Chocolate Banana Bread Pudding

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Imagine biting into a warm, gooey dessert that’s overflowing with rich chocolate, soft banana slices, and chunks of golden, custard-soaked bread. That’s exactly what this Chocolate Banana Bread Pudding delivers — a cozy, comforting treat that feels like a hug in dessert form. The creamy bananas melt into the custard base, while semi-sweet chocolate chips swirl throughout, giving each bite that irresistible molten texture.

Whether you’re whipping it up for a weekend brunch, a casual weeknight dessert, or a special celebration, this pudding never disappoints. It’s easy to make and feels indulgent, but it also carries a nostalgic simplicity that reminds you of home. Serve it warm with a drizzle of cream, a scoop of ice cream, or enjoy it just as it is — rich, moist, and utterly delightful.

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Ingredients for this Chocolate Banana Bread Pudding

• 4 cups of day-old bread, cubed (brioche or French bread works great)
• 2 ripe bananas, sliced
• 1 cup semi-sweet chocolate chips or chunks
• 2 cups whole milk (or half-and-half for extra creaminess)
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• Butter (for greasing the baking dish)

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Step 1: Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a medium-sized baking dish or individual ramekins with butter to prevent sticking and to add a touch of richness to the crust.

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Step 2: Assemble the Bread Base

Place the cubed bread into a large mixing bowl. Add the banana slices and half of the chocolate chips. Gently toss everything together to distribute evenly. Then, transfer this mixture into the prepared baking dish.

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Step 3: Make the Custard

In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and a pinch of salt. Beat until everything is smooth and well combined. This rich custard will soak into the bread and create that perfect pudding texture.

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Step 4: Pour and Press

Slowly pour the custard mixture over the bread and banana pieces in the dish. Press down gently with a spoon or your hands to help the bread absorb the liquid. Let it sit for about 10 minutes so the flavors can fully soak in.

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Step 5: Add Chocolate and Bake

Sprinkle the remaining chocolate chips on top for a molten chocolate topping. Place the dish in the oven and bake for 35–40 minutes, or until the custard is set and the top is golden brown with melted chocolate peeking through.

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Step 6: Serve Warm

Remove from the oven and let it cool slightly. Serve warm on its own, or top with whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla ice cream for a decadent finish.

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Storage Instructions

To store your leftover Chocolate Banana Bread Pudding, let it cool completely before covering. You can keep it:

• In the refrigerator: Store in an airtight container or tightly wrapped in the baking dish for up to 4 days. Reheat in the microwave or oven before serving.
• In the freezer: Wrap portions in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven at 325°F (163°C) until heated through.

Avoid leaving the pudding out at room temperature for more than 2 hours, as the custard base can spoil.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: ~320
• Carbohydrates: 42g
• Protein: 7g
• Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 180mg
• Fiber: 3g
• Sugar: 25g

Note: These values may vary slightly based on exact ingredients and serving sizes.

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Frequently Asked Questions

What kind of bread is best for bread pudding?

Brioche, challah, or French bread are ideal — they’re sturdy and soak up custard beautifully without turning mushy.

Can I use overripe bananas?

Absolutely. Overripe bananas are even sweeter and mash easily into the custard, enhancing flavor and moisture.

Is this recipe suitable for vegans?

Not as-is, but you can make a vegan version by using plant-based milk, flax eggs, and dairy-free chocolate.

Can I prepare it ahead of time?

Yes! Assemble the pudding the night before and refrigerate it. Just pop it in the oven when you’re ready to bake.

How do I keep the top from over-browning?

If the top browns too quickly, loosely cover it with aluminum foil halfway through baking.

Can I use milk chocolate instead of semi-sweet?

Yes, but it will make the dessert sweeter. Balance it out by reducing the sugar slightly.

What’s the best way to reheat it?

For best texture, reheat in the oven at 325°F until warmed through. Microwave works too, but may soften the top crust.

Can I add nuts or other mix-ins?

Definitely! Walnuts, pecans, or even peanut butter chips would be delicious. Fold them in with the bread and bananas.

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