Australian Caramelized Banana Bread Pudding Recipe

The Australian Caramelized Banana Bread Pudding Recipe is made by caramelizing ripe bananas and incorporating them into a classic bread pudding mixture.

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5 from 1 vote

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: Dessert

Cuisine: Australian

Keyword: Australian Caramelized Banana Bread Pudding Recipe

Servings: Servings

Calories: 830 kcal

Equipment

Baking dish: Used for baking the banana bread pudding.
Mixing bowls: Required for mixing ingredients and preparing the custard-like mixture.
Whisk: Used to combine the ingredients smoothly and evenly.
Pastry brush or fingers: Required for greasing the baking dish with butter.
Fork or potato masher: Needed to mash the ripe bananas.
Spoon or spatula: Used for mixing the bread with the custard mixture and pressing it down.
Toothpick: Used to check the doneness of the pudding by inserting it into the center.

Ingredients

Bread

4 bananas ripe
2 1/2 cups self-raising flour
1/2 tsp baking powder
3 cups milk
1 cup buttermilk
4 eggs large
8 oz butter
1/2 cup golden syrup
1/2 cup sugar of granulated palm or brown
1 teaspoon vanilla extract
1/4 teaspoon cinnamon optional
1 tsp ground ginger optional
Pinch salt
Butter

Caramel Sauce

3/4 cup sugar brown
1/2 cup syrup Karo® Light OR Dark Corn
2 tablespoons butter OR margarine
1/2 cup whipping cream OR canned coconut milk
1/2 teaspoon sea salt fine grind
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease a baking dish with butter.

a. Use a pastry brush or your fingers to evenly spread the butter all over the inside of the baking dish.

In a large mixing bowl, mash the ripe bananas until smooth.

a. Peel the bananas and place them in the mixing bowl.
b. Use a fork or potato masher to mash the bananas until no lumps remain.

Add self-raising flour and baking powder to the mashed bananas.

a. Measure 2 1/2 cups of self-raising flour and add it to the mixing bowl.
b. Add 1/2 teaspoon of baking powder to the bowl.
c. Use a spatula or spoon to mix the ingredients until well combined.

In a separate bowl, whisk together the milk, buttermilk, eggs, melted butter, golden syrup, granulated palm or brown sugar, vanilla extract, cinnamon (optional), ground ginger (optional), and a pinch of salt.

a. Measure 3 cups of milk and pour it into the separate bowl.
b. Add 1 cup of buttermilk to the bowl.
c. Crack 4 large eggs into the bowl.
d. Melt 8 ounces of butter and add it to the bowl.
e. Pour 1/2 cup of golden syrup into the mixture.
f. Add 1/2 cup of granulated palm or brown sugar.
g. Add 1 teaspoon of vanilla extract.
h. If desired, sprinkle in 1/4 teaspoon of cinnamon and 1 teaspoon of ground ginger.
i. Add a pinch of salt.
j. Use a whisk to thoroughly combine all the ingredients until the mixture is smooth and well incorporated.

Tear the loaf of bread into bite-sized pieces and place them in the greased baking dish.

a. Take the loaf of bread and tear it into small, bite-sized pieces.
b. Put the torn pieces of bread into the greased baking dish, spreading them evenly.

Pour the milk and egg mixture over the bread, ensuring all the bread is soaked.

a. Carefully pour the milk and egg mixture over the torn bread in the baking dish.
b. Use a spoon or spatula to gently press down on the bread to ensure it is fully soaked in the mixture.

Let the mixture sit for about 10 minutes, allowing the bread to absorb the liquid.

a. Set a timer for 10 minutes and leave the baking dish undisturbed.

Bake the pudding in the preheated oven for approximately 45 minutes, or until golden and set.

a. Place the baking dish in the preheated oven.
b. Bake for about 45 minutes, or until the pudding is golden on top and set in the center.
c. To check if it's done, insert a toothpick into the center of the pudding. If it comes out clean, the pudding is ready.

Remove from the oven and let it cool for a few minutes before serving.

a. Take the baking dish out of the oven using oven mitts or pot holders.
b. Allow the pudding to cool for a few minutes to make it easier to handle and serve.

Notes

Use ripe bananas for enhanced sweetness and flavor.

Choose a high-quality loaf of bread, such as brioche or challah, for a richer and more tender texture.

Let the bread pudding mixture sit for a few minutes before baking to allow the bread to absorb the liquid fully.

Serve the pudding warm for the best taste and texture.

Consider adding a dollop of whipped cream or a sprinkle of powdered sugar on top for extra indulgence.

Nutrition

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