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Banana bread and choc pudding

  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced


  • 4 slices banana bread, store-bought
  • 150g Lindt Excellence 70% Cocoa Dark Chocolate, broken into squares
  • 1/2 cup thickened cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons caster sugar
  • 80g pecans, coarsely chopped
  • 1/2 cup (100g) caster sugar
  • Vanilla ice-cream, to serve
  • 1/3 cup caramel, warmed (see Notes)


  • Four 250ml (1 cup) ovenproof dishes


  • 1
    Preheat the oven to 180C/160C fan forced. Cut the banana bread into 1.5cm squares. Divide half the bread among four 250ml (1 cup) ovenproof dishes. Top each dish with a square of chocolate. Top with the remaining bread. Press the remaining chocolate in between the bread pieces.
  • 2
    Whisk the cream, milk, vanilla, eggs and 2 tbs sugar in a large jug. Pour over the puddings. Set aside for 10 minutes to soak.
  • 3
    Meanwhile, for the pecan toffee, line a baking tray with baking paper and spread the prepared tray with 45g (1⁄3 cup) of the pecans. Place the remaining 100g sugar in a small non-stick frying pan. Cook over low heat for 4-5 minutes or until deep golden. Pour over the pecans. Set aside for 5 minutes to set. Break into shards.
  • 4
    Sprinkle the puddings with the remaining pecans. Bake for 20 minutes or until golden and custard is set. Serve with a scoop of vanilla ice-cream and drizzle with the warm caramel. Top with a pecan toffee shard.

Source: taste.com.au


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