Instant Pot Chocolate Chip Banana Bread Pudding

Warm, gooey, and packed with the irresistible flavors of bananas and chocolate, this Instant Pot chocolate chip banana bread pudding is the ultimate comfort dessert. Made with simple ingredients, it’s the perfect way to use up stale bread while creating a decadent treat that the whole family will love. Whether served as is or topped with whipped cream and caramel sauce, this dessert is sure to impress!

Chef’s Tips

• Use stale bread for best results: Stale bread soaks up the custard mixture better, giving you a perfectly moist pudding. If using fresh bread, toast it lightly before using.
• Adjust sweetness: You can swap white sugar for brown sugar for a caramelized flavor or use honey, agave, or your preferred sweetener.
• Boost richness: Add a splash of condensed milk to the custard for extra decadence. Adjust the sugar to balance the sweetness.
• Enhance the flavor: Sprinkle extra cinnamon or nutmeg for a warm, spiced note.
• Serving suggestions: Serve warm with whipped cream, a drizzle of salted caramel sauce, or a scoop of vanilla ice cream.

Ingredients

• 7–8 cups stale bread, cubed: Any bread works, but brioche or challah gives a richer flavor.
• 2 eggs: Acts as a binder for the custard.
• 1/4 cup sugar: Adds sweetness; adjust to taste.
• 1 tsp vanilla extract: Enhances the flavor.
• 1/2 tsp ground cinnamon: Adds warmth to the pudding.
• 1/8 tsp salt: Balances the sweetness.
• 1 1/4 cups milk: Creates the custard base.
• 2 tbsp butter, melted: Adds richness to the custard.
• 2 ripe bananas, mashed: Infuses the bread pudding with a natural banana flavor.
• 1/2 cup semi-sweet chocolate morsels: For bursts of melty chocolate in every bite.
• 1/2 cup chopped pecans (optional): Adds crunch and nuttiness.

Instructions

1. Prepare the dish: Coat a 2 ½ quart casserole dish (that fits into your Instant Pot) with nonstick cooking spray.
2. Layer the bread and toppings: Place the cubed bread into the casserole dish. Sprinkle with chocolate chips and pecans (if using), ensuring they fall between the bread cubes.
3. Make the custard: In a mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon, salt, milk, melted butter, and mashed bananas.
4. Combine: Pour the custard mixture evenly over the bread cubes, ensuring all the bread is soaked. Press the bread down gently if needed.

5. Cover the dish: Cover the casserole dish with aluminum foil spritzed with nonstick cooking spray.
6. Prepare the Instant Pot: Place the trivet into the Instant Pot and add the manufacturer’s recommended amount of water. Create an aluminum foil sling and use it to lower the casserole dish into the Instant Pot.

7. Cook: Seal the Instant Pot lid and set the valve to sealing. Program it to cook on “manual” or “pressure cook” for 30 minutes.
8. Release pressure: Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
9. Remove and serve: Carefully lift the casserole dish using the sling. Serve warm with your choice of whipped cream, chocolate sauce, caramel sauce, or vanilla ice cream.

FAQs

This chocolate chip banana bread pudding is the perfect dessert for any occasion—easy to make, rich in flavor, and wonderfully satisfying!