makes 2 Half Hotel Pans
Overripe bananas 5-6 ea.
Sugar 2 cups
Butter, melted, cooled ½ lb.
Eggs, room temperature 3 ea.
Vanilla extract 1 ½ tsp.
Flour, all purpose 2 ¼ cups
Salt ¾ tsp.
Baking soda 2 ¼ tsp.
Milk 3 cups
Heavy cream ¾ cup and ¾ cup at end
Whole eggs 5 ea.
Yolks 3 ea.
Sugar ¾ tsp. And 3 Tbsp. At end
Salt ¾ tsp.
Vanilla extract 1 ½ tsp.
White chocolate, melted 18 oz.
1. Whip bananas and sugar on high in mixer. Gradually add butter, eggs and vanilla. Then add flour, salt and baking soda. Place in two greased half hotel pans and bake until golden brown and firm in center.
2. Cool, then cut into 1” cubes.
3. Bring milk and cream to a boil.
4. Mix eggs, yolk, ¾ cup sugar, salt and vanilla in bowl.
5. Gradually add milk/cream mixture, whisking constantly. Then add melted chocolate, mixing until incorporated.
6. Place banana bread cubes in two greased half hotel pans. Pour egg mixture over, pressing down to wet all the cubes. Let rest at least 15 minutes. Pour remaining cream and sugar over the top.
7. Place hotel pans in hot water bath and bake until pudding is firm and knife inserted comes out clean. Cool. Cut into rounds with cookie cutter.
8. Garnish with bananas brulee, cinnamon ice cream and chocolate ganache.