Banana Bread Pudding

Banana Bread Pudding is a warm, comforting dessert that combines the richness of bread pudding with the sweet, caramelized flavor of bananas. This easy-to-make treat is perfect for using up ripe bananas and day-old bread, resulting in a luscious, custard-filled dish that’s sure to impress.

Why You’ll Love This Recipe

• A great way to use overripe bananas and stale bread
• Rich, creamy, and packed with sweet banana flavor
• Easy to make with simple pantry ingredients
• Perfect for breakfast, dessert, or a special treat
• Customizable with mix-ins like chocolate chips, nuts, or caramel sauce

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• Bread (French, brioche, or any sturdy bread)
• Eggs
• Milk or heavy cream
• Brown sugar
• Vanilla extract
• Ground cinnamon
• Nutmeg (optional)
• Butter (melted)
• Salt

Directions

1. Preheat oven: Set your oven to 350°F (175°C) and grease a baking dish.
2. Prepare the bread: Cut the bread into small cubes and place them in a large bowl.
3. Mix the custard: In another bowl, whisk together mashed bananas, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, melted butter, and a pinch of salt.
4. Combine: Pour the custard mixture over the bread cubes, stirring gently to coat. Let it soak for 10-15 minutes.
5. Transfer to baking dish: Spread the mixture evenly in the greased baking dish.
6. Bake: Bake for 40-45 minutes, or until the top is golden brown and the center is set.
7. Cool and serve: Let it cool slightly before serving warm, topped with whipped cream, caramel, or a dusting of powdered sugar.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Chocolate Banana Bread Pudding: Add chocolate chips for extra decadence.
• Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
• Boozy Version: Soak the bread in a bit of rum or bourbon for an adult twist.
• Coconut Twist: Use coconut milk and shredded coconut for a tropical spin.
• Caramelized Banana Topping: Sauté banana slices in brown sugar and butter for an extra-special garnish.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 300°F (150°C) for 10-15 minutes or microwave in short intervals.

FAQs

Can I use any type of bread?

Yes! French bread, brioche, challah, or even leftover banana bread works well.

How do I make it dairy-free?

Substitute milk with almond, oat, or coconut milk and use plant-based butter.

Can I make this ahead of time?

Yes! Assemble the pudding, cover, and refrigerate overnight. Bake when ready.

What’s the best way to serve banana bread pudding?

It’s delicious warm with ice cream, caramel sauce, or a dusting of powdered sugar.

Can I add raisins or dried fruit?

Absolutely! Raisins, cranberries, or chopped dates add extra sweetness and texture.

Why is my bread pudding too dry?

Make sure to let the bread soak long enough and check that the custard mixture fully covers the bread.

Can I use overripe bananas?

Yes, the riper the bananas, the sweeter and more flavorful the pudding will be.

How do I prevent the pudding from getting too soggy?

Use day-old or slightly stale bread to help absorb the custard without becoming mushy.

Can I make individual portions?

Yes! Use ramekins and reduce the baking time to about 25-30 minutes.

Is banana bread pudding the same as banana bread?

No, banana bread is a loaf, while banana bread pudding is a baked custard dish with bread pieces.

Conclusion

Banana Bread Pudding is a delicious way to turn simple ingredients into a rich and comforting dessert. Whether you serve it for breakfast, brunch, or dessert, this dish is sure to be a crowd-pleaser. Try different variations and enjoy a homemade treat that’s as easy as it is satisfying!

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