Peanut Butter Chocolate Banana Bread Pudding
Do you ever have a bunch of banana bread or muffins that just didn’t get eaten and they start to get stale so nobody wants to eat them, but they’re still good, so you don’t want to throw them away?
This is what happened to me. I had made a couple loaves of banana bread to take to my sister’s house last weekend, except I forgot to bring it with me, so we came home to bunches of banana bread and neither my daughter or I was in the mood to eat it. I had set it in the garage which (this time of year) is like a refrigerator, so it was still good, but nothing like the fresh-out-of-the-oven experience we both LOVE.
My favorite thing to do in those types of situations is to make bread pudding! So I chopped up all the banana bread, tossed it with some milk, eggs, peanut butter, and chocolate chips and baked it up into an ooey gooey warm and wonderful bread pudding. It smelled amazing coming out of the oven, but I have to warn you: it looks like mud. The peanut butter along with the bread and milk and eggs makes it look like mud pudding. You really need to top it with some (light) whipped cream or ice cream or yogurt and maybe a light drizzle of chocolate sauce to make it look good.
If you have only a small amount of banana bread or one-two muffins to use up, try my Bread Pudding Magic.
- 4 eggs
- 2 cups low fat milk (I used 1%, but almond milk would also work)
- 2 teaspoons real vanilla extract
- 2 over-ripe bananas
- 1/4 cup chocolate PB2
- 1/4 cup peanut butter
- 2 Tablespoons honey
- 10 cups of banana bread, cubed (about 1 1/2 loaves)
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 F. Spray a large casserole pan with cooking spray.
- In a large bowl, whisk together the eggs, milk and vanilla. In a separate small bowl, mash the bananas, then stir in the PB2, peanut butter, and honey till well mixed.
- Add the banana mixture to the large bowl with the milk/eggs and whisk to mix. Fold in the banana bread cubes and the chocolate chips. Let the bread "bathe" in the milk for about 15 minutes, stirring every 5 minutes to make sure all the bread gets an equal opportunity in the bath.
- Pour this mixture into your prepared casserole pan. Bake for 50 - 60 minutes or until the pudding is set.
Best when served warm, with a bit of whipped cream or ice cream on top and a light drizzle of chocolate syrup. It warms up nicely, but if you have leftovers, store them in a covered container in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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