Monday, January 18, 2016

Banana Pudding

Sometimes we buy too many bananas and don't know what to do with them before they turn brown and no one will touch them. So this dish is another, next to banana bread, recipe for using extra bananas. It is even simpler than banana bread and can make a nice Sunday brunch dish, something like a dessert but not too sweet. There is no sugar added and the whole sweetness comes from bananas and raisins. Also, there is only a tablespoon of flour. If you want to make this dish more fancy, after bananas are fried you can add two tablespoons of rum to spice up their taste.

Banana Pudding

Ingredients: 4-5 medium bananas, yellow but not too soft, peeled and cut into cubes,
4 eggs,
1 tbsp all purpose flour,
1 12-oz can of unsweetened condensed milk,
1/3 cup raisins,
1 tsp vanilla essence,
1/2 tsp salt,
2 tbsp unsalted butter,
2 tbsp rum, optional,
2 tbsp brown sugar,
a dash of icing sugar to finish.

1. Preheat oven to 350F.
2. Butter a 10-inch oven proof dish with one tbsp of butter and sprinkle with brown sugar.
3. In a medium bowl, beat eggs with flour until smooth. Add evaporated milk, vanilla essence and salt, and beat all together again.
4. Melt a tbsp of butter in a large frying pan. Add banana cubes and raisins and fry for about 2 minutes turning them gently. If you use rum add at the end of frying.

5. Spread the fried banana cubes on the bottom of the baking dish. Pour over the egg and milk mixture. Put the pudding in the oven and bake for about 30 minutes.
6. Dust with icing sugar, cut, and serve warm.