Chocolate banana bread pudding combines the comforting taste of classic bread pudding with the sweet flavors of banana and chocolate. Great for either breakfast or dessert, this is an excellent way to step your go-to classic bread pudding recipe.
Day-old bread is soaked in a rich custard with slices of bananas and chocolate chips mixed in throughout.
The best part about this recipe? You don’t have to wait for your bananas to fully ripen! No more waiting around until they are ready.
Follow the recipe below, making sure to read through the frequently asked questions and recipe tips to bake the best chocolate chip banana bread pudding.
INGREDIENT YOU WILL NEED
- 4 eggs
- 2 cups of milk
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 4 cups cubed day-old bread
- 2 large bananas, sliced
- 1 cup semisweet chocolate chips
HOW TO MAKE CHOCOLATE BANANA BREAD PUDDING
- Step 1. Preheat the oven to 350 degrees and grease a 9×13 baking dish with non-stick cooking spray.
- Step 2. In a large mixing bowl, whisk together eggs, milk, sugar, and vanilla until fully combined.
- Step 3. Stir in cubed bread, sliced bananas, and chocolate chips and allow the mixture to sit for 5 minutes so the bread begins to absorb the liquid.
- Step 4. Pour mixture into prepared pan. Bake in preheated oven for 50 minutes until the custard has been absorbed and the top is golden brown.
HOW LONG DOES CHOCOLATE CHIP BANANA BREAD PUDDING LAST?
Although this chocolate chip banana bread is best eaten warm out of the oven, it will last kept in the fridge for up to 1-week and frozen for up to 3-months.
CAN YOU FREEZE CHOCOLATE CHIP BANANA BREAD PUDDING?
If you want to make this recipe ahead of time, or you have leftovers you can freeze this recipe.
Cover the baking dish tightly in plastic wrap or aluminum foil and store in the freezer for up to 3-months.
RECIPE TIPS:
- If you don’t have time to let your bread sit out to go stale. Simply place it in the toaster for a few minutes!
- Get creative with your mix-ins and toppings. Throw in some pecans or top with maple syrup when it comes out of the oven to make it your own.
- Try not to overbake your bread pudding. Bake until the top just starts to brown as the bread will continue to absorb the custard as it cools
HOW TO STORE CHOCOLATE CHIP BANANA BREAD PUDDING?
This recipe can be left at room temperature for 2-hours before it needs to be covered and stored. Cover the dish in plastic wrap or aluminum foil and store in the fridge for up to 1-week.
OTHER RECIPES YOU MIGHT ENJOY
- PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD
- PINEAPPLE DREAM DESSERT
- STRAWBERRY COBBLER RECIPE
- CRESCENT ROLL APPLE DUMPLINGS
- NO-BAKE TWINKIE PUDDING CAKE
- PEANUT BUTTER CUP CAKE ROLL
Chocolate Chip Banana Bread Pudding
Ingredients
- 2 cups of milk
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 4 cups cubed day-old bread
- 2 large bananas, sliced
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking dish with non-stick cooking spray
- In a large mixing bowl, whisk together eggs, milk, sugar, and vanilla until fully combined
- Stir in cubed bread, sliced bananas, and chocolate chips and allow the mixture to sit for 5 minutes so the bread begins to absorb the liquid
- Pour mixture into prepared pan. Bake in preheated oven for 50 minutes until the custard has been absorbed and the top is golden brown
Leave a Reply