I hate wasting food. I hope you hate it too.
Tonight I’ve got 2 over-ripe bananas in the fruit bowl and no baking ingredients in the cupboard. Not even flour. Or vanilla extract. When I say none, I mean none.
I’m in my rented Barcelona apartment without the luxury of my overstuffed pantry treasure-trove. I’ve got to get back to basics (ie. nothing!).
But hang on, I’ve got some things… stale bread, eggs, sugar – are you thinking what I’m thinking? Yep. Bread and butter pudding. With banana. (And a few spare nuts and raisins). Yeah, it’s kinda weird, but beggars can’t be choosers (or wasters).
Behold an extremely bare-bones bread and butter pudding flavoured with ripe banana. These ones were so soft I mashed them into the custard rather than slicing and it turned out beautifully. I hope you enjoy it.
serves 4 (Convert measurements here)
butter for greasing
3 large eggs
250ml pouring cream
2 ripe bananas, mashed to a puree
8-10 slices bread (any kind, at least a day old).
handful of walnuts and raisins (optional)
demerara or brown sugar, to taste (I used about 1 tablespoon)
1. Preheat the oven to 180C (350F) and grease a baking dish really well with butter.
2. Whisk together the eggs, cream and mashed banana in a large bowl. Dip a slice of bread into the custard until fully soaked and then place into the baking dish. Repeat with remaining bread overlapping the slices slightly. Pour the leftover custard over the pudding.
3. Scatter the walnuts and raisins, if using, over the top of the pudding. Sprinkle an even layer of sugar and let it sit for 10 minutes. Bake until golden and cooked through (about 20 minutes). Serve with vanilla ice cream if you like.