WW Chocolate Banana Bread Pudding Recipe

4.43 from 7 votes

WW Chocolate Banana Bread Pudding Recipe

A comfort food classic made lighter and healthier, this Chocolate Banana Bread Pudding became an instant family favorite. Please note that this needs to rest for at least 1 hour before baking.

Prep Time20

Cook Time40

Resting Tim1

Total Time2

Course: Dessert

Cuisine: American

Keyword: banana bread pudding dessert, bread pudding, lighter chocolate dessert

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 large eggs
2 medium very ripe bananas (about 1 cup)
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
pinch salt
1-1/3 cups low fat milk
5 ounces day old French bread cut into 1-inch cubes (about 4 cups)
1-1/2 ounces semisweet chocolate, finely chopped
1/2 cup whipped cream
1 cup raspberries or other fruit

Instructions

Coat a 9-inch deep-dish oven safe pie plate with nonstick cooking spray.
In a large bowl mash the bananas. Add the eggs, sugar, vanilla, cinnamon and salt and stir or whisk until well blended. Stir in the milk, bread and 2 tablespoons of the chocolate.
Transfer the remaining chocolate to a small bowl and set it aside.
Pour the bread pudding mixture into the prepared pie plate. Spread it out evenly with a spatula. Cover and refrigerate at least one hour or up to overnight.
Preheat oven to 350F degrees. Bake the bread pudding, uncovered, until golden brown and set, about 35 minutes.
Remove from the oven and sprinkle the top evenly with the remaining chocolate. Return to the oven and continue baking until the chocolate melts, about 5 minutes more.
Remove from the oven and let bread pudding stand at least 10 minutes before serving. Cut into 8 equal wedges.
Best served warm with a 1-tablespoon dollop of whipped cream and a few berries per wedge.

Notes

Serving size: 1 wedge (1/8th of the pie) with 1 tablespoon whipped cream and a few berries)

WW Points: 7

Check your WW Points for this recipe and track it in the WW app.

7 SmartPoints (Green plan)

7 SmartPoints (Blue plan)

7 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

How this recipe was lightened up:

- Used low-fat milk instead of whole milk and heavy cream to create the richness with much less fat.
- Used really ripe bananas for their natural sweetening power and creamy consistency instead of lots of sugar.
- Used day old french bread instead of buttery brioche or eggy challa bread, which works well to absorb the eggy custard mixture.
- Used finely chopped chocolate scattered throughout the pudding to really up the flavor, instead of more traditional raisins.

Nutrition