Chocolate Banana Bread Pudding Recipe By Tasty

DARK CHOCOLATE BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas.
• Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
• Add flour, dark cocoa powder and mix.
• Add chocolate chips and gently fold into mixture.
• Pour the batter into a greased 9x5-inch (23x12 cm) bread pan.
• Bake for about 45 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
• Allow to cool for 15 minutes before serving!
• Enjoy!

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
• Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

CHOCOLATE BANANA BREAD PUDDING RECIPE BY TASTY

Steps:

• On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
• In a large mixing bowl, add ripe bananas and mush.
• Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
• Once fully mixed, add bread and let it soak for 5 to 10 minutes.
• Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
• Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
• Enjoy!

BANANA-CHOCOLATE BREAD PUDDING

Steps:

• In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.
• Heat oven to 350°F. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.
• In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes or until golden brown and set.
• Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHOCOLATE BANANA BRAID RECIPE BY TASTY

Steps:

• Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.
• Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.
• Preheat oven to 400°F (220°C)
• Cut out a triangle of the top right corner of the pastry. Repeat on the other side.
• Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.
• Fold over the top piece of dough to partially cover the top row of bananas.
• Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.
• Trim the excess dough on the sides, and fold over the bottom flap.
• Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.
• Allow to rest for 10 minutes before slicing.
• Enjoy!

CHOCOLATE-BANANA PUDDING

Steps:

• In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature.
• Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

CHOCOLATE BANANA BREAD PUDDING WITH MARSHMALLOWS

Steps:

• 1. 1) cut the Texas toast thick bread into chunks 1/2 inch big and set aside in large bowl.
• 2. 2) next in a medium sized bowl mix together all the remaining ingredients except for the marshmallows, until it is well blended then pour over the bread in the larger bowl and let sit until most of the liquid is absorbed into the bread -- you may also use a spoon to push in stubborn bits down into the liquid until all of it is completely soaked -- once it is completely soaked -- spray a 9 x 10 glass baking dish with spray oil and then pour in the bread mixture -- once this is done then push the marshmallows into the mix distributing them as evenly as possible -- put into a 360 degree fahrenheit oven (preheated of course) and let bake until
• golden brown and a toothpick comes out clean, if it does not come out and the top is browned then turn down oven to 320 degrees fahrenheit until an inserted toothpick comes out clean -- take out of oven and let cool or serve immediately with cream, milk or ice cream over it -- makes a great and easy desert.
• Note::the marshmallows will melt completely and it will be extra moist in those areas where they were -- or you may take the marshmallows and melt them after everything has baked and pour them over the top of the bread pudding and then put under the broiler on low for several minutes until they turn a golden color -- great alternative if you want to really see and taste the marshmallow more -- feel free to also add nuts or other fruit to the mix before baking to your taste. I plan to try it with black walnuts next, yum!

BANANA PUDDING RECIPE BY TASTY

Steps:

• Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
• Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
• Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
• To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
• Serve or allow to sit in the fridge for up to 4 hours.
• Enjoy!

HOMEMADE CHOCOLATE-BANANA PUDDING

Steps:

• Combine milk and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is hot, about 5 minutes.
• Mix sugar, flour, and salt together in a bowl. Add some of the hot liquid to the dry ingredients; mix well. Pour dry ingredients into the double boiler and stir well. Cover and cook over a rolling boil, stirring often, until thickened, about 15 minutes.
• Pour some of the hot mixture into the beaten egg yolks, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the double boiler and whisk to combine. Whisk in butter and vanilla.
• Line the bottom of a serving bowl with wafer cookies. Pour in some of the pudding to cover and top with sliced bananas. Repeat layers until all of the pudding is gone, ending with bananas on top.

CHOCOLATE-BANANA PUDDING

Steps:

• Preheat oven to 300º.
• In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool.
• In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth.
• Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, ½ of the bananas, ½ of the crumb mixture, another 1/3 of the pudding, ½ of the crumb mixture, remaining bananas, and remaining pudding. Top with whipped topping and sprinkle reserved crumbs on top.

CHOCOLATE FUDGE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

CHOCOLATE-BANANA PUDDING DESSERT

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

CHOCOLATE BANANA BREAD PUDDING

Steps:

• BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition.
• Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended.
• Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean.
• Cool in pan on a rack for 15 minutes; turn out & cool completely.
• BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides.
• Cut banana bread into one inch cubes & layer in pan.
• Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt.
• In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended.
• Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes.
• Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan.
• Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean.
• Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.