I have a confession to make. Despite my mostly-vegetarian, quinoa-loving, local-eating lifestyle, I just don’t like whole wheat flour. I think whole wheat pasta tastes just like the box it comes in, and every time I try to bake with whole wheat flour, I regret it. However, we came into several bags of the stuff the other week, and after making some extra nutritious play-dough, I was still left with far too much of the finely ground fiber-fest. I also had several black bananas, so the next step seemed obvious.
In retrospect, I should have used a combo of white and wheat flour, but in my zealous pursuit of using all of the WW flour, I went a little overboard. The result was nothing short of brick-like. It was so dense and dry that even putting a generous dollop of Nutella on every bite just made me wish I was eating the Nutella off a spoon.
Did I mention that I made two loaves of this nasty stuff? I contemplated just chucking the whole thing in the trash, but I have had a few too many Friday-you-know-what’s lately, so I decided to persevere.
The Joy of Cooking told me that for bread pudding, you should only use yeast breads, not ones leavened with baking soda, so I went online in search of a different recipe for bread pudding to redeem my sad banana bread. Just a heads up, it is pretty much exactly the same as the recipe in the Joy of Cooking. Oh, J of C, why you gotta lie like that?
Anyway, I cut the offending ‘nana bread into chunks, added a few other ingredients, and Voila! The sweet smell of redemption.
Banana Bread Bread Pudding
One loaf stale banana bread, cut into 2-in. cubes
1/2 c. semi-sweet chocolate chips
4 large eggs
2 c. milk
3/4 c. sugar
1 t. vanilla
1 t. cinnamon
Heat oven to 350 degrees. Grease a 9×9 baking dish. Scatter bread cubes in dish and top with chocolate chips. Whisk together all other ingredients in a bowl. Pour over bread and chocolate. Bake 30-40 minutes until a knife inserted in the middle comes out clean. Top with butter and maple syrup if desired.