Gluten free chocolate chip banana bread pudding recipe – the ultimate way to use up any ripe bananas and gf bread that’s past its prime! You can even make it dairy free with a few simple swaps and a bit of shopping around too.
Gluten free chocolate chip banana bread pudding recipe, anyone? You guys have been calling out for the recipe ever since I posted it on Instagram, so here it is in all it’s banana and chocolatey glory!
A bread pudding is one of those British classics that we don’t make or eat enough. It’s never on the menu for dessert in restaurants (not sure I’ve ever seen it, EVER) and I don’t even remember the last time I ate some!
Well, that all changes now because I’m giving the classic bread pudding a makeover to bring it into 2020. And yes, it involves banana and chunky chocolate chips with lots of caramel sauce.
To be honest, there’s very few sweet things that don’t improve when you add those 3 things to it! But the great thing about my banana bread pudding is that not only is it easy to make, but its also a yummy way to use up over-ripe bananas and gluten free bread.
It totally doesn’t matter at all if you use stale gf bread for this recipe, so instead of throwing it away (it’s too expensive to waste!!), give my gluten free chocolate chip banana bread pudding recipe a go instead.
Just like any good bread pudding, the texture is super soft and moist thanks to the bread soaking up all that lovely egg and creaminess. Plus, adding mashed banana only makes it more gooey, whilst adding tons of flavour in every bite.
Then you’ve got chunky milk chocolate chips throughout, giving it a lovely texture and a bit of bite. Of course, you then just HAVE to top it with even more ripe banana and caramel too.
I’m pretty sure that everyone will be a bread pudding convert after giving this a try! And yes, it’s super easy to make dairy free too – here’s a few product recommendations.
Making my gluten free chocolate chip banana bread pudding recipe dairy free? Use these…
- Instead of double cream, try Alpro soya cream.
- Instead of milk, use any dairy free milk that you like.
- Instead of condensed milk, use Nature’s charm dairy free condensed milk.
- Make sure your chocolate chips are dairy free too, like these from Sainsbury’s.
- And for the caramel, you can easily make your own dairy free caramel with 3 ingredients using my recipe here.
You might need a little shopping around, but trust me, it’s so worth it!
Ok, so here’s what you’ll need for my gluten free chocolate chip banana bread pudding recipe…
Ingredients for my gluten free chocolate chip banana bread pudding recipe
For the bread pudding
- 400g gluten free bread (ideally unsliced if buying it from the supermarket instead of home-baked)
- 4 eggs
- 220ml double cream
- 350ml milk
- 1 can condensed milk
- 200g light brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 3 ripe bananas, mashed (4 small ones!)
- 150g chocolate chips
Extras
- caramel (shop bought or homemade)
- 1 banana (to slice on top)
1. Cube your unsliced gluten free bread into 3cm cubes and place into a large bowl. If your bread is already sliced, just cut your slices roughly into 3cm squares.
2. Add your cream, milk, eggs, light brown sugar, vanilla, cinnamon, salt and nutmeg into a separate bowl and whisk together to combine. Especially ensure the eggs are properly whisked in.
3. Add your mashed bananas to your wet mixture and mix in.
4. Stir in 100g of your chocolate chips.
5. Pour your mixture on top of your bread chunks so that they are as covered as possible. Allow to sit in the mixture for about 20-30 minutes so the bread can absorb the flavours.
6. Preheat your oven to 160C Fan / 180C
7. Spoon the soaked bread and the liquid into a oven proof dish (mine was 9inches x 12inches – so something similar to that in size would be ideal). Squish it all together and sprinkle the extra chocolate chips on top.
8. Bake in the oven for about 1 hour. The top should be nicely toasted and golden, the middle should be more solid than when it went in. It will become more solid once it comes out of the oven. If the top is getting too golden at any stage then just put a piece of foil loosely over the top. Remove from the oven and allow to cool briefly.
9. Warm up your caramel and pour it on top of the pudding (optional of course!).
10. Cut into slices and enjoy! You can eat it hot, warm or even cold. You could serve it with cream, ice cream, or on its own.
And here’s a printer-friendly version of my gluten free chocolate chip banana bread pudding recipe if you need it ?? Don’t forget to rate the recipe below if you tried it too!
Gluten Free Chocolate Chip Banana Bread Pudding Recipe (dairy free option)
SERVINGS: 12
TOTAL TIME: 1 hour hr
PRINT RECIPE
4.80 from 10 votes
Ingredients
For the bread pudding
- 400 g gluten free bread ideally unsliced if buying it from the supermarket instead of homebaked
- 4 eggs
- 220 ml double cream
- 350 ml milk
- 1 can condensed milk
- 200 g light brown sugar
- 2 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 3 ripe bananas mashed (4 small ones!)
- 150 g chocolate chips
Extras
- caramel shop bought or homemade
- 1 banana to slice on top
Instructions
Cube your unsliced gluten free bread into 3cm cubes and place into a large bowl. If your bread is already sliced, just cut your slices roughly into 3cm squares.
Add your cream, condensed milk, milk, eggs, light brown sugar, vanilla, cinnamon, salt and nutmeg into a separate bowl and whisk together to combine. Especially ensure the eggs are properly whisked in.
Add your mashed bananas to your wet mixture and mix in.
Stir in 100g of your chocolate chips.
Pour your mixture on top of your bread chunks so that they are as covered as possible. Allow to sit in the mixture for about 20-30 minutes so the bread can absorb the flavours.
Preheat your oven to 160C Fan / 180C
Spoon the soaked bread and the liquid into a oven proof dish (mine was 9inches x 12inches - so something similar to that in size would be ideal). Squish it all together and sprinkle the extra chocolate chips on top.
Bake in the oven for about 1 hour. The top should be nicely toasted and golden, the middle should be more solid than when it went in. It will become more solid once it comes out of the oven. If the top is getting too golden at any stage then just put a piece of foil loosely over the top. Remove from the oven and allow to cool briefly.
Warm up your caramel and pour it on top of the pudding (optional of course!).
Cut into slices and enjoy! You can eat it hot, warm or even cold. You could serve it with cream, ice cream, or on its own.
Thanks for reading all about my gluten free chocolate chip banana bread pudding recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
