Banana bread & butter pudding

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• fifimacca

  10 December 2007

  fifimacca rated and commented on this recipe

  

  This is delicious and so easy! I usually make it in the oven and serve it with vanilla ice cream. We love it!

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• Narlene

  03 January 2008

  Narlene rated and commented on this recipe

  

  Brilliant. Everyone was up for second helpings. Took me back to when I was a little girl and my great grandmother used to make this. I turned the temp a little lower and cooked for just over an hour, this helped to crisp the top layer. Served with Dulce de Leche Haagen Dazs.

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• Samantha

  11 February 2008

  Samantha rated and commented on this recipe

  

  Really easy, really yummy. Dont normally like bread and butter pudding!!

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• Victoria Jane Harpham

  29 April 2008

  Victoria Jane Harpham rated and commented on this recipe

  

  AB FAB Pudding not a huge lover of bread and butter pudding but my partner loves it, but using banana instead of currants really makes a massive difference. and it was so easy, didn't take long. Made it in the oven. Might add a splash of bailey's next time. Mmmm!

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• Brownie Girl

  04 August 2008

  Brownie Girl commented on this recipe

  I love normal bread and butter pudding anyway, but this was possibly even better! The banana made a nice change from sultanas, especially as the top layer becomes caramelized with the extra sugar. I had to give it a lot longer in the oven than the recipe states but I imagine that had to do with me using a much smaller dish (16cm wide rather than 23cm). Anyway, it was extremely easy and also rather addictive - it was very hard to stop myself sneaking another portion from the fridge later in the evening!

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• Brownie Girl

  04 August 2008

  Brownie Girl rated this recipe

  

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• JennyP

  18 August 2008

  JennyP rated and commented on this recipe

  

  Wow! Had overripe bananas to use up so made this in the oven with 2 bananas and only 50g of sugar. Tasty without being too sweet, my husband was impressed (and he doesn't usually eat puds) and our 19-month old daughter repeatedly exclaimed "nyum" - high praise indeed!

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• Avril

  18 September 2008

  Avril commented on this recipe

  I have a wheat and gluten intolerance, so quite often make cornbread instead of bread for myself. Cornbread lightly toasted made a great substitute, but needs cooking in an oven not a microwave. Super pudding and goestowards your 5-a-day!

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• Emz

  24 September 2008

  Emz rated and commented on this recipe

  

  I made this in the oven and used nutmeg instead of cinnamon and put some Baileys in too. It was a lovely change to normal bread and butter pudding and my boyfriend even said that it was a shame there was no more left! Lovely recipe.

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• Ian G

  28 September 2008

  Ian G rated and commented on this recipe

  

  Pretty good for a microwave dessert.

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• aP

  23 November 2008

  aP rated and commented on this recipe

  

  I feel that it's good but still lack in sugar! Should have add in sugar and vanilla essence into the liquid base for the aroma and taste. Overall and great dish to be done in just few minutes.

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• Myfanwy

  17 March 2009

  Myfanwy rated and commented on this recipe

  

  Great. I made it in the oven instead and left out the cornflower. When I mixed the milk eggs etc, the sugar got stuck at the bottom of the jug so came out right at the end on top of the bread. This meant there was no need to put extra sugar on. Also, I used brown bread cos that's all I had and it was very nice. Would be a good idea to put bits of dark chocolate among the bread piece too wouldn't it?

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• foodmuncher1

  23 April 2009

  foodmuncher1 commented on this recipe

  I did this pudding in the oven. It was delicious and easy to make. Had it hot straight from the oven but had what was left cold the next day - still good. Next time will add some sultanas and let you know how it goes.

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• Dinah

  08 June 2009

  Dinah rated and commented on this recipe

  

  We loved this. Had no milk, so a tin of evaporated milk had to do. mmm... it will have to do next time too!

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• placebo_effect

  13 July 2009

  placebo_effect rated and commented on this recipe

  

  I loved how this pudding was so quick and easy to make and I could use up over-ripe bananas. However it was overpowered by the huge amount of sugar! I would have halved the sugar content.

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• loopylady

  18 October 2009

  loopylady rated and commented on this recipe

  

  This isn't the most elegant of puddings but the taste is lovely. I made mine using low fat spread (Clover Light) as we don't use "real" butter in our house, and I reduced the sugar as suggested by other reviewers to 50g. I also used two smallish bananas instead of one large. I then baked mine in the oven and served with vanilla ice cream. Everyone loved it, including my young son who initially turned up his nose at the look of it, and I will definitely make it again. Might try it in the microwave next time.

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• mudship

  19 January 2010

  mudship rated this recipe

  

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• Beth

  17 March 2010

  Beth rated this recipe

  

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• Moira J

  12 May 2010

  Moira J rated and commented on this recipe

  

  This was something different - never added banana to bread and butter pudding before. I used 'not quite stale' homemade cinnamon bread - lovely!

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• Zoe

  12 May 2010

  Zoe rated and commented on this recipe

  

  This was absolutely delicious, like others I baked in the oven for 30 mins, and used nutmeg instead of cinnamon, I actually used 2 bananas because I had 2 to use up, It was amazingly simple to prepare and amazingly quick to disappear!

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Ingredients

• 4 thick slices white bread
• 50g butter , softened
• 1 large banana , peeled and sliced
• 2 eggs
• 85g soft, light brown sugar , plus 1 tbsp extra
• large pinch cinnamon
• 450ml milk
• 1 tbsp cornflour

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 4 thick slices white bread
• 50g butter , softened
• 1 large banana , peeled and sliced
• 2 eggs
• 85g soft, light brown sugar , plus 1 tbsp extra
• large pinch cinnamon
• 450ml milk
• 1 tbsp cornflour

Per serving

412 kcalories, protein 10g, carbohydrate 64g, fat 15 g, saturated fat 8g, fibre 1g, sugar 38g, salt 0.99 g

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