BROWN BUTTER CHOCOLATE CHIP BANANA BREAD-BREAD PUDDING
Directions
- 1Start by making the banana bread. Preheat the oven to 350F.
- 2Grease and line a standard (9x5”) loaf pan with parchment paper. Set aside.
- 3Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes).
- 4Remove from the heat, immediately pour into a large bowl, and allow it to cool slightly.
- 5In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
- 6Once the brown butter has slightly cooled, add the mashed bananas, brown sugar, greek yogurt, eggs, and vanilla. Whisk until well combined.
- 7Add the dry ingredient mixture to the wet. Use a wooden spoon or spatula to fold together until combined and there are no flour streaks remaining, being careful not to over-mixed.
- 8Fold in the chocolate chips.
- 9Pour the batter into the prepared loaf pan, and top with more chocolate chips/chunks if desired.
- 10Bake at 350F for 55-65 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let cool completely.
- 11Once ready to make the bread pudding, preheat the oven to 350F.
- 12Grease a 9” round (or 9” square) baking pan with cooking spray, then line with parchment paper that covers the bottom and sides. Place onto a baking sheet; set aside.
- 13Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk until the butter is melted.
- 14Remove from the heat and let cool slightly. Then, add the eggs one at a time, and whisk in between each addition. DO NOT cook any longer. Set aside.
- 15Slice the banana bread into 12 thick-cut slices, then cut into 1” cubes.
- 16Place 1/3 of the banana bread cubes into the bottom of the prepared pan. Press down. Then, sprinkle 1/3 of the chopped walnuts on top.
- 17Repeat the process 2 more times, finishing by topping with the last 1/3 of banana bread cubes and topping with the last of the chopped walnuts.
- 18Pour the custard all over the bread, then gently press down. Sprinkle the top with turbinado sugar.
- 19Allow to soak for 10-15 minutes or overnight in the fridge.
- 20Bake at 350F for 40-45 minutes on a baking sheet, until the top is golden and set, but still slightly wobbly.
- 21Remove from the oven. Rest for at least 10 min.
- 22If using, prepare the salted caramel by mixing all of the ingredients together in a small bowl.
- 23Serve warm with a scoop vanilla ice cream and a drizzle of salted caramel, if desired.
Ingredients
- 0.5 cup salted butter
- 2 -3 large ripe bananas, mashed
- 0.75 cup brown sugar, light or dark
- 1 cup greek yogurt
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 cup chocolate chips or chunks of choice
- 1 cup milk of choice
- 1 cup heavy cream
- 1.5 tbsp salted butter
- 1 pinch salt
- 1 tsp vanilla extract or paste
- 4 eggs, at room temperature
- 0.5 cup chopped walnuts, for filling
- turbinado sugar, for topping
Equipment
loaf pansaucepanlarge bowlmedium bowlwooden spoonspatulabaking panbaking sheet
Tips
- Make the banana bread 1 day or at least a couple hours in advance.
- Do not over-mix the banana bread batter.
- Do not cook the custard with eggs any longer after adding them.
- Allow the bread pudding to soak for 10-15 minutes or overnight in the fridge.
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