Nuts about bananas

BLast night we endured the coldest temperatures of the year so far, and today the house sits in a brilliant white swirling fog, dead to the world.

I lit a fire before midday, which is unheard of.

I must say, though, with the snow still on the ground here, and the birds making full use of the feeder by the window, it really is a very pleasant scene, but I’m glad to be toasty inside.

And I’m doing a spot of baking too, so the house is filled with the wonderful scent of sweet sugar and spice, and, though my wife Tracy would disagree, the added nose-tingling delights of banana.

I’d planned to do this baking while I had the place to myself, knowing her dislike for the fruit, but things changed, and now she’s stuck here as I bake tray after tray of these wonderful little banana bread puddings.

But I had to strike while the iron was hot, and right now we’re in the middle of prime Caribbean banana season.

They’re at their very best right now, and, as much as they’re one of our most popular year-round fruits (taking over many years ago from the orange as the classic lunchbox ingredient), right now is when they’re at their fragrant best.

And this is great for us, as we’re hunkering down under these leaden, cold skies, because a banana releases a wonderful burst of tropical warmth and flavour every time we peel one.

We ought, perhaps, to appreciate them more, I think ; removed from their gently swaying trees over there in the humid warmth of the Antilles, packed into containers and shipped across the turbulent Atlantic to arrive on our shelves, ready for eating.

Such a journey for these little chaps, but they’re always there, packed with that wonderful aromatic flavour, unmistakeable texture and versatility for the cook – happy to help with sandwiches, pies, tarts, breakfasts, lunches and dinners, adding to dishes or becoming the stars of the scene, all those miles from home.

This recipe is a twist on the classic bread and butter pudding, a brilliant blend of silky smooth custard, both soft and crunchy bread, only this time infused with banana and vanilla for that seductive tropical feel.

We’re adding a few little extras to make this dish a real star, so alongside our puds we’re making a crunchy peanut crumble, which will add flavour and texture, as well as holding up a scoop of vanilla icecream stylishly.

And to finish things off, a classic salted caramel sauce, to add a final burst of sweetness with a welcome salinity to cut through all the sugar.

If you’re that way inclined, the sauce would easily take a good slug of golden Caribbean rum to make things even more fancy.

All in all, a wonderful way to make the most of the humble banana – a smashing fragrant dessert that will fill your kitchen with the warmth of the Caribbean.