Schiaccia Briaca with a Twist: A Delicious East African Adaptation

Ingredients

In this East African adaptation, the traditional Italian Schiaccia Briaca is transformed into a spiced banana bread pudding. The original recipe typically uses wine-soaked bread, while this version replaces the wine with rum for a tropical twist. Additionally, the East African version incorporates coconut milk and warm spices like cinnamon, cardamom, and nutmeg to infuse the dessert with the flavors of the region. We alse have the original recipe for Schiaccia briaca, so you can check it out.

• 4 ripe bananas, mashed 4 ripe bananas, mashed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) rum 1/2 cup (120ml) rum
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 cups (320g) day-old bread, cubed 4 cups (320g) day-old bread, cubed
• 1/2 cup (40g) toasted coconut flakes, for garnish 1/2 cup (40g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large mixing bowl, combine the mashed bananas, coconut milk, rum, brown sugar, cinnamon, cardamom, nutmeg, and salt. Mix well until the sugar is dissolved.
3. 3.
   Add the cubed bread to the banana mixture and gently fold until all the bread is coated.
4. 4.
   Transfer the mixture to the greased baking dish and spread it evenly.
5. 5.
   Bake for 35-40 minutes, or until the pudding is golden brown and set in the center.
6. 6.
   Remove from the oven and let it cool for a few minutes.
7. 7.
   Sprinkle the toasted coconut flakes over the top for garnish.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Ripe bananas — Use bananas that are fully ripe with brown spots for the best flavor and sweetness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Day-old bread — Using slightly stale bread will help it absorb the flavors and moisture better.

Tips & Tricks

• For an extra burst of flavor, add a handful of chopped dried fruits such as raisins or dates to the pudding mixture.
• Serve the spiced banana bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a less boozy dessert, reduce the amount of rum or substitute it with apple juice.

Serving advice

Serve the warm spiced banana bread pudding as a delightful dessert after a flavorful East African meal. It pairs well with a cup of freshly brewed coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the pudding with a sprinkle of powdered sugar before adding the toasted coconut flakes. Serve it in individual dessert bowls or ramekins for an elegant touch.