Chocolate Banana Bread and Butter Pudding ala Ray McVinnie. Genius.
Butter as needed
Sliced Stale french stick/raisin bread/ brioche/sourdough/croissant/ Panettone! enough to cover your square baking dish two layers worth.(I used about 1/2 a Panettone loaf)
2-3 ripe bananas
1 1/2 cups choc chips (dark is good!)
For the Custard:
1/2 cup brown sugar
1/2 t vanilla (essence or the real deal)
Preheat Oven - Bake 180 degrees C
Melt your butter in a pot on low heat or in microwave (just slice off a bit and melt it you can always do more, depending on your surface area on your bread you may need more or less). Grab your baking dish (I used a square 20x20cm dish but you can alter the above measurements to fit whatever you have). Brush the melted butter on to one side of your sliced bread and lay these in the dish buttered side down to cover the bottom. You can overlap them a bit to make them fit, small gaps are ok.
Sliced bananas all over the top
Evenly sprinkle over 1 cup chocolate chips
Another layer of your bread this time buttered side up (overlap these ones a little to make the top look good)
Mix all your custard ingredients in a bowl and whisk together till mixed, then carefully pour over the bread layers - filling in the gaps with custard mix, once all in gently push on the bread so the mix soaks into the bread - leave it for 10 minutes or so for the bread to soak up the liquid. Sprinkle remaining 1/2 cup choc chips on top and 1/2 cup of brown sugar.
Bake 45mins, serve with cream or vanilla icecream.
Beware its very sweet! but very addictive! Enjoy!