Remember Elvis? When I stopped in Memphis Tennessee last year I, being a cookbook collector, picked up a cookbook of authentic recipes from Graceland. In it is a recipe for peanut butter and banana sandwiches which I thought was fairly simple. I had been eating that since I was little! I didn’t know Elvis liked that too! Until I read the Method for making it. Well now, it’s different. I’ve been eating it wrong my whole life! (I won’t share with you the method, you’ll have to get the book)
This recipe is not a sandwich but is reminiscent of the favourite sandwich combo of peanut butter and banana! We also like to match P.B. with jam/ jelly or chocolate which you could totally change-up the bananas for! It’s formulated like a sandwich though, in that you start with the bread, albeit cubed, then place the P.B., banana and another southern delight, pecans. (pronounced pe’cAHns not pee-cans they’ll look at you strange, may even giggle a little and politely correct you). Add the remaining bread cubes, top with what would normally be drank with a P.B. & Banana sandwich ~milk, (as a mixture for this recipe) and sprinkle with some turbinado sugar to get a crispy, sweet top. Delicious!
I use natural peanut butter for this recipe as we will be adding and thus controlling the sweetener, in this case maple syrup, to the peanut butter. Feel free to adjust the sweetness to your liking, omitting where you feel it needs less.
Some ingredients you may need:
Now, you know my recipes are for a crowd. My mom used to make it for use when we were little. There were six of us children, only one of us being a girl, (you know growing boys and their voracious appetites!) and so bread pudding was a deliciously filling way to stretch food to feed us all. You can make the whole amount and eat it over 2 days or half the measurements when preparing it. (or have seconds shhhh! I won’t tell!) Once in a while it’s nice to have a southern comforting meal like bread pudding. Served warm. With nice cream. Made from bananas of course!
Peanut Butter & Banana Bread Pudding
- Preheat the oven to 350°F/180°C. Prepare deep dish baking pan by lightly spraying it with oil.
- Cube the bread and loosely arrange half into prepared baking dish.
- In a small pot place the peanut butter, maple syrup and pumpkin pie spice. Heat on medium low heat stirring until it is mixed and slightly runny (about 5-8 minutes) If it starts to thicken it has been heated too much, just add a little water to get a pouring consistency. Pour over the bread cubes.
- Chop the pecans and bananas and arrange over the bread and peanut butter. Layer the other half of the bread cubes over the mixture.
- In a separate bowl mix the milk, eggs, brown sugar and pumpkin pie spice with a whisk then pour over the bread mixture.
- Sprinkle with turbinado sugar and bake for 40 minutes or until browned on top and most of the liquid is absorbed.
- Remove from oven, and although temping to eat right away, wait about 10 minutes. It’ll be hot!
- Serve warm with nice cream.
- Enjoy life in the pink!
- to make 1 chia or flax egg: grind 1 tbsp of the chia or flax and add to 3 tbsp water and stir. Allow to sit for about 5 minutes until it becomes gelatinous then use in recipe
- to make a quick nice cream: add three frozen bananas to a high powered blender with 1/4 cup milk (your choice) 1 tsp vanilla and blend until smooth adding a little more milk if necessary to get the texture of soft serve ice cream.