Warm, gooey, and packed full flavor- this chocolate chip banana bread pudding is the dessert of your dreams!
If there’s one classic flavor pairing that works every single time, whether you’re serving it to some guests or making it for your kids at home, it is this- bananas and chocolate.
Naturally, I had to try my hands at a recipe revolving around them. And that’s when I whipped up this Instant Pot chocolate chip banana bread pudding.
It is exactly what it sounds like- a bread pudding loaded with the flavor of banana bread and the deliciousness of chocolate chips.
Tempted enough to give it a shot? Here’s all you need to know about it before you do.
What Else Can I Add to the Chocolate Chip Banana Bread Pudding?
This classic recipe has everything it needs to be a successful dessert- the goodness and subtle flavor of bananas, the creaminess of the eggs and milk, and the little chocolate flavor from the chocolate chips.
If you really want to take it up a notch, you can also add some crushed pecans or walnuts into the mixture, and also use some as the topping for an extra element of crunch.
In addition, you can also use some caramel bits along with the chocolate chips to bring in an extra element of flavor and richness into the dish.
How to Store the Leftovers
Your leftover chocolate chip banana bread pudding can be refrigerated for up to 4 days. Just remember to use an airtight container to store it, and warm it up a bit in the microwave before you serve, for best results.
Tips to Make the Chocolate Chip Banana Bread Pudding
All set to give the recipe a shot? You might want to keep these additional tips and tricks in mind to nail the recipe.
- Want your pudding to have some richness and don’t mind the extra calories? You can also add some condensed milk into the mix. Just remember to adjust the amount of sugar you’re adding accordingly, or you’ll end up with an overly sweet pudding.
- You can also swap the sugar in this recipe for brown sugar, which lends a nice caramel-like flavor to the pudding. And if you’re not too keen on using sugar, you can always use honey or agave or any other sweetener of your choice instead.
- This recipe works perfectly with stale bread- infact that is what is recommended, and in my personal opinion, it is also a great way to use up that extra bread. However, if you have fresh bread, you might want to toast it lightly on a pan to get it to crisp up a bit, and then use it for the recipe, for best results.
While you can always serve the banana bread pudding as is, topping it with some whipped cream can really take it up a notch. You can also drizzle a bit of salted caramel sauce on the top, right before you serve, to get a nice, balanced that you can enjoy.
Loved whipping up this easy recipe? On the hunt for some more cool dessert recipes to try out? Here are a few you might want to take a peek at.
Instant Pot Chocolate Chip Banana Bread Pudding
- 1 Instant Pot 8qt
- 7 - 8 c stale bread cubed
- 2 eggs
- ¼ c sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 1 ¼ c milk
- 2 tbsp butter melted
- 2 ripe bananas mashed
- ½ c semi-sweet chocolate morsels
- ½ c chopped pecans optional
- Prepare a 2 ½ quart casserole dish (that fits into the electric pressure cooker) with nonstick cooking spray.
- Place bread into the casserole dish. Sprinkle with chocolate chips and pecans (if using) allowing them to fall into the cracks between the cubes of bread.
- In a mixing bowl whisk together the remaining ingredients and pour over the bread, soaking all of the bread cubes. Press the bread down into the mixture if needed.
- Cover the casserole dish with aluminum foil spritzed with nonstick cooking spray.
- Place the trivet into the electric pressure cooker and add the manufacturer’s recommended amount of water. Create a sling from aluminum foil (folding a sheet of foil into thirds) and lower the casserole dish into the electric pressure cooker.
- Cover the electric pressure cooker and set the valve to sealing. Program to cook on “manual” or “pressure cook” for 30 minutes.
- Allow the pressure to manually release for 15 minutes before quickly releasing the remaining pressure. Carefully remove the casserole dish from the electric pressure cooker using the created sling.
- Serve with whipped topping, chocolate or caramel sauce, and/or vanilla ice cream.