Chocolate & Banana Bread & No Butter Pudding…

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

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Chocolate and Banana Bread and no Butter Pudding

  1. Preheat oven 170°C.
  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.