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Caramelized Banana Bread Pudding
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Prep Time:
35 minutes
Total Time:
2 hours 50 minutes
Transform ordinary banana bread into a delightful banana bread pudding for a cozy and comforting dessert.
Ingredients:
  • 1 1/2 cups Gold Medal™ whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 cup mashed ripe bananas (2 large)
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1/4 cup chopped walnuts or pecans, toasted
  • 1 1/2 cups fat-free (skim) milk
  • 1 cup fat-free egg product
  • 4 teaspoons turbinado sugar (raw sugar)
Instructions:
  • 1. Preheat the oven to 350°F and generously spray the bottom of an 8x4-inch or 9x5-inch loaf pan with cooking spray. 2. In a medium bowl, combine flour, baking powder, baking soda, and salt. 3. In a large bowl, whisk together granulated sugar, oil, egg whites, mashed bananas, 1/4 cup of milk, and 1 teaspoon of vanilla until smooth. 4. Gently fold in the flour mixture until just combined, then mix in the walnuts. 5. Pour the batter into the prepared pan and spread it evenly.
  • Bake the 8-inch loaf for 55 to 62 minutes or the 9-inch loaf for 45 to 52 minutes until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes before removing from the pan onto a cooling rack. Allow it to cool for at least 30 minutes.
  • Preheat oven to 400°F. Grease eight (6-oz) individual baking dishes (ramekins). Arrange the ramekins in a roasting pan. Slice the loaf in half crosswise (reserve one half for later). Cut the remaining half into 8 slices, then into approximately 3/4-inch cubes. Distribute the cubes evenly among the ramekins.
  • In a medium bowl, whisk together all Custard ingredients except turbinado sugar until well combined. Pour the custard mixture over the bread cubes in ramekins, gently pressing down with a spoon to ensure the bread cubes are soaked. If needed, let the mixture sit for up to 10 minutes to allow the bread to absorb it, gradually adding any remaining custard mixture. Finish by sprinkling each ramekin with 1/2 teaspoon of turbinado sugar.
  • Place the pan with the ramekins in the oven gently. Fill the pan with warm water, making sure not to splash any water into the ramekins, until the water reaches halfway up the height of the ramekins.
  • Bake for 30 to 40 minutes or until fully set. Gently move the ramekins to a cooling rack using tongs or a pot holder. Allow to cool for at least 10 minutes before serving warm or at room temperature.

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