I tried this Banana Bread Pudding in a restaurant in NYC and fell in love with it. My only regret, as I later found out, was that it was laden with butter. So I decided to make the same dish without the guilt trip and experimented with cutting out half the butter and eventually eliminating it completely. Interestingly, the taste of the bread and banana really take over and you don't really need the butter. For those die-hard fans, I'd say if you REALLY need the buttery taste, maybe substitute half the oil with it. But try it this way too, as it really is so much healthier and just as tasty.
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan or into 4 ramekins. Drizzle oil over bread. If desired, sprinkle with raisins. Add bananas.
- In a medium mixing bowl, combine eggs, milk, agave and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 35-45 minutes, or until the top springs back when lightly tapped.