Then make bread pudding.
Dress it up with whipped cream and dust it with cinnamon.
And I don't think I need to tell you what to do with all that...
...But I will.
Eat it. Eat it all. And fast. Before I do.
I'm a picky banana eater. I like them yellow and only yellow. No green and no brown specks. As soon as there's brown present I don't want anything to do with them. That's a very narrow window in which to enjoy banana goodness.
But rest assured I have not thrown out brown bananas in years. It just doesn't happen. Because, as I'm sure you know, they are soft, sweet and begging to baked up in something special.
Like this Banana Cinnamon Bread Pudding. I have never eaten and most definitely never baked bread pudding before. I have to be honest I put it off for a few weeks. I think it was the custard. If you know me at all you know the long history I have with custard.
Oh yeah, me and custard go way back. Trials and tribulations.
I think it's time custard and I set the past aside and become friends. Maybe even best friends. I mean when a dish full of freshly grated cinnamon, sweet bananas and toasted walnuts extends that hand of friendship you don't say no.
Source: My imagination.
3 bananas, mashed
3/4 cup granulated sugar
1 egg, slightly beaten
1/3 cup unsalted butter, melted
1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cup whole milk
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 tsp cinnamon
1 banana, sliced
1/3 cup walnuts, toasted
Whipped cream for topping
Cinnamon for garnishing
Preheat the oven to 350 and position a rack in the center. Butter and flour a 9 inch loaf pan then set it aside.
In a large bowl combine the mashed bananas, sugar, egg and melted butter. In a separate bowl whisk together the flour, salt, baking soda and baking powder then mix it gently into the wet ingredients.
Pour the batter into the prepared pan then bake it for about 40 minutes until the top gets golden brown and a toothpick inserted into the middle comes out clean. Let it sit in the pan until it's cool enough to touch then turn it out onto a cooling rack to cool completely.
Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
With a sharp knife slice the bread up into cubes about 1/2 inch in diameter. Spread the cubes out on the prepared baking sheet and bake them for about 10 minutes. This is done to dry out the bread in order for it to soak up the custard.
To make the custard whisk together the eggs, milk, sugar, vanilla and cinnamon. Evenly spread the dried banana bread cubes, sliced banana and walnuts in the prepared pan then pour the custard mixture over top. Let it soak in for 5 minutes, press down the banana bread cubes, then bake it for about 30 minutes until the top is toasted and the custard is set.
Serve it warm or cool topped with fresh whipped cream and sprinkled with a dusting of cinnamon. Enjoy!