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Chocolate Banana Bread Pudding Recipe

Delicious Last-Minute Dessert



I eat a banana for breakfast every morning, so I almost always have them on hand. They're my secret weapon for an easy, fast dessert: chocolate-banana bread pudding. I've made this dessert tons of times and it's a real crowd pleaser. The bananas are lightly caramelized before they're added and the puddings are cooked in a muffin tin making for fun, individual portions. The final dessert is comforting and each bite melts in your mouth. For the delightful recipe, read more



Chocolate-Banana Bread Puddings
From Silvana Nardone

1 tsp. unsalted butter
2 tbsp. brown sugar
3 bananas, sliced 1/3-inch thick
1 cup milk
2 large eggs
2 tsp. pure vanilla extract
10 slices of white bread, lightly toasted
Six 1.55-oz. milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
  2. In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool.
  3. In a large bowl, whisk together the milk, eggs, and vanilla.
  4. Stack the toasted bread, slice off the crusts, and cut the bread into 4 triangles.
  5. Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate.
  6. Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.

Makes 12.

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