Banana Bread Rice Pudding Recipe

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Cook Time: 20 minutes

Ingredients:

• 1 teaspoon ground cinnamon, plus more for garnish
• 5 tablespoons light brown sugar, divided
• 4 tablespoons unsalted butter, divided
• 2 medium bananas, sliced into 1/4-inch rounds
• 1/4 cup chopped walnuts
• 1 1/2 cups cooked white short-grain rice (such as Arborio or sushi rice)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 2 cups whole milk, divided
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• Maple syrup (optional)

Directions:

1. Gather all ingredients.
2. In a large skillet, combine cinnamon, 3 tablespoons of brown sugar, and 2 tablespoons of butter. Cook over low heat, whisking constantly until the mixture is well combined, about 1 to 2 minutes.
3. Place the sliced bananas in an even layer over the sauce. Cook over medium-low heat, flipping and stirring the banana slices once halfway through, until the bananas are golden brown and softened, about 6 minutes in total. Remove from heat and set aside 1/2 cup of the banana mixture in a small bowl. Stir in chopped walnuts and set aside.
4. In the skillet, mash the remaining banana mixture with a potato masher over medium-low heat until thick and mostly smooth, about 1 to 2 minutes.
5. Stir in the cooked rice, salt, nutmeg, 1 1/2 cups of milk, and the remaining 2 tablespoons of brown sugar. Cook over medium heat, stirring frequently, until the mixture thickens and most of the liquid is absorbed, about 5 minutes.
6. In a small bowl, whisk together the egg yolk and remaining 1/2 cup of milk until smooth. Gradually drizzle the egg mixture into the rice mixture, stirring constantly. Cook, stirring frequently, until the pudding thickens slightly and an instant-read thermometer reads 165F (73C), about 2 minutes.
7. Remove the skillet from the heat. Stir in the vanilla extract and the remaining 2 tablespoons of butter until the pudding is creamy and glossy, about 1 to 2 minutes.
8. Divide the pudding evenly between 2 bowls. Top each with 1/4 cup of the reserved banana and walnut mixture. If desired, drizzle with maple syrup and garnish with a sprinkle of cinnamon just before serving.
9. Serve warm, or let cool completely to room temperature before chilling overnight for a cold serving.

Nutrition Facts (per serving):

• Calories: 930
• Total Fat: 47g (61% Daily Value)
• Saturated Fat: 22g (109% Daily Value)
• Cholesterol: 271mg (90% Daily Value)
• Sodium: 689mg (30% Daily Value)
• Total Carbohydrates: 112g (41% Daily Value)
• Dietary Fiber: 5g (20% Daily Value)
• Total Sugars: 62g
• Protein: 19g (38% Daily Value)
• Vitamin C: 12mg (14% Daily Value)
• Calcium: 368mg (28% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 1018mg (22% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Banana Bread Rice Pudding

Banana Bread Rice Pudding is a modern twist on two classic comfort foods: banana bread and traditional rice pudding. Rice pudding itself dates back centuries, with early records found in Middle Eastern and European cuisine as a simple dessert of rice, milk, and sweeteners. Banana bread, popularized in the United States during the 1930s amid the Great Depression, emerged as a way to use overripe bananas creatively. Combining the two, this dessert captures the familiar warmth and sweetness of banana bread while delivering the creamy texture and subtle spice of rice pudding.

Regional Variations and Influences

This dessert has strong roots in American home cooking, especially in regions where bananas are readily available year-round. In the Southern United States, rice pudding often includes spices like nutmeg or cinnamon, mirroring the approach used in banana bread rice pudding. Variations exist internationally: in Latin America, similar puddings may incorporate condensed milk and tropical spices, while in Europe, custard-based rice desserts are more common. The addition of caramelized bananas and walnuts gives this version a distinctly American flavor profile, blending sweet, buttery, and nutty notes in a harmonious way.

How It Differs From Similar Dishes

While standard rice pudding relies solely on milk, sugar, and rice for its sweetness, Banana Bread Rice Pudding incorporates mashed, caramelized bananas for natural sweetness and depth of flavor. Unlike traditional banana bread, which is baked as a loaf, this dessert is cooked on the stovetop and served creamy, offering a softer, melt-in-your-mouth texture. The use of a custard base with egg yolk also distinguishes it from simpler puddings, adding richness and a glossy finish.

Where Youll Usually Find It

This dessert is most commonly served in home kitchens, brunch cafes, and cozy dessert spots where comfort food is celebrated. It pairs exceptionally well with warm drinks like coffee or spiced tea. Some modern American bistros and dessert bars feature it as a seasonal item, often topped with nuts, maple syrup, or a dusting of cinnamon to enhance the visual appeal and flavor. Its versatility allows it to be enjoyed both warm as a comforting winter treat or chilled for a refreshing summer dessert.

Interesting Facts

• Caramelizing the bananas before mixing them into the pudding intensifies their natural sweetness and adds a subtle, buttery flavor.
• The combination of short-grain rice and a custard-like preparation ensures the pudding is thick and creamy, rather than watery, making it feel luxurious with every bite.
• This dessert is a clever way to use overripe bananas, reducing food waste while creating a decadent treat.
• Adding walnuts provides both texture and a slight bitterness that balances the sweetness of the bananas and brown sugar.
• Although modern in its pairing, it pays homage to centuries-old rice pudding recipes found in cultures around the world.

FAQ about Banana Bread Rice Pudding Recipe

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