No-fail banana bread for the hopeless baker

By Ivey McDaniel

The cooking gene skipped me. My sister is an a aspiring baker, my mom went to culinary school in France, and my dad is the head chef at Paesonos. I, on the other hand, can barely get milk in the cereal bowl. However, if you won the genetic lottery, and are hoping to impress your family this spring, here’s a recipe for Banana Bread Milk Chocolate pudding, straight off of the Paesanos menu- it’s sure to impress.

First, you’ll need some banana bread. If you have some laying around, go ahead and use that. If not here’s a recipe:

Banana Bread


1 lb. of Bananas

1 lb. of Sugar

1 lb. of Flour

4 Eggs

1/2 Cup of Canola Oil

1/2 Cup of Buttermilk

.75 oz. of Baking Soda

1/2 tsp. of Salt

3 oz. of Sour Cream


Cream together bananas and sugar

Add liquid ingredients

Sift in flour, baking soda, and salt

Add sour cream

Bake at 375 degrees until done


Now onto the actual pudding.

Banana Bread Milk Chocolate Pudding


2 Cups of Heavy Cream

2 oz. of Sugar

2 oz. of Milk Chocolate

A pinch of salt

4 Egg Yolks

6 Cups of Banana Bread


Heat cream and sugar to simmer, add salt

Whisk in grated chocolate

Slowly whisk warm cream mixture into yolks

Place diced banana bread in oven proof baking dish

Cover with custard

Let set for 15 minutes until some of the custard is absorbed

Bake in a water bath at 325 degrees for about 35 minutes

Serve with caramel and ice cream


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