Method
1. Pre heat oven to 325˚F
2. Mash bananas and milk and cinnamon together with a fork
3. Sieve all dry ingredients and set aside
4. Cream the butter and sugar together in a bowl with an electric whisk until lighter in color
5. Gradually add in the eggs and the banana mixture, followed by the dry ingredients until they are all combined
6. Stir in the chocolate chips
7. Pour into a greased 1lb loaf tin and bake in the oven for 1 hour and 10 minutes or until a skewer comes out clean. Leave to cool in tin for 5 minutes and then turn out to cool on a wire cooling wrack
8. Beverage: Cup of tea, glass of milk, afternoon tea or brunch
9. Additions: replace choc chips with pecans or walnuts
References :

moist banana bread recipe
http://moistbanana-bread-recipe.blogspot.com
References :
moist banana bread recipe
http://moistbanana-bread-recipe.blogspot.com

Banana Chocolate Chip Bread Pudding
INGREDIENTS:
6 cups 1″ cubed stale bread (about 1 lb)
1 cup chocolate chips
3 ripe bananas, sliced ½” thick
2-2¼ cups rice milk, almond milk or soy
3 tablespoons arrowroot powder or tapioca flour
½ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg

DIRECTIONS:
Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.

In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there’s a little bit of extra liquid. Mixture should look mushy and wet. Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top.

Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

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BANANA BREAD PUDDING

1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).

Cool and serve with whipped cream or banana sauce below.

Optional Banana Liqueur Sauce:

1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.
==
BANANA BREAD PUDDING

- Nonstick spray
- 3 cups bread cubes (1/2-inch pieces)
- 3 medium-sized ripe bananas
- 4 large eggs
- 2 cups milk
- 1/4 teaspoon salt
- 1/2 cup (packed) brown sugar
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- A pinch of nutmeg
- 1 to 2 tablespoons cold butter, thinly sliced
- Squeezable lime wedges
- Sour cream or creme fraiche, for topping

Preheat the oven to 350 degrees F. (325 degrees F. for a glass
pan). Lightly spray a 9-by 13-inch baking pan with nonstick spray.

Spread the bread cubes in the pan. Peel the bananas, cut them
into slices, and gently tuck them among the pieces of bread.
Shake the pan to distribute everything somewhat evenly.

Combine the eggs, milk, salt, sugar, extracts, and nutmeg in a
blender or a food processor and process until smooth. Pour this
mixture over the bread, and let it sit for about 5 minutes. Use
your finger or a spoon to poke the bread into the liquid until
all the pieces are soaked. Top with slices of butter, if desired.

Bake in the center of the oven for 35 to 40 minutes, or until
the custard is almost set. (It’s okay if it is still slightly
wet on top, as it will continue to cook from its own heat for
a few minutes after it comes out of the oven.)

Cool for at least 15 minutes before serving. Serve warm or at room
temperature, with a squeezable wedge of lime on the side and a dab
of sour cream or creme fraiche on top of each serving
===
4 cups banana bread — cubed
1/4 cup butter — melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas
***SAUCE***
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Place bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes; stir to coat. Bake uncovered at 375F for 40 minutes or until a knife inserted near center comes out clean.

For sauce: Melt butter in s
References :

http://allrecipes.com/recipe/banana-banana-bread/detail.aspx

THIS SITE IS GREAT FOR ALL RECIPES
References :
http://allrecipes.com/recipe/banana-banana-bread/detail.aspx