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This recipe for WW Chocolate Banana Bread Pudding was the first to catch my eye while scanning the Winter 2019 edition of WW Magazine and for good reason: It is delicious! A comfort food makeover made lighter and healthier and definitely worth the Points!
I love simple homespun desserts like this made from everyday ingredients. It’s also a great way to use up overripe bananas and day old bread that’s past its peak.
How Many Calories and WW Points in this Chocolate Banana Bread Pudding?
According to my calculations, each serving has 210 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Recipe Notes
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, 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.
This banana bread pudding needs to refrigerate at least one hour before baking.
How to Make Chocolate Banana Bread Pudding
This chocolate banana bread pudding may seem intimidating but it is really very easy to make. You just stir everything together and let set in the refrigerator until the bread has a chance to absorb the eggy milk mixture. Then bake till set.
That’s all there is to it! Here’s how to do it step-by-step:
Step 1: Coat a Glass Pie Dish with Nonstick Cooking Spray & Gather Your Ingredients
I used a 9-inch pyrex glass pie dish.
Step 2: Make the Custard Mixture
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…
Step 3: Pour Mixture into Prepared Pie Plate
Pour the bread pudding mixture into the prepared pie plate (affiliate link). Spread it out evenly with a spatula. Cover and refrigerate at least one hour or up to overnight.
Step 4: Bake Until Set and Golden
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.
Step 5: Remove from the oven and let bread pudding stand at least 10 minutes before serving
Cut into 8 equal wedges. Garnish as desired.
Serving Suggestions
Serve warm with a dollop of whipped cream and a few berries or banana slices. Would also be great with a small scoop of vanilla yogurt or ice cream.
If you’ve made this lightened up Chocolate Banana Bread Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Chocolate Banana Bread Pudding Recipe
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 (affiliate link) 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 (affiliate link) 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
-
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: WW Magazine Winter 2019
