Jamaican Banana Bread Custard Recipe
Servings: 8
Ingredients
- 5 Tbsp. Butter
- 2/3 c. Granulated sugar
- 12 slc Dry bread, no crust, broken Into 3/4 inch pcs
- 1 lb Ripe bananas
- 2 Tbsp. Dark Jamaican Rum
- 3 Tbsp. Apricot preserves
- 3 ounce Eagle brand condensed lowfat milk
- 8 x Egg yolks
- 6 whl Large eggs
- 2 1/2 c. Lowfat milk
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
Directions
- Preheat oven to 350 degrees. Butter the bottom of an 8 inch square baking pan with 1 Tbsp. of butter and sprinkle with 2 Tbsp. of sugar.
- Place the bread pcs in the bottom of the pan. Dot with the remaining butter and sprinkle with 1/4 c. sugar. Slice the bananas lengthwise into halves. Place on top of the bread and sprinkle with the rum. Spread the apricot preserves proportionately over the bread and banana mix. Ladle condensed lowfat milk over the bread. In a medium sized bowl, whisk together the egg yolks and whole Large eggs. Heat the lowfat milk and remaining sugar till the mix begins to simmer. Pour the lowfat milk slowly into the Large eggs, stirring constantly till well blended. Pour over the bread and banana mix. Sprinkle with cinnamon and nutmeg. Place a heavy platter or possibly cutting board over the pan to weigh down the mix. Allow to sit for 15 min. Bake in the preheated oven for 25-30 min or possibly till an inserted knife comes out clean.
- credited to Henry Towle a chef in Coral Gables, FL.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 469 | |
| Calories from Fat 146 | 31% |
| Total Fat 16.41g | 21% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 448mg | 19% |
| Potassium 411mg | 12% |
| Total Carbs 68.47g | 18% |
| Dietary Fiber 2.4g | 8% |
| Sugars 35.45g | 24% |
| Protein 14.29g | 23% |
