1. BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition. 2. Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended. 3. Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean. 4. Cool in pan on a rack for 15 minutes; turn out & cool completely. 5. BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides. 6. Cut banana bread into one inch cubes & layer in pan. 7. Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt. 8. In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended. 9. Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes. 10. Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan. 11. Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean. 12. Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
