Banana chocolate chip bread pudding recipe

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Bread pudding is something of a miracle: stale bread and a few unassuming ingredients transform into an irresistible, old-fashioned treat that tastes great on a cold winter’s night. Or breakfast, because bananas can be part of a healthy breakfast, or so we’ve heard. This version is unapologetically decadent, packing in plenty of deep, dark chocolate; creamy, sweet bananas; and a warming hint of cinnamon. This pudding makes the best use of leftover Home-style Potato Rolls, or any rustic bread with a mild flavor.

  • Yield: 6 to 8 Servings


  • Coconut oil, for pan
  • 2½ cups plain or vanilla almond- or coconut-based milk
  • 3 tablespoons cornstarch or arrowroot powder
  • ½ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 6 cups (1-inch cubed) stale bread (about 1 pound)
  • 1 cup vegan chocolate chips
  • 3 large, ripe bananas, sliced ½ inch thick
How to Make It
  1. Preheat the oven to 350°F. Generously grease a 9 x 5-inch loaf pan with coconut oil.
  2. In a large mixing bowl, whisk together ½ cup of the milk and the cornstarch until no lumps remain. Add the remaining 2 cups of the milk and the maple syrup, vanilla, cinnamon, and nutmeg and whisk to mix thoroughly. Fold in the stale bread cubes.
  3. Set aside the bread and allow it to soak up the milk mixture, at least 15 minutes. The bread is ready when every cube of bread is saturated and there’s a little bit of extra liquid in the bowl. The mixture should be mushy and somewhat wet.
  4. Fold in the chocolate chips and bananas, mashing the bananas slightly (go ahead and use your hands for this part; it’s fun!). Pour the mixture into the prepared loaf pan, patting the top until even and smooth.
  5. Bake for 30 to 35 minutes, or until the top is puffed, slightly browned, and feels firm.
  6. Remove from the oven and allow to cool slightly before slicing and serving.

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