Banana Bread Pudding Recipe

On the first day, banana bread is delicious, but by the third day it has usually turned dry. This banana
bread pudding recipe is a simple way to bring it back to life: the bread soaks up a rich vanilla custard,
bakes into a soft, golden dessert, and is finished with a warm brown sugar caramel sauce. You only
need a few simple ingredients and about an hour, and you’ll have a dessert that tastes like it came from
a bakery.

Why This Banana Bread Pudding Works

Most bread puddings use plain bread, but this one starts with banana bread, so banana flavor comes
through in every bite. Caramelized banana slices sit on top, and the custard uses just the right
proportion of eggs, milk, and cream so it sets gently instead of turning rubbery. It’s also a great way to
use up extras — choose bread that’s a bit old and bananas that are a little past their prime.

“This easy banana bread pudding recipe soaks up rich vanilla custard and bakes golden, topped with warm caramel sauce. Perfect way to use leftover banana bread.”

Banana Bread Pudding Recipe: Creamy, Golden and Full of Caramel Flavor

"Turn stale banana bread into a creamy baked pudding with vanilla custard and homemade caramel sauce. Simple ingredients, ready in about 1 hour."

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 2

Ingredients Method Notes

Ingredients

  

For the pudding:

• 7 cups banana bread cut into 1-inch cubes (about one large loaf, a day or two old)
• 2 ripe bananas sliced
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• cup brown sugar packed
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 tablespoons melted butter
• ½ cup chopped walnuts or chocolate chips optional
• For the caramel sauce:
• ¼ cup butter
• ½ cup brown sugar packed
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Method

 

How to Make Banana Bread Pudding

Step 1.

1. Dry the bread. Put the oven on 350°F (175°C). Place the cubes on a baking tray and bake them for
2. 10 minutes. Bread that is slightly dried absorbs the custard properly and maintains its shape rather
3. than becoming mushy.

Step 2.

1. Mix the custard. Take a large bowl and whisk the eggs until they are smooth. Then add the milk,
2. cream, brown sugar, vanilla, cinnamon, nutmeg and salt and whisk again until the sugar has dissolved.
3. Mix in the melted butter.

Step 3.

1. Put the dish together. First grease a 2-quart baking dish, then place half of the bread into it,
2. followed by half of the banana slices and the nuts. Next add the rest of the bread and pour the custard
3. over all of it. Gently press down so that each cube is covered.

Step 4.

1. Let it soak. Put the dish aside for 20 minutes. It is precisely this step that ensures the centre
2. remains moist rather than dry.

Step 5.

1. Bake. Place the remaining banana slices on top and distribute any leftover nuts over them. Bake
2. without covering for 40 to 45 minutes, until the surface has turned golden and a knife inserted into the
3. centre comes out mostly clean. If the top browns too quickly, then cover it loosely with foil.

Step 6.

1. Make the sauce. Put the butter into a small saucepan and melt it over medium heat. Then add the
2. brown sugar and the salt and cook for 2 minutes while stirring. Gradually pour in the cream, whisking
3. as you do so, and simmer for 3 to 4 minutes until it has thickened a little. Take the saucepan off the
4. heat and add the vanilla.

Step 7.

1. Serve. Allow the pudding to cool for 10 minutes until it has set, and then use a spoon to fill the bowls
2. with it, pouring the warm sauce over each serving.

Tips for the Best Results

1. Go for bananas that have a spotted skin; the darker the peel, the sweeter and more fragrant the fruit
2. will be.
3. Toast the cubes; this takes 10 minutes and makes a real difference to the texture.
4. Don’t hurry with the soak since it takes twenty minutes for the custard to get to the centre of the
5. bread.
6. Leave some space in the dish since the pudding expands — stop filling about half an inch below the
7. rim.
8. Keep an eye on the centre; a bit of wobbling is acceptable since the pudding becomes firmer as it
9. cools. Baking it for too long results in a dense custard.
10. Easy Variations
11. Chocolate banana: add a cup of semi-sweet chocolate chips.
12. Pecan maple: use toasted pecans and replace the caramel with warm maple syrup.
13. Boozy: mix two tablespoons of rum or bourbon into the custard.
14. Different bread: if you don’t have banana bread, use brioche or challah and mash an extra banana
15. into the custard.
16. Lighter: if you want a less rich result, use whole milk instead of the cream.

Storage and Reheating

1. Keep the leftover food covered and store it in the refrigerator for a maximum of four days. For reheating
2. individual portions, heat them in the microwave for 30 to 45 seconds, or warm the entire dish at 325°F
3. (165°C) for 15 minutes by covering it with foil. The sauce should be kept in a different container and
4. warmed up before it is served. To freeze it, allow the baked pudding to cool completely, wrap it well and
5. then freeze it for up to two months. Thaw it in the refrigerator overnight before reheating.

What to Serve with It

1. A scoop of vanilla ice cream, together with a spoonful of whipped cream or a small amount of flaky sea
2. salt on the sauce, is effective. It pairs well with coffee or spiced tea when having brunc

Notes

This banana bread pudding is creamy, soothing and easy to prepare; it turns leftover bread and ripe
bananas into a dessert that is worth serving to guests, and the caramel sauce gives it a special touch.
Once you’ve made it, it might well become your go-to recipe for stale banana bread.