Chocolate Chip Banana Bread Pudding


  • For the Gluten Free Bread

  • For the Banana Bread Pudding

  • Extras


Create this deliciously gooey Gluten Free dessert using your Panasonic Breadmaker! Simply bake your loaf using the Gluten Free function, and then serve up a sweet storm!




For the Bread

Place your bread ingredients into the breadmaker in the order listed. Place the yeast into the yeast dispenser.


Set the bread maker on the gluten free bread setting.


Once finished remove from the bread maker and allow to cool fully. Once cooled slice the bread. You will need 400g of gluten free bread to make the pudding.


For the Bread Pudding

Cube your bread in 3cm cubes and place into a large bowl.


Add your cream, milk, eggs, light brown sugar, vanilla, cinnamon, salt and nutmeg into a separate bowl and whisk together to combine. Especially ensure the eggs are properly whisked in.


Add your mashed bananas to your wet mixture and mix in.


Stir in 100g of your chocolate chips.


Pour your mixture on top of your bread chunks so that they are as covered as possible. Allow to sit in the mixture for about 20-30 minutes so the bread can absorb the flavours.


Preheat your oven to 160C Fan / 180C


Spoon the soaked bread and the liquid into a oven proof dish (mine was 9inches x 12inches - so something similar to that in size would be ideal). Squish it all together and sprinkle the extra chocolate chips on top.


Bake in the oven for about 1 hour. The top should be nicely toasted and golden, the middle should be more solid than when it went in. It will become more solid once it comes out of the oven. If the top is getting too golden at any stage then just put a piece of foil loosely over the top. Remove from the oven and allow the cool briefly.


Warm up your caramel (homemade or shop bought) and pour it on top of the pudding (optional of course!).


Cut into slices and enjoy! You can eat it hot, warm or even cold. You could serve it with cream, ice cream, or on its own.


Chocolate Chip Banana Bread Pudding

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Adjust Servings:
For the Gluten Free Bread
320 ml Water
1 tsp Cider vinegar
4 tbsp Oil
Around 50 g Medium Eggs
Around 35 g Medium Egg Whites
450 g Gluten free white bread flour
1 tbsp Sugar
1 tsp Salt
2 tsp Dry active yeast
For the Banana Bread Pudding
400 g Gluten Free Bread
4 Eggs
220 ml Double Cream
350 ml Milk
1 can / 397 g condensed milk
200 g Light Brown Sugar
2 tsp Vanilla
1 tsp Cinnamon
½ tsp salt Salt
¼ tsp Nutmeg
3 Ripe bananas mashed
150 g Chocolate Chips
Shop bought or homemade Caramel sauce
1 Banana to slice to top

Becky Excell

Becky Excell
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