The Startup Cook – Banana and Chocolate Chip Bread Pudding 

Too much sweet is never a good thing, but there are certain times when only a sweet treat will satisfy that specific hankering. Then the question remains what do you do in times like this? I say make this recipe! 

Inspired by a BuzzFeed video, this bread pudding recipe is perfect for those who don’t like too sweet of a dessert. It requires no added sugar and depends on the banana for sweetness and flavour. In addition the bits of chocolate provides for the ideal comfort food. 

Needless to say this is an easy make, enabling it to become a delightful indulgence on a hectic weekday. 

Ingredients 

1 banana 
3 slices of bread
¼ cup of chocolate chips
1/2 cup of milk
1 egg
2 tsp of vanilla
1 tsp of cinnamon powder 

Directions 

Preheat the oven to 175 Celsius. Prepare a muffin tin and set it aside. 

Cut the bread in to bite size pieces, places it in a baking tray and bake for 10 minutes (or until golden in colour). 

Place the banana in a bowl and using a fork mash it up in to pulp. 

Then add the egg in to it and whisk until they have merged well. 

Pour in the milk and the vanilla in to the mixture with the cinnamon and beat until all the ingredients have incorporated well. 

Include the toasted bread in to the mixture and stir until all the bread cubes have been coated with the mixture. 

Let the bread rest for ten minutes. 

Then add the chocolate chips in and stir for a few seconds. 

Scoop some soaked bread in to prepared tin and bake for 35 – 40 minutes or until the top is golden brown. 

Disasters, Warnings and Tips 

Up your chocolate chip game for a sweeter experience. 

You can fill about four slots in your muffin tin with these ingredients. 

If you want a complete sugar free pudding, skip on the chocolate chips. 

What is with Beyonce’s Lemonade? I can barely get through the entire song. 

Serve this pud with a scoop of vanilla ice cream and chocolate sauce. 

I can’t wait for the movie Me Before You (www.youtube.com/watch?v=Eh993__rOxA) 

By Shazzana Hamid