Photo by Julie O’Malley
Banana Bread and Butter Pudding
4 slices white toast bread
1 large reasonably firm banana, peeled and sliced (or 2 medium sized ones)
450 ml milk
85g brown sugar plus extra for sprinkling
a good pinch of ground cinnamon
2 large eggs
1 Tbsp cornflour
thickened cream to serve
Toast the bread, generously butter on one side and then cut into 6-8 pieces each.
Scatter the bread in a large microwave proof dish, butter side up and scatter the banana on top.
In a large bowl/jug, whisk the milk, 85g brown sugar, cinnamon and the eggs until well incorporated.
Mix the cornflour with a little of the milk mixture. Add this back to the large bowl/jug, whisk well and then pour over the banana. Flatten the top a little with the back of a spoon, sprinkle with a little more brown sugar and cook in the microwave on high for 8-12 mins, uncovered.
Remove and rest for a minute or so before dusting with icing sugar if you like and serving in individual bowls with a good dollop of cream on top.