Chocolate Banana Bread Pudding

Chocolate banana bread pudding | ZoëBakes | Photo by Zoë François

Almost 13 years ago I had this chocolate banana bread pudding on the menu at The Local, where I was the pastry chef. It was hands down the most popular thing we ever made. Perhaps its success is due to the blend of the comforting banana bread and decadent chocolate ganache, all baked together in a warm pudding. Then I served it with roasted banana ice cream, which takes it to new heights, but I also love it with a bittersweet chocolate ice cream. Try both and decide.

Last night I needed something to bring to an Oscar party. I love the Awards and all the pageantry that goes with it. Watching the show is an annual event with two of my closest friends and my step mother. We sit on the couch in our pajamas and critique the outfits on the red carpet. The evening is the perfect blend of our ultra-casual-comfort while we watch the over-the-top formal event. This chocolate banana bread pudding just seemed to match the contrast; elegant comfort food.

Eggs, ganache, cream and banana bread | ZoëBakes | Photo by Zoë François

2 loaves banana bread, cut into 1/2-inch cubes (10 cups, loosely packed)

2 cups heavy cream

12 ounces semisweet or bittersweet chocolate, finely chopped

2 cups half and half

2 tablespoons brown sugar

2 tablespoons rum

2 teaspoons vanilla extract

2 large eggs

3 large egg yolks

To make the pudding:

Preheat oven to 300°F

Fill ten 6-ounce ramekins with the banana bread cubes, set aside

In a medium sized sauce pan bring the cream to a simmer. Turn off the heat and add the chocolate. Swirl the pot gently so the chocolate is completely covered by the cream, cover the pot and let sit for 3 minutes. Whisk the cream and chocolate together until smooth. Add the half and half, brown sugar, rum and vanilla. In a separate bowl whisk together the eggs and yolks. Add the eggs to the chocolate mixture and mix until combined.

Ladling chocolate sauce over banana bread | ZoëBakes | Photo by Zoë François

Place the ramekins on a cookie sheet, then slowly ladle the chocolate mixture over the banana bread.

Soaking banana bread for bread pudding | ZoëBakes | Photo by Zoë François

You will want to gently push the cubes into the chocolate, so that the chocolate will be absorbed by the bread. Fill the ramekins nearly to the top.

Bake for about 45 minutes, or until the chocolate is set firm on the edges, but the center is still a little soft.

Chocolate banana bread pudding | ZoëBakes | Photo by Zoë François

Remove from the oven and allow to sit for 15 minutes before serving. They can be served at room temperature or chilled. You can also reheat them for about 30 seconds in the microwave or 10 minutes in a 350 degree oven.

Chocolate banana bread pudding | ZoëBakes | Photo by Zoë François

Serve with Roasted Banana or Bittersweet chocolate Ice Cream.

 

19 thoughts to “Chocolate Banana Bread Pudding”

  1. I may be overlooking it but I can’t seem to find where to print this recipe.The print at the top prints all pics and 6 pages.Is there another way to print? If not thats ok I can write it down.Thank you for sharing your recipes with us.. 🙂

    1. Hi Janie,

      WordPress doesn’t seem to offer that yet. The best thing to do is copy the post and put it into a word document, then you can print only the parts you want.

      Thanks, Zoë

  2. I don’t really care for bread pudding, but this one sounds incredible! great pictures too – which makes it all look so easy!

  3. I was JUST thinking of using my banana bread this way – and was about to ask you if I could with the one I have in the freezer! Not kidding! That is crazy…great minds! 😉 Can’t wait to try it, looks awesome. xo J

  4. This looks amazing. I adore banana cake and this is a great twist. Now all i need to do is to find a way to veganise it…could be an interesting task! If i have success i’ll be sure to have it up on my blog and link back to you as my inspiration! 🙂

  5. Zoe, I love the look of this dessert – and that bread for the pudding is banana bread! I’d never thought of turning banana bread into a decadent dessert, but you’ve accomplished it marvelously…

    I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…

  6. If I wanted to bake it in a single dish (not having 10 individual ramekins), do you have a size recommendation? Thanks!

    1. Hi Abby,

      You can try it in a 9-inch square and see if it fits? I would just put the cubed banana bread in the pan and see if it is going to work, before you pour the custard over it. If the bread won’t fit, you’ll have to graduate to something slightly larger.

      Thanks, Zoë

    1. Hi Rach,

      Half and half is a mixture of milk and heavy cream. We use it in our coffee. You can make your own by blending milk and cream in equal parts.

      Thanks, Zoë

    1. Hi Andrea,

      You can use a touch of vanilla instead or just omit the rum. If you like the flavor of coffee, it would be a nice contrast in this dessert.

      Cheers, Zoë

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