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During her time at Home Restaurant, Lori Baker developed her signature banana bread pudding. Following the restaurant’s closure, Lori continued the tradition at the Baker & Banker bakery.

Makes 8-10 servings

Banana Bread

4 overripe bananas

1 1/4 cups sugar

10 tablespoons melted butter

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1. Preheat oven to 350 degrees. Lightly grease a nine-inch loaf pan. 

2. Place the bananas and the sugar in a mixer bowl, and beat with paddle at high speed for 10 minutes. Adjust the speed to low, and drizzle in butter, eggs, and vanilla. Stir in the flour, salt, and baking soda. Pour into loaf pan. 

3. Bake for one hour until it is firm in the center. 

4. Once it has cooled, cut bread into one-inch cubes. 

Custard

2 cups milk

1 cup heavy cream

3 eggs

2 egg yolks 

1/3 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

1. Take all ingredients and whisk them together until smooth.

2. Heat oven to 325 degrees. Grease eight-inch square cake pan. Place the chunks of banana bread in the pan, and pour custard all over until the bread is soaked. 

3. Put the eight-inch square cake pan into a larger roasting pan, and fill roasting pan half way up with water. Bake for one hour.

4. Once it’s cool, cut a square of bread pudding, and serve with your favorite caramel sauce.