Crafting this easy banana bread pudding recipe relies on a few key components that work in harmony to create its signature flavor and texture. Here’s a detailed look at the main ingredients you’ll need, along with tips for best results:

• Day-old bread: This is perhaps the most crucial ingredient! For optimal texture and custard absorption, aim for 1-inch cubes. You can neatly cut the bread or, for a more charmingly rustic look, simply tear it into roughly 1-inch chunks. Drier, slightly stale bread is paramount as it acts like a sponge, soaking up all the delicious custard without turning mushy. Fresh bread has too much moisture, which can lead to a soggy pudding. We’ll discuss the best types of bread in detail below!
• Milk + coconut milk: This dynamic duo forms the rich and creamy base of our custard. The regular milk (dairy or non-dairy) provides classic richness, while the full-fat coconut milk adds an exotic hint of tropical flavor and extra creaminess that perfectly complements the bananas. You have flexibility here: feel free to use any type of milk you prefer—almond milk, oat milk, or traditional dairy-based milk (I personally recommend whole milk for its luxurious richness).
• Mashed bananas: Just as with making the ultimate classic banana bread, the riper your bananas are, the better! Look for bananas with plenty of dark spots or even entirely brown peels. These overripe bananas are naturally sweeter and boast a much more intense banana flavor, which translates directly into a more flavorful bread pudding. If your bananas aren’t quite ripe enough yet, don’t fret! You can easily speed up the ripening process using your oven. Be sure to check out my detailed guide on how to quickly ripen bananas for all the essential tips and tricks.
• Eggs: Eggs are the binding agent in our custard, providing structure and contributing to the pudding’s rich, smooth texture. They help the custard set beautifully during baking.
• Chocolate chips: I love using semisweet mini chocolate chips as they distribute evenly and melt into delightful pockets of chocolate throughout the pudding. However, feel free to get creative! You can use any type or size you like—dark chocolate chunks, milk chocolate morsels, or even white chocolate chips would be fantastic additions.
• Vanilla extract: A good quality vanilla extract is essential here. Pure or homemade vanilla extract introduces a warm, aromatic depth that elevates all the other flavors in the custard, especially the banana and coconut notes.
• Sugar: Granulated sugar is used to sweeten the custard base to perfection. You could also experiment with a touch of brown sugar for a deeper, caramel-like undertone, particularly if you enjoy a richer flavor profile.
• Unsalted butter: Used for greasing the baking pan and sometimes melted into the custard for extra richness, unsalted butter ensures you control the salt content in your recipe.

For precise measurements and quantities, please refer to the comprehensive recipe card located at the bottom of this article.

Choosing the Best Bread for Bread Pudding

The foundation of any great bread pudding lies in the bread itself, and selecting the right type is key to achieving that perfect balance of crispy edges and a soft, custardy interior. Day-old or slightly stale bread is always your best bet. Why? Because drier bread acts like a thirsty sponge, readily absorbing more of the flavorful custard, which results in a richer, more uniformly moist pudding. If your bread is too fresh, it already contains a lot of moisture and won’t soak up the custard as effectively, potentially leading to a soggy bread pudding.

I’ve experimented with a wide array of breads for pudding, from decadent chocolate croissants (a recipe you can find in my cookbook!) to hearty sourdough. While many breads can work, I consistently find that brioche stands out as the absolute best choice for this banana bread pudding. Its inherently rich, buttery flavor and soft, tender crumb—combined with a subtle sweetness—make it an ideal candidate. Brioche not only absorbs the custard beautifully but also contributes its own luxurious texture and taste to the final dish.

Beyond brioche, here are some other excellent bread options that perform wonderfully in bread pudding:

• Challah: Similar to brioche, challah is an enriched, slightly sweet egg bread with a dense yet soft texture. It’s fantastic for absorbing custard and adds a lovely depth of flavor.
• French Bread (Baguette): A classic choice for many bread puddings, French bread has a sturdy crust and an airy interior. When day-old, it becomes wonderfully dry and ready to soak up the custard. It provides a more traditional, slightly chewier texture.
• Sourdough: For those who appreciate a tangy contrast, day-old sourdough can create a fascinating flavor profile. Its robust structure holds up well to the custard, and its characteristic sour notes beautifully cut through the sweetness of the bananas and chocolate.
• Stale Croissants: If you happen to have leftover croissants, don’t let them go to waste! Their buttery, flaky layers create an incredibly rich and indulgent bread pudding.

The general rule of thumb is: if it makes excellent French toast, it will likely make fantastic bread pudding! The key is to ensure the bread is dry enough to fully embrace the custard, transforming into a harmonious, comforting dessert.

