Yemeni banana bread (masoub)

This bread pudding is made with wholemeal bread or flatbread, mashed bananas, honey and cream cooked together then topped with dates and almonds. It's eaten as a dessert and breakfast dish in Yemen, traditionally served on large plates as a communal meal.

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Refugee: Yemen

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Ingredients

• 4 ripe bananas
• 4 wholemeal pita, naan or bread slices (or a mix)
• 2 tbsp butter
• 2 tbsp honey, plus extra to drizzle
• 300 ml thin cream
• fried banana rounds, pitted dates and toasted slivered almonds, to serve

Instructions

1. Mash the bananas until smooth. Blitz the bread in a food processor to fine breadcrumbs. Combine the banana and breadcrumbs in a small saucepan with the butter, honey and 100 ml cream. Place over medium heat and mix to a thick, warm pudding.
2. Meanwhile, place the remaining cream in a bowl and using electric hand beaters, beat until lightly whipped.
3. Serve the warm pudding in bowls topped with the fried banana, dated and nuts with the whipped cream on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Refugee: Yemen

Watch The Full Episode Here

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Watch The Full Episode Here

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