Banana Chocolate Bread Pudding

Breads, Muffins and Scones, Custards, Puddings and Soufflés

Yield: one 9-inch bread pudding
Recipe: 42/200
“Back to Baking”, pp. 204

Banana Bread Pudding

     Bread pudding. This is a concept I never really grasped. Why would you want to purposely wet bread and eat it so? In my mind the result would be a soggy and unpleasant mixture. This recipe, however, yielded a dessert that was none of that. Admittedly, I think that I slightly undercooked the bread pudding and as a result it was a bit “wet” still, but I could tell that perfectly cooked it would have tasted even better. The pudding was very good, chocolate-y and had the unmistakable banana flavor. This dessert is a bit long to make if you do not have the banana chocolate chip bread on hand, but it is definitely worth a try. It makes the perfect late-night snack! 



  1. Preheat the oven to 375°F. Wrap the bottom of a 9-inch springform pan with foil to prevent leakage and grease the springform pan. Place in a roasting pan.
  2. Cut the banana bread into 1-inch cubes and spread the cubes out evenly on an ungreased baking sheet. Toast the banana bread for about 10-15 minutes, until the outsides of the cubes have dried. Leave on the baking sheet to cool.
  3. Place the chopped chocolate in a bowl. Heat the milk to just below a simmer and pour it over the chocolate. Whisk the mixture until the chocolate has fully melted.
  4. In a separate bowl, whisk together the eggs, sugar and vanilla extract.
  5. While whisking, add the chocolate milk to the egg mixture and whisk until homogeneously combined.
  6. Add the banana bread pieces to the chocolate and egg mixture and stir to coat. Let the mixture sit for 10 minutes, making sure to stir occasionally. Note: the banana bread cubes will begin to break up and crumble a bit at this point – this is normal.
  7. Reduce the oven temperature to 350°F.
  8. Pour the mixture into the prepared springform pan and pour boiling water into the roasting pan so that water comes halfway up the sides of the springform pan. Bake the pudding for 60-75 minutes, until a toothpick inserted in the centre of the pudding comes out clean.
  9. Let the cake cool for 15 minutes, then remove it from the water bath before cooling it down to room temperature. Chill the pudding into the springform pan until it sets, about 5 hours.

Notes from Anna:

  • The bread pudding is best served chilled. It slices into wedges, just like a cake.


Basic Banana Chocolate-Chip Bread

Breads, Muffins and Scones

Yield: one 9 x 5-inch loaf
Recipe: 27/200
“Back to Baking”, pp. 224

Banana and chocolate chip loaf

    Is there anything more comforting than a warm piece of classic banana and chocolate-chip bread? Unless it is accompanied by a hot cup of cocoa, I think not. I often buy bananas and I often don’t eat them all, so I am stuck with a couple of ripe bananas at the end of the week. Well what better way to use them (I hate waste!!) than to incorporate them in this scrumptious banana and chocolate chip bread? None, I say. I have made many banana loaves in my time, but this is the clear winner for the most tasty, moist and perfect banana bread to date. This banana bread is delicious warm out of the oven, at room temperature and even straight from the fridge. Give it a try!


  • 1/3 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3 cups mashed ripe bananas (equivalent to 3-4 bananas)
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips


  1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
  2. With a hand or stand mixer, beat the butter and brown sugar together until homogenous.
  3. Stir in the bananas, followed by the egg and vanilla extract. Mix well to combine.
  4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon and salt. Add this to the butter mixture and stir to blend all the ingredients.
  5. Add in the chocolate chips and mix well to distribute them evenly. Scrape the batter into the prepared pan and spread evenly.
  6. Bake the loaf for about an hour, until a toothpick inserted in the centre of the loaf comes out clean. Cool the loaf for 30 minutes prior to removing from the pan. This loaf can be stored at room temperature provided it is well wrapped on kept in a sealed container.


  • I used milk chocolate chips, but surely any type of chocolate chips will do the trick.

Banana loaf