Smoked chocolate banana bread pudding is the perfect dessert for any occasion. It’s easy to make and you can use store-bought ingredients, but it tastes like you spent hours slaving over a hot stove.
This recipe calls for whole wheat flour, so it’s good for you too!
Ingredients
- Bread
- Bananas
- Chocolate
- Butter
- Eggs
- Milk or cream (or a combination of both)
- Sugar, salt and vanilla extract (optional)
In addition to these ingredients, you’ll need some wood chips for smoking your bread pudding. I used applewood because it’s my favorite but any kind will do even mesquite if you’re feeling adventurous!
Instructions
- Cut the bread into cubes and place in a large bowl.
- In a separate bowl, mix together the eggs, milk, sugar, vanilla extract and salt until well combined. Pour this mixture over the cubed bread and let sit for about 15 minutes to allow it to soak up some of those tasty juices!
- Grease an 8×8-inch baking dish with butter or nonstick cooking spray (or both!) then layer half of your banana slices evenly across the bottom of it before topping with all of your soaked cubed bread pieces (you can use any leftover bits too). Pour over any remaining liquid from step 2 if needed as well; just make sure there’s enough so everything gets soaked without being too soggy!
- Bake at 350F/180C for 30 minutes until golden brown on top; remove from oven when ready – keep an eye out though because they may get done sooner than expected depending on how thickly sliced your bananas were originally.* Cool slightly before serving warm with ice cream if desired!
Variations
- If you’re a fan of nuts, try adding some to the batter. Walnuts are particularly good in this recipe because they have a similar texture and flavor as the chocolate chips. You could also use pecans or hazelnuts if you want something with more of an edge.
- You can use any type of bread for this recipe-just make sure it’s stale enough that it can be cut into cubes without falling apart! A rustic loaf is ideal because its crumb will hold up better when baked into pudding form, but even white bread will work well if you don’t have access to any other options.
- Instead of using semi-sweet chocolate chips like I did here (and which were delicious), consider using bittersweet or even unsweetened cocoa powder instead; both would give your banana bread pudding a richer taste than just plain milk chocolate would provide alone! It’ll likely need less sweetener too since cocoa powder tends not be quite as sweet as milk solids do when melted down together with butter/eggs etcetera…you’ll just have fun experimenting 🙂
Serving Suggestions
Serve with ice cream, whipped cream and/or caramel sauce.
Serve with fresh fruit and/or a drizzle of melted chocolate.
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
Nutrition
- Calories: 596 kcal
- Fat: 18 g (25%)
- Carbs: 75 g (29%)
- Protein: 29 g (60%)
- Fiber: 4 g
- Cholesterol: 0 mg
- Sodium: 710 mg
Tips
- Soak the bread in the egg mixture for at least 30 minutes before baking. This step will help to soften it and make it easier to mash into a pudding consistency.
- Use ripe bananas for a sweeter flavor; if you’re using unripe bananas, add a pinch of salt to enhance the sweetness (this also helps to balance out any bitterness).
- Add a mix of dark chocolate chips or chunks with milk chocolate chips or chunks for an extra rich flavor!
FAQs
Can I use other types of bread?
Yes! You can use any type of bread you like, though the final product will be slightly different depending on the type you choose.
For example, if you use a denser loaf such as sourdough or pumpernickel, the pudding will be more dense and chewy. If you use a lighter loaf such as brioche or challah (which I would recommend), it will be lighter and airier in texture with a less pronounced smoky flavor from the wood chips.
Can I make this without the smoked wood chips?
Probably not but if it’s really important to you then try adding some liquid smoke instead! The flavor won’t be exactly right but it should come close enough for most people’s tastes.
Can I make this in advance?
Yes! This is actually one of my favorite things about this recipe: It keeps well in the fridge for up-to-a week after being baked without losing any of its deliciousness.
Can I freeze this?
Yes! Just wrap individual servings tightly with plastic wrap before placing them into freezer bags so they don’t stick together when frozen; then thaw overnight before reheating in an oven preheated to 350 degrees F (180 C) until warm throughout but not hot out side surface area only.
Conclusion
Smoked Chocolate Banana Bread Pudding is a delicious and easy to make dessert. With a few simple ingredients, you can have a delicious dessert that is sure to please any crowd.
