Banana bread pudding is a delightful dessert that combines the rich flavors of ripe bananas with soft, buttery bread. This easy-to-make recipe transforms simple ingredients into a comforting and indulgent treat. Whether you’re enjoying it warm with whipped cream or at room temperature with a scoop of ice cream, banana bread pudding brings warmth and sweetness to any table.
Why Make This Recipe
Making banana bread pudding is a wonderful way to use up day-old bread and ripe bananas. This dish is not only delicious but also budget-friendly and quick to prepare. Plus, the combination of creamy custard and crunchy nuts creates a unique texture that everyone loves. Sharing this dessert is perfect for family gatherings or casual get-togethers with friends.
How to Make Banana Bread Pudding
Follow these simple steps to create your own banana bread pudding that will wow your family and friends!
Ingredients
- 16 oz. (454 g) day old, stale buttery bread
- 4 ripe, mashed bananas
- 4 large eggs, room temperature
- 1 cup (200 g) light brown sugar
- 1½ cup (360 ml) heavy cream
- 1½ cup (360 ml) milk
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1½ cups chopped pecans or walnuts, optional
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) heavy cream
- 4 tablespoons (57 g) unsalted butter
- ¼ teaspoon salt
- 1 – 2 firm bananas, sliced for topping (optional)
Directions
- Preheat your oven to 350°F (177°C). Pour a tablespoon of melted butter into the bottom of a 9×13 oven-safe casserole dish.
- Slice the day-old bread into 1-inch cubes. If the bread isn’t stale enough, you can toast it in the toaster oven or bake it in the preheated oven for about 10-15 minutes until dried out.
- In a large mixing bowl, mash the bananas until smooth, keeping a few lumps. Then whisk the eggs together with the mashed bananas until well combined.
- Whisk in the light brown sugar, milk, heavy cream, vanilla extract, salt, and spices until everything is mixed well.
- Add the cubed bread and half of the chopped nuts into the bowl. Gently mix the bread into the banana custard. Allow it to rest for about 10-15 minutes to soak while the oven heats up.
- Once the oven is preheated, transfer the mixture to the prepared dish. Top with the remaining chopped nuts.
- Bake the banana custard bread pudding for 50-60 minutes. The center should be puffed up, and a toothpick inserted should come out with a few moist crumbs. Let it cool for 10-15 minutes before serving.
- While the pudding bakes, prepare the caramel sauce. In a small saucepan, combine light brown sugar, heavy cream, butter, and salt. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook and stir constantly for 2 minutes. Remove from heat and cool slightly.
- When serving, drizzle the bread pudding with warm caramel sauce and add extra toasted pecans, whipped cream, or sliced bananas if desired. This dish can be enjoyed warm, at room temperature, or chilled.
How to Serve Banana Bread Pudding
Banana bread pudding is best served warm with a delicious caramel sauce on top. You can also pair it with whipped cream or a scoop of vanilla ice cream for extra indulgence. Serve it in bowls or on a plate, and make sure to add some sliced bananas for a pretty and flavorful touch.
How to Store Banana Bread Pudding
To store banana bread pudding, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it for a longer time, consider freezing it in an airtight container, where it can last for up to two months. When ready to serve, thaw it in the refrigerator overnight and reheat in the oven or microwave.
Tips to Make Banana Bread Pudding
- Use stale or day-old bread for the best texture. Fresh bread may become mushy.
- For extra flavor, consider adding chocolate chips or raisins to the mixture.
- You can substitute almond milk or coconut milk for a dairy-free version.
- Experiment with spices by adding a pinch of cardamom or ginger for a different taste.
Variation
You can easily adapt this recipe by adding different nuts like almonds or hazelnuts. For a more tropical twist, try adding shredded coconut or swapping some bananas for diced pineapple. Additionally, drizzling with a fruit sauce instead of caramel can provide a refreshing change.
FAQs
1. Can I use fresh bread instead of stale bread?
While stale bread works best, you can use fresh bread. Just be sure to toast it slightly as directed to avoid mushiness.
2. Can I make this recipe ahead of time?
Yes! You can prepare the mixture a day in advance, cover it in the refrigerator, and bake it when you’re ready.
3. Is it necessary to add nuts?
No, adding nuts is optional. If you prefer a nut-free dessert, simply leave them out or choose a different topping.
Banana Bread Pudding
Ingredients
Main Ingredients
- 16 oz. day old, stale buttery bread Cut into 1-inch cubes
- 4 large ripe, mashed bananas Keep a few lumps
- 4 large eggs, room temperature
- 1 cup light brown sugar For the custard
- 1.5 cups heavy cream For the custard
- 1.5 cups milk For the custard
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
Optional Toppings and Ingredients
- 1.5 cups chopped pecans or walnuts Optional, for topping
- 0.5 cup light brown sugar For the caramel sauce
- 0.5 cup heavy cream For the caramel sauce
- 4 tablespoons unsalted butter For the caramel sauce
- 0.25 teaspoon salt For the caramel sauce
- 1-2 firm bananas, sliced for topping Optional
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Pour a tablespoon of melted butter into the bottom of a 9×13 oven-safe casserole dish.
- Slice the day-old bread into 1-inch cubes. If the bread isn’t stale enough, toast it in the toaster oven or bake it for about 10-15 minutes until dried out.
- In a large mixing bowl, mash the bananas until smooth, keeping a few lumps. Whisk the eggs together with the mashed bananas until combined.
- Whisk in the light brown sugar, milk, heavy cream, vanilla extract, salt, and spices until mixed well.
- Add the cubed bread and half of the chopped nuts into the bowl. Gently mix in the bread. Allow it to rest for about 10-15 minutes.
Baking
- Transfer the mixture to the prepared dish. Top with remaining chopped nuts.
- Bake for 50-60 minutes until the center is puffed up and a toothpick comes out with a few moist crumbs. Let cool for 10-15 minutes before serving.
Making Caramel Sauce
- In a small saucepan, combine light brown sugar, heavy cream, butter, and salt. Bring to a boil over medium-high heat, stirring frequently.
- Once boiling, cook and stir for 2 minutes. Remove from heat and cool slightly.
Serving
- Drizzle the bread pudding with warm caramel sauce and add extra toasted pecans, whipped cream, or sliced bananas if desired. Enjoy warm, at room temperature, or chilled.
