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Chocolate Banana Bread Pudding

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“Toronto pastry chef Anna Olsen includes this in her own Christmas Eve traditions! I like it because its actually a "double duty" recipe ........ I used half the banana bread on its own, then used the other half to make half the bread pudding. You could use your own favourite banana bread recipe - or even a store bought banana bread if you're really pushed for time. I served it warm with frozen vanilla yogurt but I actually preferred it the next day at room temperature.”
READY IN:
2hrs 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition.
  2. Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended.
  3. Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean.
  4. Cool in pan on a rack for 15 minutes; turn out & cool completely.
  5. BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides.
  6. Cut banana bread into one inch cubes & layer in pan.
  7. Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt.
  8. In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended.
  9. Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes.
  10. Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan.
  11. Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean.
  12. Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.

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