Dark Chocolate Banana Bread Pudding
Round two of late night baking…. What happens when you eat the last piece of breading pudding in the house?
Well, you just have to bake up a new batch. Especially if you were hoarding the last batch eating a piece for breakfast, another for lunch, and the last piece as a late afternoon snack.
This dark chocolate banana bread pudding is much healthier than the taro bread pudding I posted earlier. And when I say healthier I mean not as sweet and delicious. It is good though, something I’d recommend for breakfast or maybe a dessert for at home.
1 2/3 cups milk (skim or plain soy)
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla
1 1/2 to 2 bananas
7 to 8 slices of whole wheat bread
1/4 cup chocolate chips (optional)
Cut the slices of bread into bite sized cubes. Cut the two bananas into similar sized pieces.
Put the bread and bananas into a 8×8 baking pan making sure the bananas are spread throughout the pan. In a large bowl combine the eggs, milk, sugar, cocoa powder, and vanilla. Pour the liquid mixture over the bread and push the bread down so that everything goes down into the liquid mixture. Let this soak together for at 15 to 20 minutes.
Bake at 350 degrees F for 25 minutes covered and 15 minutes uncovered.
This is not a typically sweet bread pudding. If you’re making this for kids or anyone who likes moderately sweet to sweet desserts, make sure you increase the sugar (use 2/3 to 1 cup) and add the chocolate chips since there is no sugar in the cocoa powder.
One last tip, this bread pudding is especially good the day after. Store it in the fridge and when you’re ready, heat it up in the microwave for 10 to 20 seconds and it’s nice and warm again.