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1
BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition.
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2
Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended.
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3
Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean.
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4
Cool in pan on a rack for 15 minutes; turn out & cool completely.
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5
BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides.
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6
Cut banana bread into one inch cubes & layer in pan.
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7
Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt.
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8
In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended.
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9
Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes.
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10
Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan.
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11
Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean.
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12
Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.
