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Recipe Detail Page
Chocolate Banana Bread Pudding
Holiday 2005
The first time I served this dessert was on Christmas Eve about 5 years ago, and it was such a hit that it has become part of our holiday tradition. The banana bread base can be made ahead (or even purchased) and frozen before soaking it in the rich, chocolate custard. I prefer it served cold, but the banana flavour comes out more when served warm.
Serves 9 to 12
Banana Bread
1/3 cup (75 mL) unsalted butter at room temperature
½ cup (125 mL) sugar
2 large eggs
1 cup (250 mL) mashed ripe banana
1 tsp (5 mL) vanilla extract
1¾ cup (425 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) fine salt
½ cup (125 mL) semi-sweet chocolate chips
½ cup (125 mL) chopped pecans, lightly toasted
Bread Pudding
3 cups (750 mL) half-and-half cream
1 tbsp (15 mL) vanilla extract
6 oz (175 g) semi-sweet chocolate, chopped
3 large eggs
½ cup (125 mL) sugar
½ cup (125 mL) mashed ripe banana
Dash fine salt
1. For banana bread, preheat oven to 350ºF (180ºC).
2. Grease a 9-inch (23-cm) square pan. Beat butter and sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in banana and vanilla. Sift flour, baking powder, baking soda and salt and add to banana mixture, stirring just until blended. Stir in chocolate chips and pecans and scrape batter into prepared pan. Bake for 30 to 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool for 15 minutes, then turn out to cool completely.
3. For bread pudding, preheat oven to 300ºF (150ºC).
4. Grease a 9-inch (23-cm) square pan, lining the bottom and sides so that some of the parchment hangs over the sides. Cut banana bread into 1-inch (2.5-cm) cubes. Heat cream with vanilla to just below a simmer and pour over chocolate, whisking gently to melt.
5. In a separate bowl, whisk eggs, sugar, banana and salt. Slowly pour hot cream over eggs, whisking constantly until blended. Strain chocolate custard over cubed banana bread and press down to soak. Let sit for 15 minutes. Pour mixture into prepared pan and place in a baking dish with a 2-inch (5-cm) lip. Fill baking dish with an inch (2.5-cm) of boiling water and bake bread pudding for 55 to 65 minutes, until a tester inserted in the centre of the cake comes out clean. Remove pan from water bath and let bread pudding cool completely before refrigerating.
6. To serve, lift out bread pudding and cut into squares. Chocolate Banana Bread Pudding can be served warm or cold. To warm, heat on high in microwave for 30 seconds.
Tip
Chocolate desserts will only be as good as the quality of chocolate you use. Invest in a high grade of chocolate (58% cocoa solids or higher) and you'll be thrilled with the results.
Serves 9 to 12
