Three Monks and a Duck's Banana Split

20 mins Prep Time

1 hours 30 mins Cook Time

Written By

Robin Winship

Nothing screams a decadent Sunday brunch like Three Monks and a Duck's rendition of a banana split. This sweet breakfast dish is made up of a rich pineapple bun bread pudding with caramelized banana, tapioca pearls, coconut ube sauce and a scoop of ube ice cream!

Note: You can find ube food products at most Asian grocery stores.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @threemonksandaduck!

Ingredients

Bread Pudding

500g day old pineapple buns (cut into cubes)
170g white sugar
500 mL whole milk
4 large eggs
1 tsp pure vanilla extract
1 tsp ground cinnamon
1-3 bananas

Tapioca Ube Sauce

100g tapioca pearls (5 minute type)
500 mL coconut milk
45g white sugar
1 tsp ube concentrate

Ube Ice Cream

280g condensed milk
140g ube jam
4 tsp ube extract
1 tsp pure vanilla extract
500 mL heavy cream

Directions

Bread Pudding

6 Steps

Step 1

Preheat oven to 350 degrees Fahrenheit.
Step 2

Combine sugar, milk, eggs, vanilla and cinnamon in a bowl -- whisk.
Step 3

Coat 12” x 6” baking pan with cooking spray and place bread in pan.
Step 4

Pour custard mixture over bread and allow to soak for 10 minutes.
Step 5

Cover with foil and bake for approximately 75 minutes.
Step 6

Remove the foil and bake for an additional 15 minutes.

Tapioca Ube Sauce

2 Steps

Step 1

Cook tapioca in boiling water with a pinch of salt for 5 minutes. Strain.
Step 2

Slowly simmer coconut milk with sugar and ube concentrate over medium-low heat. Add cooked tapioca and remove from heat.

Ube Ice Cream

4 Steps

Step 1

Whip cream until medium stiff peaks form, set aside.
Step 2

In a large bowl combine condensed milk, ube jam, ube extract and vanilla extract.
Step 3

Fold in cream until incorporated.
Step 4

Transfer to a freezer safe container and freeze overnight.