Chocolate & Banana Bread & No Butter Pudding…

Chocolate & Banana Bread & no Butter Pudding



  1. Preheat oven 170Β°C fan.
  2. Roll the slices of bread nice and flat with a rolling pin.
  3. Warm the choc pot spread slightly so it is runny and spread over the slices of bread.
  4. Spread the banana over the top of the chocolate and roll each slice up nice and tight.
  5. Slice the bread in slices and set aside.
  6. Add the milk to a milk pan and bring to a gentle boil.
  7. Lightly whisk the eggs, sweetener and choc shot in a dish and pour the hot milk in, whisking as you pour.
  8. Lay the chocolate banana swirled bread in the milk and bake in the oven for 30-40 minutes until set.
  9. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.


  • For extra indulgence drizzle some melted Lotus biscoff spread over the top.