Photo of Chocolate-Banana Bread Pudding by WW

Chocolate-Banana Bread Pudding

Total Time
2 hr
20 min
40 min
You just can’t go wrong with a chocolate and banana combo in a custardy, bread pudding. Mashed bananas replace most of the sugar in this recipe preventing it from being overly sweet. It’s great way to use up leftover French bread. The texture will be even better if the bread is saved and used to make this dish the next day. Stale bread holds up better but if you can’t wait until the next day to prepare it, toast the bread cubes to dry them out a bit. Top the warm pudding with whipped cream and berries for a decadent finish.


Cooking spray

4 spray(s)


3 large egg(s)


2 medium, very ripe, mashed (about 1 cup)

Packed light brown sugar

¼ cup(s)

Vanilla extract

1 tsp

Ground cinnamon

½ tsp

Table salt

1 pinch(es)

French bread

5 oz, day-old, cut into 1-inch cubes (about 4 cups)

1% low fat milk

1 cup(s)

Semisweet chocolate

1½ oz, finely chopped, divided (about 4 1/2 Tbsp)

Fresh whipped cream

½ cup(s), or whipped topping


1 cup(s), or other fresh fruit


  1. Coat a 9-inch deep-dish glass pie plate with cooking spray.
  2. Whisk together eggs, bananas, sugar, vanilla, cinnamon, and salt in a large bowl until smooth; stir in bread, milk, and 2 Tbsp chocolate. Transfer remaining chocolate to a small bowl; set aside.
  3. Pour bread pudding mixture in prepared pie plate; spread in an even layer with a spatula. Cover; refrigerate at least 1 hour or overnight.
  4. Preheat oven to 350°F.
  5. Bake bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from oven; sprinkle evenly with reserved chocolate. Bake until chocolate melts, about 5 minutes.
  6. Let bread pudding stand 5 minutes; cut into 8 wedges. Serve warm with 1 Tbsp whipped cream and a few berries per wedge.
  7. Serving size: 1 wedge