Banana Bread Pudding Recipe

Preheat and prepare dish

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or similar) baking dish with about 1 tablespoon of the melted butter and set aside.

Tear bread and layer

Place the 1-inch banana bread cubes evenly in the prepared baking dish. Scatter the sliced ripe bananas among the bread cubes so slices are distributed through the dish. Dot remaining 1 tablespoon melted butter over the top if desired.

Warm milk and chocolate

In a medium saucepan over medium heat, combine the whole milk and heavy cream and warm until it just begins to steam (do not boil). Remove from heat and add the chopped milk chocolate. Let sit 1 minute, then whisk until smooth and fully melted.

Temper eggs and combine

In a large bowl, whisk the eggs, granulated sugar, vanilla extract, and a pinch of salt until combined. Slowly stream about 1/2 cup of the warm chocolate milk mixture into the eggs while whisking constantly to temper. Continue to add the rest of the warm chocolate mixture in a slow stream, whisking until smooth and uniform.

Pour the warm chocolate custard evenly over the bread and banana layers, pressing gently on the bread to help it absorb the custard. Let sit at room temperature for 15–20 minutes to allow soaking; if time permits, cover and refrigerate for up to 1 hour for more even soak.

After soaking, run a knife around the edges if needed and cover the dish loosely with foil.

Place the covered baking dish on a baking sheet (to catch any spills) and bake in the preheated 350°F (175°C) oven for 25 minutes. Remove foil and continue baking 15–20 minutes more, or until custard is set at the center (a toothpick inserted into the center should come out mostly clean with slight moist crumbs). Total baking time ~40–45 minutes.

Remove from oven and let the pudding rest 10–15 minutes. The custard will firm slightly as it cools.

Chocolate sauce

Place the chopped dark chocolate and 1 tablespoon heavy cream in a small heatproof bowl. Microwave in 15-second bursts, stirring between, until smooth and glossy (or melt over a double boiler). If too thick, stir in an additional teaspoon of warm cream to reach pourable consistency.

Warm caramel

If using store-bought caramel, warm it gently in a small saucepan over low heat or microwave in 15–20 second bursts until pourable but not boiling. If homemade, warm similarly to reach a pourable texture.

Spoon or drizzle the chocolate sauce and warm caramel over individual portions of the banana bread pudding. Top each serving with a scoop of vanilla ice cream. Sprinkle toasted nuts and a small pinch of flaky sea salt over the top if using.

Serve immediately while warm so the ice cream melts slightly into the pudding for contrast.

Store any leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven until warm, or microwave individual portions until heated through; rewarm sauces separately.