Gooey and oh-so-delicious, this Instant Pot Chocolate Chip Banana Bread Pudding is the ultimate treat! Whether you serve it for breakfast or dessert, it’s packed with flavor and made with simple ingredients you probably already have on hand. This tasty dessert is perfect for a cozy morning or a sweet finish to any meal.
Jump to:
Why This Recipe Works
- Indulgent Dessert: This banana bread pudding is rich and satisfyingly sweet.
- Easy to Prepare: The Instant Pot ensures a hassle-free cooking experience, perfect for busy days.
- Versatile Snack: Enjoy it as a decadent dessert or a delicious breakfast treat.
📋 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:
- Stale Bread: Acts as the base, soaking up the sweet, creamy mixture to create a fluffy, pudding-like texture. You can use regular bread or french bread.
- Eggs: Bind the ingredients together and contribute to the custardy consistency of the pudding.
- Sugar, Vanilla, Ground Cinnamon: Add depth and warmth, enhancing the overall flavor profile.
- Milk: Creates a moist, tender texture in the bread pudding and adds a creamy richness.
- Butter: Infuses the dish with a rich, buttery taste and helps blend the ingredients smoothly.
- Bananas: Complement the bread, and they pair beautifully with chocolate.
- Chocolate Chips: Provide delightful bursts of semi-sweet chocolate throughout the pudding, enhancing the indulgence factor.
- Pecans (optional): Add a crunchy contrast to the soft pudding, while their nutty flavor complements the bananas and chocolate.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Bread Base Alternatives: Use other types of bread like brioche, challah, or even gluten-free banana bread to create a unique texture and flavor. Experiment with different bread densities for varied results.
- Liquid & Dairy Options: Swap whole milk with almond milk, coconut milk, or a mix of cream and milk to tailor the pudding’s richness. Adding a splash of vanilla extract or rum can also enhance the overall flavor.
- Mix-In & Topping Enhancements: Incorporate raisins, chopped nuts, or chocolate chips into the pudding for extra texture. For a finishing touch, serve with a drizzle of caramel sauce, a dusting of powdered sugar, or a scoop of ice cream.
🔪How To Make 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 One: First, prep your 2 ½ quart casserole dish by spraying it with nonstick cooking spray. Then, place your cubed bread into the baking dish. Next, sprinkle the bread with your chocolate chips and pecans (if using). Let them fall into the cracks between the cubes of bread.
Step Two: Mash your ripe bananas. Then, In a medium sized mixing bowl, add the melted butter and whisk together all the rest of your ingredients to create your bread pudding sauce.
Step Three: our the bread pudding sauce over the bread and chocolate. Make sure it soaks all of the bread cubes. If needed, press the bread into the mixture.
Step Four: 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 Five: 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 pressure cook for 30 minutes and naturally release for 15 minutes.
Step Six: Carefully remove your banana bread pudding. Serve and Enjoy!
Optional Additions
- Classic: Mix chocolate chips and pecans into banana bread pudding, bake, and serve with sauce.
- Coconut: Add coconut, chocolate chips, pecans, bake, and serve with cream.
- Spiced: Spice banana bread pudding with cinnamon, nutmeg, chocolate chips, pecans, serve with sugar, and ice cream.
👩🍳 Expert Tips
- 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 into a separate dish that fits inside your inner pot.
- You use pot-in-pot cooking to avoid the Instant Pot 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.
💭 FAQs
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.
Yes, we use stale bread or old French bread but you can use any type including brioche bread or any other you may have at hand.
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.
Serving Suggestions
Pair your chocolate chip banana pudding with some of these delicious drinks:
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Banana Bread Pudding Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Bookmark These Instant Pot Dessert Recipes
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!
Leave a reply