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.
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