of powdered sugar or a dollop of whipped cream for added richness.
Step-by-Step Instructions for the Homemade Custard Version
Custard Preparation
For this version, you will prepare a custard first before mixing it with the banana bread pudding ingredients. This variation adds a richer and more substantial flavor to the dessert.
In a medium saucepan, heat the milk and cream until it comes to a gentle simmer. Be careful not to let the mixture boil vigorously, as this can cause the milk to burn on the bottom of the pot.
In a large mixing bowl, whisk the egg yolks and sugar together until the mixture is well combined and slightly thickened. Add the vanilla extract and ground cinnamon, stirring to integrate them thoroughly.
Gradually pour the hot milk and cream mixture into the egg yolk mixture, whisking continuously to avoid scrambling the eggs.
Pour the egg and milk mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of the spoon. This custard base should have a creamy consistency and not be too thick. Be careful not to let it boil, as this can curdle the eggs.
Remove the custard from the heat and allow it to cool slightly before combining it with the banana mixture.
Proceed with the same steps as the instant vanilla pudding version, starting from step 7—mixing the mashed bananas, the cooled custard, and the remaining ingredients until well combined. Spread the mixture into the prepared baking dish and bake as per the recipe instructions.
Conclusion
Banana bread pudding is a delightful dessert that can be enjoyed by anyone, from kids to adults. Its comforting and rich flavor comes from the combination of bananas, moist texture, and creamy custard or pudding base. Both versions are easy to make and customizable, allowing you to add your unique touches to the recipe. Experiment with different toppings and flavorings to create a personal touch that makes this dessert your own.
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