This Jamaican Banana Bread Custard transforms simple ingredients into a decadent, warm dessert that captures the essence of Caribbean comfort food. The combination of ripe bananas soaked in dark rum and apricot jam creates a deeply aromatic base, while the day-old bread absorbs the sweet, creamy custard to achieve a perfect, pudding-like texture. Spiced with nutmeg and cinnamon, this dish offers a harmonious blend of tropical fruitiness and savory richness. It is an ideal treat for weekend brunches, holiday gatherings, or as a cozy evening dessert. The use of stale bread not only reduces waste but also enhances the structural integrity of the bake, ensuring every slice holds together beautifully while remaining moist and luscious.
Jamaican Banana Bread Custard
Description
This Jamaican Banana Bread Custard transforms simple ingredients into a decadent, warm dessert that captures the essence of Caribbean comfort food. The combination of ripe bananas soaked in dark rum and apricot jam creates a deeply aromatic base, while the day-old bread absorbs the sweet, creamy custard to achieve a perfect, pudding-like texture. Spiced with nutmeg and cinnamon, this dish offers a harmonious blend of tropical fruitiness and savory richness. It is an ideal treat for weekend brunches, holiday gatherings, or as a cozy evening dessert. The use of stale bread not only reduces waste but also enhances the structural integrity of the bake, ensuring every slice holds together beautifully while remaining moist and luscious.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Butter a 9x13 inch baking dish.
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In a large bowl, toss the banana pieces with the dark rum and apricot jam until evenly coated.
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Spread the rum-soaked bananas evenly in the bottom of the prepared baking dish.
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In a separate large bowl, whisk together the eggs, milk, sugar, melted butter, cinnamon, nutmeg, and vanilla extract until smooth.
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Add the broken bread pieces to the egg mixture, stirring gently to ensure all bread is saturated. Let stand for 5 minutes to absorb the liquid.
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Pour the bread mixture over the bananas in the baking dish, pressing down gently to submerge the bread.
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Bake for 40-45 minutes, or until the top is golden brown and the center is set.
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Allow to cool for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1449.6kcal
- % Daily Value *
- Total Fat 33.1g51%
- Saturated Fat 15.2g76%
- Cholesterol 53.8mg18%
- Sodium 2125.3mg89%
- Total Carbohydrate 249.4g84%
- Dietary Fiber 10.8g44%
- Sugars 73.4g
- Protein 36.2g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a non-alcoholic version, omit the rum and add an extra tablespoon of vanilla extract or a splash of banana liqueur substitute.
Use day-old bread for best results; fresh bread may become too mushy. Stale white bread, brioche, or challah work well.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
For added texture, consider sprinkling chopped walnuts or pecans over the top before baking.
