Sometimes I crave a delicious dessert that doesn't involve a bunch of elaborate steps and expensive ingredients. I know that I could just have vanilla ice cream with chocolate sauce, but it's winter and I'd rather have something that is warm gooey goodness. When a craving like this strikes, I make chocolate banana bread pudding. Since I always have bananas, chocolate and sliced bread on hand, it comes together so quickly (35 minutes). If you're having a sweet attack and want something homemade fast,
1 teaspoon unsalted butter
2 tablespoons brown sugar
3 bananas, sliced 1/3 inch thick
1 cup milk
2 large eggs
2 teaspoons pure vanilla extract
10 slices of white bread, lightly toasted
Six 1.55-ounce milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
- 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.
- In a large bowl, whisk together the milk, eggs and vanilla.
- Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
- 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.
- Spoon the mixture into the prepared muffin cups (they'll be full).
- Bake the puddings until puffy and golden, about 25 minutes.