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1
Preheat oven to 350 degrees. Line two 9x5 inch bread pans with parchment paper and spray with baking spray. Set aside.
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2
Combine flour, baking soda, salt, nutmeg and cinnamon.
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3
In separate bowl, cream butter and sugar. Add eggs, vanilla, Frangelico and mashed bananas. Mix well.
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4
Add flour to banana mixture. Stir in chocolate and nuts. Pour into prepared pans.
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5
Bake 55-65 minutes. Let sit at least 30 minutes.
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6
Once bread has cooled, cut into 1-inch cubes. (You may only need one and a half loaves to fill your dish.)
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7
Spread out in a single layer on a baking sheet and toast in a preheated oven at 350 degrees for 8-10 minutes. Move to a 9x13 baking dish sprayed with baking spray.
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8
Whisk together milk, half-and-half or cream, eggs, sugar, vanilla and Frangelico. Add cinnamon, allspice and coconut and stir well. Pour over banana bread cubes. Let soak for 5-10 minutes. Sprinkle with chocolate.
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9
Cover loosely with foil and set in a pan of water. Cover with foil and bake in a preheated oven at 350 degrees for 30-35 minutes. Remove foil and continue baking another 30 minutes or until middle has set.
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10
As pudding cools slightly, combine remaining ingredients for cream topping. Whisk well until slightly thickened. Pour over or layer under pudding before servings.
