Banana Bread Pudding with Amaretto Caramel Sauce

This is a recipe that I absolutely love! The cake is dense and delicious. The crisp top provides a great contrast, and you will love the amaretto caramel sauce!

You will want to begin by baking the banana bread. Here is the recipe:

Banana Bread

4c flour
.5t nutmeg
2t baking soda
.5t allspice
2t baking powder
1c olive oil
1t salt
1T vanilla extract
4 eggs
1t molasses
2T cinnamon
1c brown sugar

Instructions

1. Combine dry ingredients in a large mixing bowl.
2. Beat eggs, brown sugar, molasses, and vanilla together separately.
3. Add liquid ingredients to dry ingredients. Stir until just combined.
4. Pour into a buttered ½ pan.
5. Put into 375F oven, checking after 25 minutes.
6. Remove from oven.
7. Cut bread into ¼ inch cubes while still warm to allow moisture to exit more quickly.

Next up, we have the cream sauce, followed by re-baking the bread.

Cream Sauce

1qt heavy cream
1t cinnamon
2 bananas
1/2c brown sugar
1T vanilla extract

Instructions

1. In the robocoup, combine all ingredients.
2. Let mixer run until cream whipped to a soft peak.

Finishing instructions

1. Place reserved bread on a ½ baking sheet in oven for one minute or until very lightly toasted.
2. Let bread cool in a large mixing bowl.
3. Add whipped cream sauce to bread. Using hands, mix well until thoroughly coated.
4. Spray a ½ hotel pan with cooking spread. Pour mixture into pan.
5. Place pan inside of a large hotel pan. Add water to ½ the height of the ½ hotel pan. Cover with foil.
6. Bake at 300F checking after 60 minutes. Uncover for final 10 minutes only to avoid a top crust.

Banana Bread Pudding with Amaretto Caramel

The final component is the amaretto caramel sauce.

Ingredients

3c Sugar

1c heavy cream

½c amaretto

2tsp vanilla

4oz butter

Instructions

1. Pour sugar into sauce pan. Add water until wet sand consistency is made. Heat over medium-high heat until sugar becomes caramel.
2. Remove from heat and add heavy cream in a slow stream, whisking thoroughly.
3. Add amaretto and vanilla slowly, whisking thoroughly.
4. Whisk in butter a few pieces at a time. Reserve.

Once your cakes are cooked, remove from oven  and cut out with a round cutter. Cover the top with sugar and torch for a crisp finish. Enjoy!