Banana Bread Puddings

Banana Bread: 2.0, Restructured. These little bread puddings are basically banana bread, but not. They have all the same flavors as traditional banana bread with the ripe bananas, walnuts, and chocolate chips. The bread part though, is really twice baked. So kind of the same, but different. I know I am doing a bad job of explaining these right now. 

Basically though, they are awesome. The toasted bread cubes soak up all the banana, vanilla, and cinnamon, and provide a super flavorful structural vehicle for toasty walnuts and lots of melty chocolate pockets. These bread puddings are enjoyed simply warm on their own, or topped with a lil scoop of frozen yogurt or ice cream for a more indulgent dish. 

Although they seem rich, each bread pudding is packed with lots of nutrient dense goodness. This recipe is built with real, whole foods like bananas, milk, and whole wheat bread. Looking for a more health conscious dessert (or even snack!) option? Here you go. This is also a fun recipe to make with and for others to enjoy a unique and nourishing little bite together. 

Baking with health in mind is easy and delicious with this recipe.  I hope you take a little time soon to try these out and fill your kitchen and life with the warm scents and feelings that only banana bread can bring. Happy baking! 

Banana Bread Puddings

Makes 12 puddings
 
6 slices whole wheat bread, cut into ¾” (2 cm) squares
3 ripe bananas (lots of brown spots)
3 eggs
1 cup (240ml) 2% or whole milk
2 tsp. vanilla
1 tsp. cinnamon, ground
½ tsp. coarse/kosher salt
1 cup (175g) chocolate chips (I like dark choco chips best)
½ cup (125g) walnuts, toasted, and roughly chopped
 
Preheat oven to 350°F/175°C.
 
On a sheet tray, toast bread cubes for 15 minutes, until crisp.
 
In a large bowl, mash the bananas well. Whisk the eggs together then add to the bananas to totally combine. Stir in the milk, vanilla, cinnamon, and salt. Add walnuts and choco chips, and finally the toasted bread. Mix everything together to get it all evenly dispersed. Let sit for a few moments so the bread absorbs most of the liquid.
 
Spray a muffin tin with pan spray and divide the bread mixture evenly. Bake for 30 minutes. The puddings are done when a knife comes out clean.
 
Serve puddings hot or warm with ice cream, whipped cream, or even Greek yogurt. They will stay in the fridge for several days, just heat them up when ready to eat!
 
Note: If you want larger serving sizes, you can make each one a bit bigger by making 8 instead of 12 puddings.