After the excesses of Christmas we all need to tighten our belts and save money where we can. Reducing our food waste is a good place to start because as a nation we all throw away far too much food as we just don’t get round to using it before it perishes.
If you’re anything like me, sometimes your fruit bowl just gets just a bit out of control and before you know it a whole hand of bananas has suddenly gone from ripe to over ripe. Yes you can make banana cake but this usually only uses up a couple of bananas and yes you can freeze bananas but mine tend to never see the light of day once they’ve ventured into the freezer!
So Banana Pudding has become my go to recipe when it comes to saving lots of over ripe bananas. It won’t win any beauty contests but it’s gooey in the middle, crispy around the edge and is delicious with a scoop of vanilla ice cream – true comfort food. Even better it’s quick and simple to make and can will happily stay in a warm oven until you’re ready to serve it. My family love this pudding and polish it with gusto. It’s great to see fruit which looked fit for the compost heap make such a delicious pud – definitely a win win situation for your purse and your tummy!
- 5 Ripe/over ripe bananas (about 900g – 1kg unpeeled weight)
- 50g Butter, melted
- 1 tsp Vanilla extract
- 115g Caster sugar
- 1 Egg, beaten
- 115g Plain flour
- Pre-heat the oven to 180°C.
- Grease a 20cm round dish.
- Mash the bananas into a pulp.
- Mix in the melted butter, vanilla extract, sugar, beaten egg and sifted flour.
- Pour into the dish and bake for 45 minutes until golden brown.
- Serve with cream or vanilla ice cream.
NB: This recipe was previously published on Great British Chefs.