Chocolate Banana Bread Puddings

You'll find it hard to resist the sticky caramelized bananas. You can add an extra banana just for snacking.

By Silvana Nardone from Every Day With Rachael Ray | November-December 2005

Ingredients

  • 1 teaspoon unsalted butter
  • 2 tablespoons brown sugar
  • 3 bananas, sliced 1/3 inch thick
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 10 slices of white bread, lightly toasted
  • Six 1.55-ounce milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)

    How to make it 


  • 1

    Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.

  • 2

    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.

  • 3

    In a large bowl, whisk together the milk, eggs and vanilla.

  • 4

    Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.

  • 5

    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.

  • 6

    Spoon the mixture into the prepared muffin cups (they’ll be full). Bake the puddings until puffy and golden, about 25 minutes. Makes 12 puddings.