CHOCOLATE BANANA BREAD PUDDING
Make and share this Chocolate Banana Bread Pudding recipe from Food.com.
Provided by bcfdwife
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let stand 5 minutes for bread to soak. Pour into prepared pan.
- Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan.
- Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 479.4, Fat 13, SaturatedFat 6.3, Cholesterol 114.3, Sodium 457.4, Carbohydrate 81.4, Fiber 3.9, Sugar 40.6, Protein 12
CHOCOLATE BANANA BREAD PUDDING RECIPE BY TASTY
Here's what you need: breads, ripe bananas, eggs, milk, cinnamon, vanilla extract, chocolate chips, ice cream, chocolate syrup, whipped cream
Provided by Tasty
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 10
Steps:
- On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
- In a large mixing bowl, add ripe bananas and mush.
- Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
- Once fully mixed, add bread and let it soak for 5 to 10 minutes.
- Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
- Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 61 grams, Fat 16 grams, Fiber 5 grams, Protein 11 grams, Sugar 28 grams
MILK CHOCOLATE BANANA PUDDING
Steps:
- Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.
- Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
- Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.
CHOCOLATE-BANANA-PEANUT BREAD PUDDING
Provided by Tregaye Fraser
Categories dessert
Time 1h30m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Trim off and discard all of the icing from the cake and eclairs, then chop into 1-inch pieces. Chop the waffles and brownies into 1-inch squares. Transfer of all the chopped baked goods to a 9-by-13-inch baking dish.
- Combine the cream, milk and eggs in a bowl and whisk until smooth; pour the custard over the chopped baked goods. Bake until light golden brown and set, about 30 minutes. Transfer the bread pudding to a cooling rack and let cool for 30 minutes.
- For the icing, place the frozen banana in a food processor and blend until smooth. Add the cheesecake filling and confectioners' sugar; blend until smooth. Spread the icing over the top of the bread pudding and then top with the peanuts.
- Serve the bread pudding topped with a scoop of chocolate ice cream.
SALTED CHOCOLATE BANANA BREAD
Provided by Jet Tila
Time 2h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined.
- Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined. Add the bananas and mix for about a minute to smash the bananas thoroughly. Add the sour cream, eggs and vanilla and, you guessed it, mix. Finally, add the flour mixture and mix until just combined. Tip: Do not overmix the batter, as it can make the crumb tough and result in large "worm" holes.
- Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup of the batter with the chocolate until well combined.
- Pour the banana batter into the prepared pan. Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect. Bake until a toothpick inserted in the center of the loaf comes out clean, 50 to 55 minutes (okay, maybe one crumb. Or two).
- Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature, and you're done! Slice, sprinkle with flaked sea salt and a touch of chili powder. Boom. Banana chocolate deliciousness.
CHOCOLATE BANANA BREAD PUDDING
Toronto pastry chef Anna Olsen includes this in her own Christmas Eve traditions! I like it because its actually a "double duty" recipe ........ I used half the banana bread on its own, then used the other half to make half the bread pudding. You could use your own favourite banana bread recipe - or even a store bought banana bread if you're really pushed for time. I served it warm with frozen vanilla yogurt but I actually preferred it the next day at room temperature.
Provided by CountryLady
Categories Dessert
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition.
- Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended.
- Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean.
- Cool in pan on a rack for 15 minutes; turn out & cool completely.
- BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides.
- Cut banana bread into one inch cubes & layer in pan.
- Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt.
- In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended.
- Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes.
- Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan.
- Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean.
- Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.
BANANA-CHOCOLATE BREAD PUDDING
Old-fashioned bread pudding gets a hip new update with chocolate and banana flavors plus soymilk.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.
- Heat oven to 350°F. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.
- In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes or until golden brown and set.
- Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g
WHITE CHOCOLATE BANANA BREAD PUDDING
Just .... OH .... MY .... WORD. Did we really have to go here?? Recipe is from the cooking blog Meemo's Kitchen.
Provided by Pinay0618
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.
- Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.
- Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.
- Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.
- Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.
CHOCOLATE BANANA BREAD PUDDING
A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.
Provided by Gabrielle
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
- Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g
BANANA AND CHOCOLATE BREAD PUDDING
Steps:
- Place bread into a bowl and drizzle with melted butter, mix well to coat.
- In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.
- To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling.
CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE
This came from a magazine and sounds heavenly,I just had to post it.A bit time consuming,but really is worth it! Great dessert for company,or family gatherings.8)
Provided by OceanIvy
Categories Dessert
Time 1h35m
Yield 1 pudding
Number Of Ingredients 11
Steps:
- Cut the loaf onto 3/4" slices,trim off crust.
- Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
- Place the brad cubed into large bowl.
- In a medium bowl, whisk eggs well.
- Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
- Add chocolate chips.
- With rubber spatula, mix until bread in moistened well.
- Let set for half hour.
- Set rack in center of the oven, heating it to 350°F.
- Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
- Scoop the soaked bread mixture into the pan, filling to the top.
- Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
- Let cool on rack.
- When cooled, run knife around edge between pudding and pan.
- Gently unmold pudding onto plate and then invert it back so brown side faces up.
- When serving, cut lukewarm or room temperature pudding into 8 wedges.
- Pour caramel sauce over.
Nutrition Facts : Calories 6167.9, Fat 135.9, SaturatedFat 66, Cholesterol 1048.8, Sodium 5652.8, Carbohydrate 1196.3, Fiber 33.2, Sugar 405.1, Protein 108.5
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