chocolate banana bread pudding – it’s the ultimate comfort dessert.
banana bread (just like mom used to make – with a hint of coconut), combined with the ooey goodnes of melted chocolate, baked together in a warm pudding.
served warm with a scoop of vanilla bean ice cream & topped with an ooey gooey carmel sauce, or… if you’re feeling decadent – homemade hot fudge.
chocolate banana bread pudding
(recipe adapted from zoe bakes)
2 cups heavy cream
12 ounces semisweet chocolate chips
2 cups half and half
2 tablespoons brown sugar
2 teaspoons vanilla extract
2 large eggs
3 large egg yolks
2 loaves of your favorite banana bread, (my favorite banana bread recipe includes additional chocolate chips & a sprinkling of coconut), cut into 1/2-inch cubes
preheat oven to 300°F. fill a large oven-safe bowl with the bread banana bread cubes & set aside.
in a medium sized sauce pan bring the cream to a simmer. remove fro heat & add the chocolate. swirl the pot 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,and vanilla.
in a separate bowl whisk together the eggs and yolks. add the eggs to the chocolate mixture and mix until combined.
pour milk mixture over the bread; let stand 10 minutes.
bake for 40 to 50 minutes or until set in center.
remove from the oven and allow to sit for 15 minutes before serving.
best served warm (although it’s pretty tasty cold too) with a scoop of vanilla ice cream.
feel free to top with ooey gooey caramel sauce, or homemade hot fudge if you’d prefer something a wee bit more decadent.
ooey goeey caramel sauce
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla
combine all sauce ingredients except vanilla in 1-quart saucepan. cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). stir in vanilla.