Christmas recipes: Banana bread pudding

While food is at the centre of any celebration, when it comes to Christmas, it must be taken a notch higher to ensure that what is being served is also comforting. That is why banana bread pudding is a great addition to the day’s dishes. Not only is the crusty golden top inviting, the custard-like inside mellows the mouth, exciting the taste buds. Here is the Ugandan version of this pudding and it can comfortably serve eight people.


  • 6 large, ripe, bananas (bogoya will work well)
  • 8 tablespoons of butter (divide these into two portions)
  • 4 tablespoons of slightly warmed honey
  • 1 teaspoon cinnamon
  • ½ teaspoon of cooking salt
  • 4 tablespoons of brown sugar
  • 2 cups of milk
  • 4 eggs
  • 1 teaspoon of vanilla
  • 1 tablespoon of ordinary sugar
  • 6 ounces dried green apples. Chop and soak these in hot water for 10 minutes
  • 4 cups bread. Remove the crusts and cut them into cubes


  • Preheat the oven to 400 degrees.
  • Peel and cut each banana in half lengthwise, then further into smaller pieces.
  • Line a jelly roll pan with foil and place the banana pieces on it.
  • In a small bowl, put honey, 4 tablespoons of melted butter, cinnamon, and cooking salt and mix.
  • Sprinkle this over the bananas.
  • Then put the bananas into the oven to roast for 12 minutes and after, set them aside.
  • Lower the oven temperature to 350 degrees.
  • Butter your baking dish dish.
  • Then put the other 4 tablespoons alongside the brown sugar in the dish. Place it in the oven to melt the contents. Remove the dish and stir the mixture.
  • Place half of the roasted bananas on the brown sugar mixture. Add the cubed bread and the remaining roasted bananas. Drain apples and add them to the dish contents and, then spread into the dish.
  • Break the eggs and whisk them with the milk, vanilla and sugar until the sugar is dissolved.
  • Slowly pour this mixture on top of the contents of the soufflé dish and ensure all the bread is covered.
  • Set the dish aside as the mixture soaks into the contents for 25 minutes.
  • Then put it in a deep baking tray. Pour boiling water into the baking tray so it comes halfway up the sides of the soufflé dish.
  • Transfer the dish to the preheated oven and bake for 30 minutes, or until the custard is set and the top of the dish is golden brown in colour.
  • Remove it and let it stand for 5 minutes and serve.
  • For an accompaniment, caramel sauce, lightly whipped cream, or ice cream is ideal.
  • In case a bit stays over, which I highly doubt, store the pudding in the refrigerator because it has milk and eggs.