Chocolate Banana Bread Pudding Recipe

Name: Chocolate Banana Bread Pudding
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; 1 ½ cups granulated sugar (for banana bread), ¾ cup granulated sugar (for custard); 2 large eggs (banana bread), 4 large eggs (custard); 3 ripe bananas (banana bread), 1 ripe banana (custard); Vanilla Extract; All Purpose Flour; 1 teaspoon baking powder; 1 teaspoon baking soda; Fine Salt; Semi Sweet Chocolate Chips; ½ cup chopped pecans; Half And Half Cream; Semisweet Chocolate

Indulge in this decadent Chocolate Banana Bread Pudding, a delightful Christmas Eve tradition inspired by Toronto pastry chef Anna Olsen! This "double-duty" recipe allows you to enjoy delicious banana bread and a rich bread pudding. Use your favorite homemade banana bread or a store-bought loaf for ultimate convenience. Served warm with vanilla yogurt or enjoyed cold the next day, this recipe is guaranteed to become a holiday favorite. Prepare to be amazed by the layers of flavor and texture!

Prep Time 45 mins

Cook Time 150 mins

Calories 530.7 kcal

Protein 21g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Banana Bread Pudding

Unsalted Butter
1 ½ cups granulated sugar (for banana bread), ¾ cup granulated sugar (for custard)
2 large eggs (banana bread), 4 large eggs (custard)
3 ripe bananas (banana bread), 1 ripe banana (custard)
Vanilla Extract
All Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
Fine Salt
Semi Sweet Chocolate Chips
½ cup chopped pecans
Half And Half Cream
Semisweet Chocolate

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How to Make Chocolate Banana Bread Pudding

**Banana Bread:**
Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, mixing well after each addition.
Mash 3 ripe bananas and stir in 1 teaspoon vanilla extract. Add to the butter-sugar mixture.
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in 1 cup semi-sweet chocolate chips and ½ cup chopped pecans.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
**Bread Pudding:**
Preheat oven to 300°F (150°C). Grease a 9x9 inch baking pan and line with parchment paper, leaving an overhang on the sides.
Cut the cooled banana bread into 1-inch cubes.
In a saucepan, heat 2 cups heavy cream and 1 teaspoon vanilla extract over medium heat until just simmering. Remove from heat.
Add 4 ounces semi-sweet chocolate and whisk until melted and smooth.
In a separate bowl, whisk together 4 large eggs, ¾ cup granulated sugar, 1 mashed banana, and a pinch of salt.
Slowly pour the hot chocolate cream mixture into the egg mixture, whisking constantly until well combined.
Strain the custard through a fine-mesh sieve into a bowl.
Layer the banana bread cubes in the prepared pan. Pour the custard over the bread, pressing down gently to submerge the cubes. Let sit for 15 minutes.
Place the bread pudding pan in a larger baking pan. Pour enough boiling water into the larger pan to come halfway up the sides of the bread pudding pan (about 2 inches).
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the water bath and let cool slightly before lifting out using the parchment paper overhang. Cut into squares and serve warm or at room temperature.