While this chocolate chip banana bread pudding is fantastic on its own, it also serves as a wonderful canvas for culinary creativity. Here are some delightful variations to customize your next batch:

• Add a nutty crunch: For a delightful textural contrast and nutty flavor, swap out some or all of the chocolate chips for chopped walnuts or pecans. Toasting the nuts lightly before adding them will enhance their flavor even further.
• Embrace a boozy kick: For an adult-friendly twist, stir a splash of bourbon, rum, or even a banana liqueur into the custard mixture. The alcohol adds a sophisticated depth of flavor that pairs beautifully with the sweet bananas.
• Go classic with raisins: If you’re a fan of the traditional bread pudding vibe, fold in a handful of golden or dark raisins along with the chocolate chips (or as a substitute). They add a chewy texture and concentrated sweetness.
• Double down on banana flavor: For the ultimate banana experience, instead of day-old brioche, consider using cubes of leftover banana bread! To prevent it from becoming too mushy when soaked in the custard, be sure to lightly toast the banana bread cubes in a 350°F oven for about 10 minutes until slightly crisp before adding them to the custard.
• Introduce warm spices: Enhance the overall warmth and comfort factor by whisking in 1 teaspoon of ground cinnamon or a pinch of nutmeg and allspice into the custard mixture. These spices are natural complements to banana and chocolate.
• Add a cream cheese swirl: For an extra layer of richness and a tangy counterpoint, prepare a simple cream cheese mixture (softened cream cheese, a little sugar, and an egg yolk) and dollop it over the bread pudding before baking. Swirl it gently with a knife for a marbled effect.
• Caramelized banana topping: Before baking, arrange thinly sliced fresh bananas over the top of the bread pudding, then drizzle with a touch of brown sugar or maple syrup. This creates a beautifully caramelized banana layer.

Serving Suggestions for Your Banana Bread Pudding

Once your irresistible banana bread pudding emerges from the oven, the serving possibilities are endless, ranging from simply elegant to utterly indulgent. Here are some of my favorite ways to enjoy it:

• Simple elegance: For a touch of understated beauty and sweetness, a light dusting of powdered sugar is all you need. It creates a lovely visual contrast and a delicate sweetness.
• Fresh fruit fiesta: Complement the banana flavor with fresh berries like sliced strawberries, blueberries, or raspberries. A medley of fresh fruit adds brightness, a slight tang, and vibrant color.
• Creamy indulgence: A generous dollop of fluffy homemade whipped cream is a classic pairing that adds a light, airy contrast to the rich pudding.
• The ultimate pairing: My personal favorite way to serve this decadent dish is with a big, luscious scoop of vanilla bean ice cream. The cold, melting ice cream against the warm pudding is a match made in dessert heaven, creating an incredible play of temperatures and textures.
• Caramel banana dream: To elevate your bread pudding to an extraordinary level, warm up some bourbon caramel sauce (or a non-alcoholic caramel sauce) and drizzle it generously over the top. This combination creates a truly luxurious caramel-banana dream come true, adding deep, buttery notes that are simply divine.
• Chocolate lover’s paradise: For an extra chocolatey experience, a warm drizzle of chocolate ganache or a simple chocolate syrup over the top will satisfy any chocoholic.
• Maple syrup magic: Especially if serving for breakfast or brunch, a pour of high-quality maple syrup can add a comforting, familiar sweetness.

Serve It Warm or Cold: Which Is Best?

This chocolate chip banana bread pudding is remarkably versatile and can be thoroughly enjoyed warm, at room temperature, or even chilled. However, to truly appreciate its gooey, custardy center and melted chocolate pockets, I find that most people prefer it served warm. The warmth enhances the aroma and softens the textures, making each bite incredibly comforting. That said, a cold slice on a hot day can be surprisingly refreshing!

One of the many great things about this banana bread pudding is that it keeps well, allowing you to enjoy its deliciousness for days to come.

• Refrigeration: To store any leftover bread pudding, transfer it to an airtight container and place it in the fridge for up to 3 days. This helps maintain its freshness and prevents it from drying out.
• Reheating from the fridge:
  • Microwave: For a quick reheat, individual portions can be warmed in the microwave for about 30 seconds to 1 minute, or until heated through.
  • Oven: To reheat a larger portion or the entire dish while maintaining a crispier top, warm it in the oven at 300°F (150°C) for approximately 10-15 minutes, or until it is heated to your desired temperature.
• Freezing for longer storage: You can also conveniently freeze individual portions of this bread pudding for up to 2 months. To do so, allow the pudding to cool completely, then cut it into individual servings. Wrap each portion tightly first in plastic wrap, then again in aluminum foil to prevent freezer burn.
• Reheating from frozen: When you’re ready to enjoy a frozen portion, simply unwrap it and reheat it in a 350°F (175°C) oven for 15-20 minutes, or until it’s warmed through and slightly crisp on top. Freezing makes this a fantastic make-ahead dessert!

Are you looking for even more delightful ways to utilize those wonderfully overripe bananas sitting patiently on your counter? Look no further! Explore these additional, mouth-watering banana dessert recipes that are sure to satisfy any sweet tooth: