Chocolate Chip Banana Bread Pudding Muffins

Day 463:  A recipe post. A real recipe.

Yes, it’s finally happened.

These last several months have been non-stop with a new baby, family and friends visiting galore, and squeezing in our own little family vacay [more to come].  So there hasn’t been much time for the kitchen and I.


But, as each week goes on, our new normal has started to become more routine.  As I learn more about our little guys habits, I’ve also learned how to sneak some things in during the days that I’ve sorely missed.  For example…baking!

However, I haven’t quite figured out how to not only bake/cook, but to also find time to take [amatuer] photos of the things I’ve recently made [like these insane bars and these ah-mazing party burgers]. Consequently, nothing has made it to P&P. But, if any of you experienced mom bloggers have advice on that front, I’m begging to hear!


Nevertheless, the stars aligned one day and I quickly snapped a couple of pictures of one of the most delish treats I’ve made in a while. Vouched for by myself, my hubby, and his entire office.  Oh yeah, and our pups ^.

These precious little bread pudding muffins are a cinch and can be made the night before.  And even though they’re quite easy, they taste like you spent a day [or two] by the oven perfecting banana bread.  But shhh…you didn’t.


Cheers to [me getting a recipe post out and] all things scrumptious!

Recipe Review

Baking Level: Novice.  I find most bread puddings are pretty easy, they’re usually a one bowl thing.  And these are essentially mini bread puddings!

Flavor: Deliciousness.  A lot of banana bready, chocolate, cinnamon, and maple syrup deliciousness.

Texture: Think soft challah bread fused with banana and spices, complemented by chunks of chocolate, crunchy cinnamon and walnut topping, with maple syrup oozing down the sides.

Would I Make It Again?: If you can’t tell by the above, then just leave now…

Chocolate Chip Banana Bread Pudding Muffins


Banana Bread Pudding Muffins:

1-1/2 c. milk

4 large eggs

3 very ripe bananas, mashed

2 tbsp. honey

1 tbsp. vanilla extract

1 tsp. ground cinnamon

8 to 10 c. Challah bread, cubed

1 c. semisweet or dark chocolate chips

Pure maple syrup [for serving]

Cinnamon Streusel:

 1/4 c. brown sugar

1/4 c. butter, cut into cubes

1/4 c. all purpose flour

1/4 c. walnuts, chopped

1 tsp. ground cinnamon


  1. Grease a 12 cup muffin tin with cooking spray; set aside.
  2. In a medium bowl, whisk together milk, eggs, mashed bananas, honey, vanilla extract, and cinnamon.
  3. Add the cubed challah bread and chocolate chips to the egg mixture. Gently toss to coat, being careful to not break up the bread cubes. Divide the bread mixture among the muffin cups [pour any remaining milk and egg mixture over the muffins].  Cover the muffins with plastic wrap and refrigerate for 30 minutes or up to overnight.
  4. When ready to bake, preheat the oven to 350° F.  Remove the muffins from the fridge and let sit at room temperature.
  5. Meanwhile, to make the streusel, combine butter, brown sugar, flour, cinnamon, and walnuts in a small bowl.  Mix together with your hands, until you have a crumbly mixture.  Sprinkle the muffins evenly with the streusel topping.
  6. Bake 25 to 35 minutes or until tops are golden brown.  Let the muffins cool for 5 minutes before removing from pan.  Serve with maple syrup, if desired.

Yield: 12 servings

Recipe adapted from Half Baked Harvest