This is one that we actually sell at the restaurant. It is a banana bread pudding. I say the bread pudding part because it is going to have the texture of a bread pudding so far, but it's actually bread less. But the big chunks of banana in it actually -- when you eat it, you are going to be thinking that it's bread because once you -- once we incorporate everything into it and you actually bake it and everything, the bananas actually take on this cooked texture and it is almost like bread.
We are going to melt the butter, get that butter milk there. Very high, so the butter will burn. We are going to add the sugar. So, what we are looking to do with this is bring these two items up to a boil. What that's going to do is just going to smooth out the mixture. Now, we are going to add the Kahlua which will really make this sing a little bit and we are going to add some fresh bananas to the whole mix as well. So it is going to be more almost like a chunky style sauce. We are going to add these bananas right at the end. Let this come up to a boil.
So while that is going, we are going to go ahead and start with the base of the bread pudding. Okay, first of all we need to get these bananas peeled and cut up. Now you can do this in many ways. Of course, you can use the mixer, if you have an electric mixer at home. I would rather mix it with my hands or what not. However, I guess for some reason I can just feel -- I can just feel how the whole mixture is coming together and things like that. As a chef, you try to rely on how things feel. But I would definitely recommend if you are not strong warmed mixer like some people are, definitely recommend using the electric mixer.
When you are bringing this up to boil, just be careful not to bring it up too fast for the simple reason that butter and sugar will burn very quickly. So what we are going to do. We are going to bring these up to boil and this is almost going to start boiling. What this is doing, it is actually just cooking the sugar. It is cooking it into a smooth, almost candy if you look. So it is very hot, so actually be very careful when you mixing that. Not to splash it upon your hands or anything like that, because that's going to be pretty uncomfortable.
So, we're going to start here with our butter, this is our brown sugar. Now, what I've done with this is actually, that's a couple of brown sugar and there' two tablespoons of cinnamon mixed into that. Now you're asking, why did you mix into that? Well, because the cinnamon will actually stick to the brown sugar really well. So, when we start mixing it and what not, it's really going to just get that -- the cinnamon flavor is really going to get pronounced, just because it's been stuck to it. As you can see it's a little bit -- I use light brown sugar, but as you can see it's a little bit darker because of the cinnamon.
It's kind of coming away from the sides, that's exactly what you want. So, we're going to come over here, we're going to add about a quarter cup of heavy cream not too much. Mix that all in, this is basically a basic caramel sauce here that you're making here with brown sugar instead of granulated. Then from there, we are going to add about a quarter cup of the Kahlua, just some more and about a cup of the chopped bananas. That is it for the sauce, very simple, very basic. You know we're going to add just a touch of salt, just to bring in altogether. That's it for the sauce.
Now, what I would do, I would just drop this down and just leave it on the heat, because like I said, we're going to incorporate it into here. Now, what this is -- basically what we're doing is a basic cake batter, but it's going to be very robust, very caramelly and very dense and very rich. So, we're going to start and like I said, when you use the -- when you don't use a mixture, it's just takes a little bit longer, but like I said, you're more involved with the actual ingredients. So, what I'm going to do now, I'm going to transfer, I'm going to start it with the paddle here and the rubber spatula which is going to start smoothing it all out here.
So now we have got all that cream together. Now we are going in and add our eggs. Mix that up and another thing with doing it by hand, if you do with the mixture, once you add the eggs in there, you're going to have to stop the mixture, you have to straight down the sides anyway. So, you may as well just knock it all out with one shot. So, now what we're going to do, we're going to add the bananas in here and like I said, we're just going to fold the bananas in here, because you don't really want to break up the bananas, because the bananas like I said, once they cook, they're going to give you that bread texture.
Now, what we're going to do, we're going to add, this is two tablespoons of flour and one teaspoon of baking soda. What that's going to do, that's actually going to act with the eggs as the lavender, it's going to bring it all together. It's going to add that into that. What we are going to do is add just about a tablespoon of the hot sauce. The hot sauce, what that is going to do is basically just going to smooth it all out. It is just going to add just a little bit of depth as well. Add a pinch of salt, and what these are going to bake on? These are going to bake on about 350 for about 20 minutes.
To cook these, I will definitely recommend that you cook them in something shallow. At the restaurant, we cook them in exactly what these are. What you're going to do, you're going to fill these about three quarters of the way full, you're going to top off your pant with warm water into a 350 degree oven for 20 minutes. Now, if you do like a regular cake batter and once you pull that out and you put a little knife in between it, it's still going to come out a little bit wet. That's exactly what you want, because for the simple fact, it's going to continue to cook and then once you refrigerate it, that's when it's going to set again and then you reheat it in order.
Then into a 350 degree oven we go. Then walla! There they are. So of course I pre-baked these off just for the time issue. But this is exactly how they are going to look when they come out. So as you can tell they really are just start coming together, they get that lumpy look like you're looking for in your bread pudding and things like that. Now, I think once you taste it and the texture of it, you're going to think there's a bunch of bread in there, but let me tell you, there's not, because it's a very simple recipe, but at the same time, very robust, very flavorful. You definitely want to serve it warm, little bit of the banana sauce, all over the top of it. I think it's fine just like that, that banana bread pudding with the Kahlua Caramel sauce and marinated bananas and that's it.
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