Chocolate Banana Bread Pudding

By | August 14, 2014

This is a pudding recipe for the colder months really, but I had an absolute glut of ripe bananas a couple of weeks ago and needed to use them up quickly.


It’s lovely on it’s own (either warm or cold) as it has a custardy consistency but would be nice with some vanilla ice cream.

Equipment needed:
Large mixing bowl
Roasting tin
Loaf tin/oven proof bowl
Tea towel (don’t use a favourite one!)

Ingredients needed:
4 eggs
500ml milk
200g sugar
1 tablespoon vanilla extract
Large cubed French bread stick (recipe suggests 425g but we were fine with a standard 350g ish stick)
2 sliced bananas
170g chocolate chips

And here’s how we did it:

Preheat the oven to 180c/gas mark 4. Grease a loaf tin/oven proof bowl.

Mix together the eggs, milk, sugar and vanilla until smooth.


If you haven’t already, chop up your French bread into cubes, this takes ages but the pudding does look nicer if the cubes are roughly the same size.

Add the bread, the bananas and chocolate chips to the eggy mixture and stir in well. Leave the mixture for at least 5 minutes so that the bread soaks in.


After allowing to soak, pour the mixture into your tin/oven proof bowl. This was where I was glad I used less bread as a loaf tin was nowhere big enough.


Now make your tea towel really damp, fold and put it into the bottom of your roasting tin. Put your loaf tin/bowl on top of the tea towel and place roasting tin in the oven. Add water to fill halfway up the sides of the loaf tin/bowl and bake.

Check after 1 hour to see if a knife/skewer inserted into the middle comes out clean (but don’t forget there will be melted chocolate so you’re checking for the paler custard-like mixture).


Enjoy either warm or once it’s cooled.

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