I eat a banana for breakfast every morning, so I almost always have them on hand. They're my secret weapon for an easy, fast dessert: chocolate-banana bread pudding. I've made this dessert tons of times and it's a real crowd pleaser. The bananas are lightly caramelized before they're added and the puddings are cooked in a muffin tin making for fun, individual portions. The final dessert is comforting and each bite melts in your mouth. For the delightful recipe, read more
1 tsp. unsalted butter
2 tbsp. brown sugar
3 bananas, sliced 1/3-inch thick
1 cup milk
2 large eggs
2 tsp. pure vanilla extract
10 slices of white bread, lightly toasted
Six 1.55-oz. milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
- In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool.
- In a large bowl, whisk together the milk, eggs, and vanilla.
- Stack the toasted bread, slice off the crusts, and cut the bread into 4 triangles.
- Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate.
- Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.