Honey Coffee Banana Bread Pudding Cups

Instructions

1. 1

   Preheat the oven to 350°F / 175°C. Lightly grease a 12-cup muffin tin with a little of the melted unsalted butter.

2. 2

   Cut the whole wheat bread slices into small cubes and place them in a large mixing bowl.

3. 3

   Peel the bananas. Mash 2 bananas until mostly smooth, then slice the remaining banana into thin rounds for layering or topping.

4. 4

   In a separate bowl, whisk together the milk, eggs, honey, melted butter, instant coffee powder, vanilla extract, and salt until smooth and the coffee is dissolved.

5. 5

   Stir the mashed bananas into the custard mixture.

6. 6

   Pour the banana-coffee custard over the bread cubes. Gently toss until all the bread is evenly soaked. Let the mixture rest for 10 minutes so the bread can absorb the custard.

7. 7

   Divide the soaked bread mixture evenly among the prepared muffin cups. Add a few banana slices to each cup, either layered inside or placed on top.

8. 8

   Bake for 25 to 30 minutes, or until the pudding cups are set, lightly golden on top, and a knife inserted in the center comes out mostly clean.

9. 9

   Let the bread pudding cups cool in the pan for 5 to 10 minutes before removing.

10. 10

    Serve warm, at room temperature, or chilled.