Chocolate Banana Bread Pudding
A Decadent Dessert with a Twist
If you’re craving something that merges comfort with a touch of indulgence, look no further than Chocolate Banana Bread Pudding. It’s the perfect balance between the familiar warmth of bread pudding and the richness of chocolate, with the sweetness of bananas adding that irresistible note.
Ingredients:
- 300g of day-old bread (preferably brioche or challah, cut into cubes)
- 500ml of whole milk
- 100ml of heavy cream
- 150g of sugar (white or brown, depending on how deep you want the caramel notes)
- 3 large eggs
- 1 teaspoon of vanilla extract (or about 5ml if you want precision)
- 100g of dark chocolate chips (for a rich, luxurious bite)
- 2 ripe bananas (approximately 200g, mashed)
- 30g of unsweetened cocoa powder
- 30g of butter (for greasing the baking dish)
- Pinch of salt (a small but critical ingredient to balance out the sweetness)
Instructions:
- Prepare the Bread
Start by preheating your oven to 180°C. Grease a baking dish generously with butter. The bread, which should ideally be a bit stale (the staleness allows it to absorb more liquid), needs to be cut into bite-sized cubes and placed evenly in the prepared dish. - Make the Custard
In a medium-sized mixing bowl, whisk together the eggs, milk, and cream until smooth. Add in the sugar, vanilla extract, cocoa powder, and a small pinch of salt. Whisk vigorously until the sugar dissolves and the mixture is fully combined. Now, fold in the mashed bananas, stirring gently to incorporate them without breaking down the texture too much. - Pour and Soak
Pour the custard mixture evenly over the bread cubes, making sure each piece is soaked thoroughly. Sprinkle the chocolate chips over the top, allowing some to nestle between the bread pieces while others remain on top to create that deliciously gooey, melted chocolate layer. - Let it Rest
Here’s where the magic starts. Let the bread sit in the custard for about 15 minutes. This gives it time to absorb all the liquid, ensuring every bite is soft, yet rich. - Bake to Perfection
Slide the dish into the preheated oven and bake for 40-45 minutes, or until the pudding is set and the top is golden brown with some delightful crispiness at the edges. The center should still be slightly wobbly but not liquid. - Cool and Serve
Let the pudding cool for 10 minutes before serving. The smell will tempt you to dig right in, but patience will reward you with the perfect texture! Serve warm, perhaps with a drizzle of extra cream or a scoop of vanilla ice cream if you’re feeling extra indulgent.
Each bite of this Chocolate Banana Bread Pudding is a celebration of textures—soft, custardy bread mingling with pockets of melted chocolate, all punctuated by the sweetness of bananas. It’s a dessert that feels familiar but delivers surprises with every bite. Bursts of rich chocolate, the velvety banana flavor, and that perfect crunch on the edges—it’s simply irresistible.
Enjoy this indulgent creation, and remember, dessert should never be rushed!