Chocolate Banana Bread Pudding Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350. Line 12 muffin tins 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 shold 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 soack unti 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

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.

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!

Steps:

• Cut bread into 1/2-inch pieces.
• Slice bananas into 1/2-inch chunks.
• In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended.
• Gently stir in bread, bananas, and chocolate chips to combine.
• Cover and refrigerate bread mixture at least 1 hour, occasionally pressing down bread to absorb cream mixture.
• Preheat oven to 350 degrees.
• Grease 9-inch round springform or cake pan (at lease 2-inches deep).
• Spoon mixture into pan. Pan will be very full.
• Bake bread pudding, covered, 35 minutes.
• Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean.
• Cool pudding slightly on wire rack to serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Steps:

• Combine milk and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is hot, about 5 minutes.
• Mix sugar, flour, and salt together in a bowl. Add some of the hot liquid to the dry ingredients; mix well. Pour dry ingredients into the double boiler and stir well. Cover and cook over a rolling boil, stirring often, until thickened, about 15 minutes.
• Pour some of the hot mixture into the beaten egg yolks, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the double boiler and whisk to combine. Whisk in butter and vanilla.
• Line the bottom of a serving bowl with wafer cookies. Pour in some of the pudding to cover and top with sliced bananas. Repeat layers until all of the pudding is gone, ending with bananas on top.