Banana bread and butter pudding recipe

Here’s a few good reasons to try this twist on classic bread pudding – it’s low fat, low GI and super easy to make!

Banana bread and butter pudding

By The Chef December 20, 2012

Yellow box honey was chosen for this recipe as it has a low glycaemic index (GI) factor. Capilano makes a yellow box honey, readily available from supermarkets. It has a smooth flavour and is well-suited to Chinese cooking and as a baste for lamb and poultry.
Recipe by Alison Turner

Ingredients

reduced-fat spread - 40g
oatbran and honey bread - 9 slices
skim milk - 2 cups
eggs - 3
yellow box honey (see note) - 2 tablespoons
ground cinnamon - 1 teaspoon
bananas, thinly sliced - 2
Low-fat ice-cream or custard, to serve

Instructions

Preheat oven to 170°C. Spread reduced-fat spread over both sides of bread slices. Cut off crusts. Cut each slice of bread in half.
Whisk milk, eggs, honey and cinnamon together in a jug.
Layer bread over a greased 5-cup, ovenproof dish. Top with banana slices.
Pour over milk mixture. Set aside for 10 minutes. Bake for 45 to 50 minutes or until puffed and golden. Serve with ice-cream or custard.