Can I use 'dense' banana bread for anything?

rosie383

I made a banana bread yesterday, and instead of doing it in 2 loaf tins for 1 hour, which always works perfectly and is lovely and light, in a moment of madness, decided to bung the lot in a big square tin for 45 mins. Tested with a skewer and it was starting to come away from the sides of the tin, so I took it out of the oven. I let it cool down and then cut it, and it is dense and not quite cooked enough.
What can I do with it? I have a vague recollection of seeing chefs on TV frying cake and using it, or could I make a bread and butter pudding type thing with it? Really don't want to lose what's left ( after pregnant friend loved it and took some home with her!!!!!).

karren

trifle sponge? and bunge bananas in the custard?
banana bread and butter pudding??

ubamother

Bread and butter pudding thing would be great - perhaps if you have toffee sauce about you could drizzle some of this on the banana bread for a banoffee style pudding. you could cut into slices horizontally, pop some icing sugar on the top of the slices and pop in a hot oven to crisp the top a bit - while that's in slice some bananas into a bowl, put the hot banana bread on the top and serve with icecream, cream or custard as a pudding. Don't know if this would work - but banana bread eggy bread/french toast? Dip in egg, fry and serve with a dusting of icing sugar and icecream. If it tastes good enough for pregnant friends to steal it should be great in your chosen 'evolved' form. The hardest trick to master when everyone loves your banana pudding is not admitting it originated from a mistake!

rosie383

Great ideas, thanks. Banana eggy bread is what I was trying to think of especially as my friend gave me a load of eggs as she had a glut!

tessie_bear

in a trifle ? whizzed in food processor and used as a crumble topping

Penelope_Penguin

rosie383 wrote: »

I made a banana bread yesterday, and instead of doing it in 2 loaf tins for 1 hour, which always works perfectly and is lovely and light, in a moment of madness, decided to bung the lot in a big square tin for 45 mins. Tested with a skewer and it was starting to come away from the sides of the tin, so I took it out of the oven. I let it cool down and then cut it, and it is dense and not quite cooked enough.
What can I do with it? I have a vague recollection of seeing chefs on TV frying cake and using it, or could I make a bread and butter pudding type thing with it? Really don't want to lose what's left ( after pregnant friend loved it and took some home with her!!!!!).

Warm it up and cover in custard actually, I fancy some of that myself, so save me a bit while I get my coat

rosie383

You'll need to be quick. That sounds nice along with slices of the rest of the spotty bananas i bought on a 'whoopsie'.

Purpleclutterbuck

Slice it and lightly toast it with a little bit of butter and jam for tea or breckies mmmmmmm.....:)

(The banana loaf I baked yesterday in a square tin was also very dense so I'm servng it with bit of fruit and creme fraiche and toasting the rest for brekky or elevenses - must be the weather or something?????)

rosie383

Spooky!!!!!!!!!!!

ceridwen

Think I'd probably toast it and then "breadcrumb it up" and use as the basis of a pudding with something like blackberries and/or apricots and a few flaked almonds and serve with Greek yogurt...

liz545

Just crumble it up and serve it over icecreamm, or layer with greek yogurt to make a parfait. There's no such thing as bad cake!