Ever find yourself staring at a bunch of overripe bananas and thinking, “Ugh, I should really do something with these…” but you’re not in the mood for the millionth banana bread? Same. And that’s how this Chocolate Chip Banana Bread Pudding came to life.
This recipe is warm, cozy, and just insanely good. It’s packed with sweet banana flavor, gooey chocolate chips, and that soft, custardy bread pudding texture that’s basically like a hug in dessert form. And the best part? It’s ridiculously simple to throw together, even if you’re juggling a million things (kids, work, life…you get it). So whether you’re needing a fun twist on your usual banana bread or just want something a little extra special, this one’s for you.
Let’s get into it!
What You’ll Need
- 4 cups cubed day-old bread (like French bread, challah, or even sandwich bread if that’s what you’ve got)
- 2 ripe bananas, mashed
- 1 cup semisweet chocolate chips
- 4 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Butter or cooking spray for greasing
Pro Tips
- Use day-old bread if you can It soaks up the custard way better and gives you that perfect texture you want in a bread pudding. Fresh bread can get a little too mushy.
- Extra ripe bananas are the secret weapon Those bananas that are basically brown? That’s what you want. They make everything sweeter and way more flavorful without needing extra sugar.
- Let the bread soak Once you mix everything together, give it about 15 minutes before baking. It helps the bread really soak up all that custard goodness.
- Kid-friendly upgrade If you’ve got little ones, toss a few mini marshmallows on top before baking for a s’mores vibe they’ll totally love.
- Dress it up or down This pudding is crazy good on its own, but if you’re feeling fancy, drizzle a little caramel or toss a scoop of vanilla ice cream on top.
Tools You’ll Need
- Large mixing bowl
- Whisk
- 9×13 inch baking dish
- Measuring cups and spoons
- Spatula
- Oven
Substitutions and Variations
- Bread swaps: Brioche, croissants, or sourdough will all work here.
- Milk swaps: Use almond, oat, or coconut milk if you’re dairy-free.
- Sugar swaps: Brown sugar gives a deeper caramel flavor if you want a little extra richness.
- Add-ins: Toss in some chopped nuts, coconut flakes, or even swirl in a little peanut butter if you’re feeling creative.
Make Ahead Tips
You can totally prep this the night before. Just cover the unbaked pudding tightly and stick it in the fridge. The next day, pull it out while your oven preheats and bake it like normal. Bonus: letting it sit overnight makes the flavors even better.
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish with butter or cooking spray.
- Cube your bread into about 1 inch pieces and place it in a large mixing bowl.
- In another bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard mixture over the bread cubes. Add in the mashed bananas and chocolate chips. Gently stir everything together so the bread gets nice and coated.
- Let it sit for about 15 minutes so the bread can soak up all that delicious custard.
- Pour everything into your prepared baking dish and spread it out evenly.
- Bake for 45 to 50 minutes, until the top is golden brown and the center feels set.
- Let it cool for a few minutes before diving in. Best enjoyed warm!
Nutritional Breakdown (per serving)
- Calories: 446
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 98mg
- Sodium: 404mg
- Carbs: 78g
- Fiber: 3g
- Sugars: 45g
- Protein: 13g
- Calcium: 116mg
- Iron: 3mg
- Potassium: 377mg
Quick reminder: these numbers are just estimates and can vary depending on what ingredients you use.
Leftovers and Storage
- Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze portions by wrapping them tightly and freezing for up to 2 months. Thaw in the fridge overnight.
- Reheating: Warm it up in the microwave for 30-60 seconds or pop it back in the oven at 350°F for about 10-15 minutes.
FAQs
Can I use fresh bread instead of stale bread?
You can, but it might make the pudding a little softer. If you’re using fresh bread, just cube it and toast it in the oven at 300°F for about 10 minutes to dry it out a bit.
Is there a dairy-free version of this?
Totally. Swap out the milk for your favorite plant-based milk and use dairy-free chocolate chips.
What’s the best bread to use?
Brioche and challah are my personal favorites because they’re soft and rich, but honestly, use whatever you have on hand.
What can I serve this with?
It’s amazing by itself, but if you want to take it over the top, a scoop of vanilla ice cream or a drizzle of caramel sauce is next-level good.
Can I make it ahead of time?
Yes. Assemble it, cover it, and stick it in the fridge overnight. Bake it off the next day and you’re good to go.
Wrapping Up
And there you have it! Chocolate Chip Banana Bread Pudding that’s cozy, simple, and just ridiculously good.
It’s perfect for family brunches, cozy weekends, or even just when you want something special on a random Wednesday. Give it a try and let me know how it turns out. I’d love to hear if you added your own little twist or if your family couldn’t stop asking for seconds!
Got questions? Leave them below and I’ll help you out!
