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Chocolate Banana Bread Pudding

Banana Bread

  • 8 tablespoons butter softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 1/4 cup mashed ripe bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Cream the butter and sugars using a paddle attachment on a mixer. Beat in eggs one at a time scraping down in between. Add the mashed bananas and mix to combine. Sift together flour baking soda and salt and gradually beat this into the butter mixture. Divide the dough between two greased and floured loaf pans about 6 x 2 1/2 inches and bake at 350 degrees for 40 to 45 minutes. Allow to cool.

 

Custard

  • 2/3 cup heavy cream
  • ½ pound bittersweet chocolate
  • 1/4 butter cut into pieces
  • 2 1/3 cup milk
  • 3 eggs +2 egg yolks
  • 1/4 cup brown sugar

Bring the cream to a boil and pour over the chocolate and butter. Mix until melted and smooth. Combine in a sauce pan with the milk over medium heat and mix until everything has combine thoroughly. Remove from the heat. Put the eggs yolks and sugar and a stainless steel bowl whisk together. Pour the chocolate mixture into the egg mixture whisking constantly. Pass through a fine mesh sieve.

To make the putting trim amay the outer crust banana bread cut the loaves into cubes. Place the cubes in a large bowl and pour in enough chocolate custard to cover it. Cover with plastic wrap and allow to stand at room temperature for 30 minutes. The branch soak up most of the custard.

Butter 12 ramekins. Fill the ramekins with the custard bread mixture about three quarters of the way full. Bake at 375° for 12 to 15 minutes or until the putting set. Cool the bread pudding and remove from ramekins.

Serve the bread pudding with Brulee bananas and vanilla ice cream.