Eve M. TaiFancy yes, fussy no.When Sarah and Felix Penn were living in San Francisco they loved to sample the city’s bread puddings. So when the Penns moved to Seattle to open Pair, the small plates bistro in Ravenna, bread pudding on the menu was a given. “We wanted to feature an appealing and classic dessert,” says Sarah. But it wasn’t chocolate or rum that grabbed the spotlight in their bread pudding. Instead, the Penns chose the humble banana. Felix came up with the recipe – a mash of bananas, bread from Grand Central Bakery and the usual suspects that make life worth getting up for in the morning, including eggs, cream and brown sugar. After baking, Pair serves their banana bread pudding topped with a modest orb of vanilla ice cream dripping in caramel sauce (made in house) and showered with toasted walnuts. The vibrant flavors and textures testify to Pair’s commitment to baking the pudding fresh daily with quality ingredients. Even so, fresh-and-quality everything are the norm in a city where diners expect biodynamically farmed butter churned by hand. Pair takes it up a notch by baking their bread pudding in a ring mold rather than a bowl. The result? A toothsome, caramelized crust that gives way to the spongy and moist pudding inside.”The banana bread pudding is one of those things that we can’t take off of the menu or we’ll hear about it,” laughs Sarah. You’re best advised to order Pair’s bread pudding on two visits. The first time you’ll devour it so quickly that suddenly only a smattering of crumbs and a smudge of pudding remain on your plate. The second time around, though, you’ll know better to slow down and really savor this small masterpiece.Follow Voracious on Twitter and Facebook.