Transform banana bread into a next-level holiday dessert. This tropical take on bread pudding brings warm Caribbean breezes to chilly winter kitchens. Raisins and dark chocolate chips all feel perfectly at home here, too.
In baking (aka kitchen chemistry), measuring ingredients accurately is essential for a flawless outcome. Level measures of dry goods with the back of a knife, and use a liquid measuring cup for all liquids.
Employ your favourite store-bought whole wheat or gluten-free banana bread for last-minute guests.
For banana bread, preheat oven to 350 F (180 C). Line standard loaf pan (9 x 5 x 3 in/23 x 13 x 6 cm) with parchment paper, leaving overhang for removal.
In large bowl, whisk together mashed bananas, eggs, and sugar followed by milk and coconut oil. Using fine-mesh sieve, sift in flour, baking powder, baking soda, nutmeg, and salt. Mix until just combined and smooth into prepared loaf pan. Bake for 45 to 50 minutes, until toothpick or skewer inserted in centre comes out mostly clean (do not overbake). Cool for 1 hour in pan, loosen edges, remove from pan, and cool completely on wire rack. Cut into large (1 in/2.5 cm) cubes.
For pudding, preheat oven to 350 F (180 C). In large mixing bowl, whisk coconut milk and rum until combined. Add cubed banana bread and gently fold in until bread is coated with milk mixture. Transfer to 8 x 8 in (20 x 20 cm) glass or ceramic baking dish and sprinkle evenly with demerara or coconut sugar. Bake for 20 to 25 minutes, until dry on top and cooked through (test with knife in centre; bread should be hot but still moist). Serve warm garnished with a little flaked coconut and sliced banana.
This recipe is part of the Next-Level Holiday Baking collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.