In my opinion, most things taste better with a little chocolate, however bananas and chocolate have a special place in our household.  The texture of a banana makes it particularly wonderful as a carrier for chocolate but also that it seeps into the ridges and crevices for a smashing combination. I love creating this Chocolate Banana Bread Pudding for not just the flavor but also for the OMG reactions I get on first bite.  This dessert pairs nicely with a full body Cabernet, Zinfandel, or Malbec.

Ingredients

Bread Pudding

• 1 pound Hawaiian sweet bread
• 3 just ripe bananas, cut in ½” slices
• 2 ½ cups half-and-half
• 8 tablespoons unsalted, melted butter.
• 4 large eggs
• ¾ cup brown sugar
• ⅛ teaspoon salt
• 2 teaspoons vanilla
• 1 cup semisweet chocolate chips

Bourbon Sauce

• 2 egg yolks
• 4 oz. butter, unsalted
• 1 cup sugar
• ⅓ cup bourbon

Chocolate Sauce

• 8 oz. bittersweet chocolate
• 1 cup heavy cream
• 2 tbsp butter, unsalted

Directions

Bread Pudding

1. Cut bread into 1” cubes. Pour melted butter over the bread.
2. Using a large bowl, beat eggs, half-and-half, vanilla, sugar, and salt until blended. Fold in bread, bananas, and chocolate chips.
3. Cover bowl and refrigerate mixture at least 1 hour so the bread absorbs all the cream.
4. Preheat over to 350° Grease 2” deep, 9-inch round spring-form pan.
5. Add the cut bananas to the bread-cream mixture. Pour mixture into the pan and cover with aluminum foil.
6. Bake bread pudding 35 minutes. Uncover and bake 45-50 minutes more.  Remove from oven and let bread pudding cool slightly.  Serve warm with either sauce.

Bourbon Sauce

1. With a mixer set on high speed, eat egg yolks until thick and pale, about 2-3 minutes
2. In a saucepan, melt butter with the sugar on medium-low heat until the sugar is dissolved.
3. Set mixer to medium-slow speed and then slowly pour butter-sugar mixture over the eggs.
4. Gently fold in bourbon.

Chocolate Sauce

1. In a small saucepan, bring cream to a boil.
2. Remove from heat then mix in chocolate and butter.