Chocolate Banana Bread Pudding

One of my all-time favorite comfort foods is a fresh loaf of banana bread, still warm from the oven. To create a decadent dessert, worthy of the red carpet, I have combined that simple loaf with a velvety chocolate ganache. Top it with a spoon of creme fraiche or a scoop of chocolate ice cream. The result is elegant comfort food fit for any occasion, including breakfast.

Recipe courtesy Zoe Francois
TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
 
YIELD:
LEVEL: Easy

ingredients

  • 2 loaves banana bread, cut into 1/2-inch cubes (10 cups, loosely packed)
  • 2 cups heavy cream
  • 12 ounces semisweet or bittersweet chocolate, finely chopped
  • 2 cups half and half
  • 2 tablespoons brown sugar
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Directions

To make the pudding:
Preheat oven to 300 degrees F.

Fill ten 6-ounce ramekins with the banana bread cubes, set aside.

In a medium sized saucepan bring the cream to a simmer. Turn off the heat and add the chocolate. Swirl the pot gently 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, rum and vanilla. In a separate bowl, whisk together the eggs and yolks. Add the eggs to the chocolate mixture and mix until combined.

Place the ramekins on a cookie sheet. Slowly ladle the chocolate mixture over the banana bread.

You will want to gently push the cubes into the chocolate, so that the bread will absorb the chocolate. Fill the ramekins nearly to the top.

Bake for about 45 minutes, or until the chocolate is set firm on the edges, but the center is still a little soft.

Remove from the oven and allow to sit for 15 minutes before serving. They can be served warm, at room temperature or chilled. You can also reheat them for about 30 seconds in the microwave or 10 minutes in a 350 degrees F oven.

Top with unsweetened creme fraiche at brunch or with your favorite ice cream for dessert.

Makes: 10 servings

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5

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  • on February 23, 2014

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    I made this for my Valentine's Day treat, and it was off the charts in chocolate decadence! YUM. I used Flour's Famous Banana Bread recipe, baked in small loaves. The chocolate banana bread recipe was easy to make, and kept for a long time (it was so rich that we began to spoon servings out of the small ramekins into bowls to microwave as a full ramekin was too much at once, even for this chocolate addict). The leftovers, spooned into a bowl, reheated for about twenty seconds in a microwave, and served with whipped cream or ice cream were heavenly and easy. I'm keeping this in mind as a make-ahead dessert because it is fabulous reheated. CHOCOLATE BLISS--with a banana twist. I served it to someone who doesn't like banana bread, and they said I'd managed to change their mind about banana bread...

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