Reviewed: Sep. 10, 2008

Excellent recipe. I made a half batch without chocolate chips, used a very ripe mashed banana and 1/3 cup of sugar instead of 1/2 and it came out very airy and sweet. I also omitted the water bath and cooked at only 300F. Will definately be making again. :)

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Fanciful Unicorn

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

WOW! So rich and delicious. I used VERY ripe, black bananas and I doubled the chocolate chips (half mixed in and sprinkled half on top once I poured it). I also let my bread soak in the egg mixture for several hours (4+) before baking. SUPER RICH and tastey. My husband loved it.

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mlcrawfo

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Reviewed: Aug. 13, 2008

I thought I would try this. I used 2 very ripe bananas. I followed others advice and beat them with the milk so there were no chunks. I also added cocoa and some chopped chocolate. It just did not go over well. No one really cared for it. Would not make again.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Jul. 21, 2008

Excellent! I made a few changes: I used a loaf of homemade honey whole wheat bread. Since it was more substantial than french bread, I added 1/2 C. evaporated milk. I also used 1/2 C. of brown sugar instead of the 1 C. white sugar. A tsp. of cinnamon helped tie the banana and chocolate to the nutty whole wheat. Also, I did use the water bath, but did not set the loaf pan on a damp towel--things still turned out fine. I used the rest of my can of evaporated milk, combined with 1 T. butter and 1/3 C. sugar to make a carmel sauce for the top. Boil until thickened. Great recipe!

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Baking Belle

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Reviewed: Jul. 19, 2008

This was good. Far too rich for me but the silence around the table save the clinking of spoon on bowls spoke for its self!! I scaled the recipe down to serve 4 and mashed the banana and mixed it with the milk before adding it to the bread.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

I made my first batch with the sliced bananas, and my husband wasn't too crazy about the cooked sliced bananas. The second batch I pureed the bananas in the milk and eggs, and he liked it much more. So, I recommend that if you don't like the bananas baked, puree the bananas before you add the milk and eggs. I love the flavor of bananas and chocolate, so this will be one of my favorite recipes. What an awesome recipe!

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thriftycook

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Jul. 12, 2008

I did not care for this. I only changed one thing...cut sugar back to 2/3 cup. Just tasted like soggy bread.

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morley

Cooking Level: Intermediate

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Jun. 22, 2008

thumbs up from the kids for a keeper. Make sure to use ripe bananas. I mashed it as well and 1/2 cup chocolate chips is plenty. used 1/2 c brown sugar to cut down on the sugar and as others suggested, added cinnamon, nutmeg and all spice. made a vanilla sauce with added cinnamon to go on top. Would make again.

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P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

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Reviewed: Jun. 6, 2008

Awesome perfect winter dessert. I did use a 9x13 pan, mashed some of the bananas and added nutmeg.

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jasmine

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Reviewed: Apr. 30, 2008

I made this with no chocolate, the gnarly black bananas that I keep in my freezer for banana bread, the equally gnarly stale bread ends that I keep in my freezer for stuffing, lots of cinnamon/nutmeg/clove, and 1/2 cup brown sugar instead of a cup of white. Breakfast of champions. Bet it'll be really good with maple syrup, like a banana pancake. (I wouldn't recommend syrup with the full amount of sugar though, it'd probably taste like a lollipop.)

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Kelly H

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 21, 2008

Yummy but did make the following changes: used croissants, mashed the bananas, reduced sugar to 3/4 cups and added 3 TBS of rum.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 17, 2008

This was pretty good. I ended up making it with a loaf of Egg bread that had some raisins in it. I put the whole thing into my Corningware oval but followed directions otherwise. I found the chocolate to be a bit much for me--next time I might half the amount of chips and use mini-chips instead. Otherwise, I thought it was quite nice.

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GoodKitty

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Reviewed: Apr. 14, 2008

This is a good one. I put my own spin into it. I used 2 cups of cubed chocolate cake & 2 cups cubed ciabata bread. I also cut the sugar down to 3/4 cup.

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cocomomo

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Reviewed: Mar. 30, 2008

I had 4 bannana's to use up, so I multiplied the ingredients by 1.5. I think that next time I'd mash up the bannans instead of slicing them up. The recipie wasn't clear on how many chocolate chips to use, so I added just a small handfull. Also, I just made mine in a large 12x4 glass dish that was really deep (it rises when it cooks). Definately would make it again.

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Kalimuffin

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Monterey, California, USA

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Reviewed: Mar. 30, 2008

Awesome. What a way to use old bread and bananas. I added too much extra chocolate chips (my fault) to my pudding. This recipe doesn't need any altering, it is that good. Homemede vanilla sauce finished this treat. Nice enough dessert for guests.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Mar. 24, 2008

This was outstanding! I left out the chocolate and added golden raisins, added a third very ripe banana (mashed) to the liquid mixture and grated in some fresh nutmeg. I also used 1/2 cup of light brown sugar and 1/4 cup of regular sugar. Served it with a caramel bourbon sauce. Everyone gobbled it up!

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Tammy

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Mar. 13, 2008

really yummy! I baked in a covered casserole dish for 40 mins. and it was perfect. I also added a third banana mashed in w/the milk and used only 1/2 c. of brown sugar and it was great. I also used a hearty whole wheat bread.

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Liz

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Reviewed: Mar. 8, 2008

My niece made it and we are big on baking in this family and definetly no one liked it with the chocolate chips.

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BBMAMA7

Cooking Level: Expert

Home Town: Norwalk, California, USA

Living In: Santa Fe Springs, California, USA

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Reviewed: Feb. 16, 2008

This is a pretty mean bread pudding that holds its own even if you tweak it, and I don't even like banana bread. You can bake it directly, without the water pan - I did so in a 9x12 greased glass baking pan for 40-50 minutes tops (doubled the recipe to fit). I doubled the chocolate but next time I will quadruple it or put larger chunks in - but I like chocolate more than banana so choose your poison. I added cinnamon but was out of nutmeg - next time I would add LOTS more spices since its a little bland and does need something to kick it up a punch. Great basic recipe, amenable to alterations and still works.

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gondwana

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

This was by far the best bread pudding I have ever had! I mean, top notch restaurant quality dessert! I used a botched loaf of Lower Fat Banana Bread (forgot to add the sugar!) and I did use a 1 1/2 qt casserole instead of the loaf pan, probably because I had more bread. I think it looked nicer that way, anyway. I can't wait for the next potluck - I'll be making this again (most likely with my altered banana bread recipe!)

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