Gooey and delicious, this Instant Pot Chocolate Chip Banana Bread Pudding makes a perfect breakfast or dessert! It’s so easy to make and you’re using ingredients that you would otherwise need to throw out.
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What is Banana Bread Pudding?
Bread pudding was put together in the 11th and 12th centuries as a frugal way to use stale, leftover bread, and unripe bananas instead of throwing them out. In the 13th century, this kind of bread was known as the “poor man’s pudding” and was popular with the lower class.
Banana bread pudding is a delicious dessert that’s made with stale bread, bananas, milk, eggs, butter and sweet spices. And this specific recipe adds chocolate chips to make it even sweeter! It’s a slightly mushy, slightly solid bread that’s sweet, moist, and pairs perfectly with a steaming cup of coffee.
Banana Bread Pudding Ingredients
If you have some stale bread, bananas that are overripe, milk, and eggs, you can have an amazing Instant Pot Banana Bread Pudding in about 30-minutes! Here’s what you need:
- Bread: For this recipe, you are going to use 7 to 8 cups of stale bread. If you don’t have stale bread, you can make it stale by cubing it and baking it at 350 degrees F for 15-minutes.
- Eggs: Place your eggs in a bowl of water. If they float, throw them out, but if they sink, they are still good to use.
- Sweeteners: To sweet up this bread, you will need sugar, vanilla, and ground cinnamon.
- Milk: Milk is what makes this bread so moist and delicious. You can also use cream.
- Butter: You want to use melted butter so it blends easily into the other ingredients. I used salted butter, but you can use unsalted as well.
- Bananas: I use overripe bananas, but just ripe bananas will work too since you will be mashing them anyways.
- Chocolate chips: You’ll want semi-sweet chocolate chips or morsels.
- Pecans: Throw in some chopped pecans for a delicious crunch if you choose. This is totally optional.
Scroll to the recipe card at the bottom for a full list of exact ingredients!
How to Make Instant Pot Chocolate Chip Banana Bread Pudding
Made with simple ingredients, this recipe is super easy to make. You’ll be using the pot in pot method, so be sure you have a casserole dish that fits into your Instant Pot. We used an 8 quart IP for this recipe!
Step 1: Prep
First, prep your 2 1/2 quart casserole dish by spraying it with nonstick cooking spray. Then, place your cubed, stale bread into the casserole dish.
Step 2: Add chocolate
Next, sprinkle the stale bread with your chocolate chips and pecans (if using). Let them fall into the cracks between the cubes of bread.
Step 3: Whisk Remaining Ingredients
Mash your bananas. Then, In a medium sized mixing bowl, whisk together all the rest of your ingredients until fully incorporated.
Step 4: Soak the Bread
Pour the liquid mixture over the bread and chocolate. Make sure it soaks all of the bread cubes. If needed, press the bread into the mixture.
Step 5: Cover and Create Sling
Cover the casserole dish with aluminum foil, place the trivet in the IP, and create a sling with a sheet of foil for lowing and raising the casserole dish. You can make a sling by folding a sheet of foil into thirds.
Step 6: Pressure Cook
Using the sling, lower your casserole dish onto the trivet. Place at least 1 cup of water in the bottom of your inner pot. Then, close the lid, hit pressure cook or manual, and set the time for 30-minutes.
Step 7: Natural Release
Once the Instant Pot beeps, allow it to sit there for 15-minutes to naturally release the pressure. Then, flip your pressure valve to the venting position to release the rest of the pressure.
Carefully remove your banana bread pudding. Serve and Enjoy!
What is the Pot in Pot Method?
For this recipe, you will be using the pot in pot method to make your banana bread pudding. This simply means that you will be putting your ingredients to a separate dish that fits inside your inner pot. You use this method to avoid the dreaded burn notice. For this method, you place 1-cup of water into the inner pot, put your trivet in the inner pot, and then place the dish with your bread pudding on top of the trivet.
How To Store Leftover Banana Bread Pudding
For best results, you will want to store any leftover banana bread pudding in an airtight container in your refrigerator. It will stay fresh for up to 5-days in the fridge. For longer storage, place the bread in a freezer bag and store it in the freezer for up to 3-months.
Why is My Banana Bread Pudding Dry?
If your bread came out dry, you may not have soaked all the bread with the liquids. Or, you didn’t measure out enough milk and butter. Be sure to follow this recipe exactly in the future. To fix dry banana pudding bread, top it with a sauce such as custard sauce, cream, chocolate sauce, or anything you prefer.
What to Serve with Banana Bread Pudding
This banana bread pudding is delicious on it’s own, but you can also drizzle it with chocolate or caramel, top it with whipped cream, or add a side of vanilla ice cream. If you want it as a breakfast option, pair it with some of these delicious drinks:
- Instant Pot Tuxedo Hot Chocolate
- Copycat Starbucks Iced Mocha
- Vanilla Whipped Coffee
- Starbucks Mocha Latte
- 7 to 8 cups stale bread, cubed
- 2 eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 ¼ cups milk
- 2 tablespoons butter, melted
- 2 ripe bananas, mashed
- ½ cup semi-sweet chocolate morsels
- ½ cup chopped pecans, optional
- Prepare a 2 ½ quart casserole dish (that fits into the electric pressure cooker) with nonstick cooking spray.
- Place bread into the casserole dish. Sprinkle with chocolate chips and pecans (if using) allowing them to fall into the cracks between the cubes of bread.
- In a mixing bowl whisk together the remaining ingredients and pour over the bread, soaking all of the bread cubes. Press the bread down into the mixture if needed.
- Cover the casserole dish with aluminum foil spritzed with nonstick cooking spray.
- Place the trivet into the electric pressure cooker and add the manufacturer’s recommended amount of water. Create a sling from aluminum foil (folding a sheet of foil into thirds) and lower the casserole dish into the electric pressure cooker.
- Cover the electric pressure cooker and set the valve to the sealing position. Program to cook on “manual” or “pressure cook” for 30 minutes.
- Allow the pressure to manually release for 15 minutes before quickly releasing the remaining pressure. Carefully remove the casserole dish from the electric pressure cooker using the created sling.
- Serve with whipped topping, chocolate or caramel sauce, and/or vanilla ice cream.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1918Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 114mgSodium: 2928mgCarbohydrates: 323gFiber: 19gSugar: 68gProtein: 58g
Other Instant Pot Dessert Recipes to Try
Your Instant Pot is a great way to make moist delicious sweet breads, desserts and cakes. If you liked this recipe, you’ll love my others!
- Instant Pot Banana Bread
- Lemon and Blueberry Cake
- Delicious Instant Pot Nutella Bites
- The Best Instant Pot Chocolate Lava Cake
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!