As you know each year I take a trip up to one of the most beautiful places in all of the United States, a lovely little place in the Cape called Wellfleet, Massachusetts. We stay at a place that is beyond description in many ways, its one of the most amazing homes I have ever stayed in and it happens to have been built by Captain Lorenzo Dow Baker, also known as The Banana King for being the first importer of bananas to the US. In light of this, each time we visit I always make a point to make a banana dessert to pay tribute to the Banana King and banana’s foster is usually the dessert of choice. This year I made a Chocolate Banana Bread Pudding that totally knocked my socks off and had me making several 2 am trips to the fridge that week to grab just a few more bites of what was definitely the best Chocolate Banana Bread Pudding I had ever tasted. Here is the recipe I followed that I found on AllRecipes.com, happy baking!
- 4 eggs
- 2 cups milk
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 4 cups cubed French bread
- 2 bananas, sliced
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 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.