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–+ servings

Healthy Chocolate Chip Coconut Banana Bread Pudding Recipe

This healthy recipe transforms ripe bananas, coconut milk, and artisan bread into a warm, custardy dessert or breakfast that’s both indulgent and nourishing. With the tropical notes of coconut and a soft, rich texture from the bananas, this banana bread pudding is a wholesome spin on a comforting classic.
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Active Time 30 minutes
Course Dessert
Cuisine Hawaiian-Inspired
Servings 1 8x8 inch pan

Equipment

  • 8×8-inch baking dish or 2-quart casserole dish
  • Mixing bowls
  • Whisk
  • Aluminum foil

Ingredients
  

  • 1 French baguette or small round artisan loaf cut into 1-inch cubes (about 12 ounces or 8 loosely packed cups)
  • 2 medium very ripe bananas about 8 ounces each, plus extra banana slices for topping
  • 1 14-ounce can light coconut milk
  • ⅔ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 6 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup sweetened shredded coconut divided
  • ½ cup semi-sweet or dark chocolate chips divided
  • Optional toppings: vanilla frozen yogurt,ice cream, whipped cream, or Greek yogurt (plain or vanilla)

Instructions
 

  • Preheat the Oven: Position a rack in the center and heat the oven to 350°F. Lightly grease an 8×8-inch baking dish or similar 2-quart dish with nonstick spray.
  • Prepare Bread (If Fresh): If using fresh bread, arrange the cubes in a single layer on a baking sheet. Toast in the oven for 5 minutes. Stir and return to toast for another 3 minutes, or until just slightly crisp. Skip this step if the bread is already a day or more old.
  • Mix Wet Ingredients: In a large bowl, mash the bananas until smooth (should yield about 1 cup). Add coconut milk, sugar, salt, eggs, and vanilla. Whisk to combine. Add the bread cubes and gently mix until coated. Let sit for 10 minutes to allow the liquid to soak into the bread.
  • Layer the Pudding: Fold in ½ of the shredded coconut. Spoon half the bread mixture into the prepared pan and press down gently. Sprinkle with ¼ cup of the chocolate chips. Add remaining bread mixture on top and level it out. Finish by sprinkling the rest of the shredded coconut and remaining chocolate chips over the surface.
  • Bake: Bake uncovered for 35 minutes. Loosely cover with foil to avoid over-browning, then continue baking for another 20 to 30 minutes. It’s ready when the top is golden, the coconut is lightly toasted, and the center is set but still soft. Let it cool for 10 minutes before serving. Garnish with banana slices and your choice of yogurt or cream.

Notes

Make-Ahead Tips:
  • You can use stale or day-old bread to skip the toasting step.
  • Assemble through step 4 up to 1 day ahead. Cover with plastic wrap and refrigerate. Let sit at room temperature for 15 minutes before baking.
Storage: Keeps in the fridge for up to 4 days. Reheat gently in the microwave or cover with foil and warm in a 300°F oven.
Next-Level Add-In: Sprinkle ½ cup toasted, chopped macadamia nuts or pecans over the first bread layer for added crunch.
Keyword banana coconut dessert, bread pudding with chocolate chips, coconut banana pudding, healthy banana bread pudding, Healthy breakfast pudding, healthy dessert with bananas, healthy recipes, healthy recipes with coconut milk, tropical bread pudding recipe
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