This banana bread pudding is rich, cozy, and easy to make—perfect for breakfast, brunch, or dessert. Cubes of hearty bread soak in a sweet vanilla custard made with milk and eggs while fresh bananas melt into every bite for extra creaminess. The result is warm, gooey, and indulgent, a true comfort-food favorite. Finish with a simple vanilla glaze for an irresistible touch.
Top Reader Reviews
Instead of the glaze I made a vanilla rum sauce—out of sight. I made one with raisins too. Yum.
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Amazing!!!
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Bread Pudding with Bananas
If you love banana pudding and bread pudding, this recipe is the best of both worlds. Sliced bananas add natural sweetness and creaminess to a classic custard, while cinnamon and vanilla round out the flavor. I use whole milk for richness and a sturdy, hearty bread that soaks up custard without collapsing. This recipe is a great way to use up stale bread or overripe bananas, and it tastes lovely warm or chilled the next day.
Use Day-Old Bread for the Best Texture
The secret to ideal bread pudding texture is using day-old or slightly stale bread. Fresh bread can become overly mushy when soaked, while drier bread absorbs the custard more evenly and yields a tender, pudding-like consistency without becoming soggy. If your bread is fresh, cube it and toast the pieces in a 300°F oven for about 10 minutes to dry them slightly—this step makes a noticeable difference.
Banana Bread Pudding Recipe
Equipment
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Kitchen scale (optional)
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8×8-inch baking pan
Ingredients
- 4 cups cubed hearty bread (from 1 loaf)*
- 2 ripe bananas, sliced
- 3 large eggs, room temperature
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
- Preheat: Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking pan.
- Layer the bread and bananas: Place the 4 cups of cubed hearty bread and the sliced bananas into the prepared pan, layering bananas throughout for even flavor.
- Make the custard: In a medium bowl, lightly beat the eggs. Add the milk, sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread and bananas, stirring gently to coat all pieces.
- Bake: Bake uncovered for about 40 minutes, until the center is set but still slightly wobbly. The top should be golden and the edges slightly puffed.
- Make the glaze and finish: Whisk together the powdered sugar, vanilla, and water until smooth. Drizzle the glaze over the warm pudding. Let rest 10–15 minutes to set, then slice into eight pieces and serve warm.
Notes
*You can also use leftover banana bread. Toast cubed banana bread in a single layer at 350°F until dry.
**Any kind of milk will work, but whole milk gives the richest flavor. For an even richer custard use half-and-half or a bit of cream.
Tips:
- Use slightly stale or day-old bread for best texture; it soaks evenly and avoids mushiness.
- To dry fresh bread quickly, spread cubes on a baking sheet and toast at 300°F for ~10 minutes.
- Overripe bananas with brown spots taste sweeter and melt into the custard more easily.
- Layer banana slices through the bread rather than placing them all on top for consistent flavor.
- Add mix-ins like raisins or chopped walnuts if you like extra texture.
- The pudding is done when the center is set but slightly jiggly; it will continue to firm as it rests.
- Let the pudding rest 10–15 minutes before slicing to make serving easier.
- Serve with caramel sauce, maple syrup, or a scoop of vanilla ice cream for a classic finish.
- Reheat individual portions in the microwave for 30 seconds or in a 325°F oven for 10–15 minutes.
Make-Ahead: Assemble the pudding the night before, cover and refrigerate. Bake from chilled—add 5–10 minutes to the bake time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Bread Pudding Made with Banana Bread
If you prefer an extra-sweet base, use leftover banana bread. Cube it and toast in a 350°F oven for 10–15 minutes until slightly crisp. Once dried, it soaks up custard beautifully and adds an extra layer of banana flavor.
How to Make Banana Bread Pudding Step-by-Step
Prep: Gather your ingredients and preheat the oven to 375°F. Grease an 8×8-inch pan. Cube the bread, slice the bananas, and melt the butter. To dry fresh bread quickly, spread cubes on a baking sheet and toast at 300°F for about 10 minutes.
Layer the Bread and Bananas: Place 4 cups of cubed bread and 2 sliced bananas in the pan, layering for even distribution. I prefer layering the bananas throughout rather than only on top.
Bake the Pudding: Lightly beat 3 large eggs and whisk in 2 cups whole milk, ½ cup granulated sugar, ¼ cup melted unsalted butter, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ½ teaspoon kosher salt. Pour the custard over the bread and bananas and stir gently to combine. Bake uncovered for about 40 minutes, until the center is set but still slightly wobbly.
Glaze the Pudding: Whisk 1 cup powdered sugar with 1 teaspoon vanilla and 1 tablespoon water until smooth. Drizzle over the warm pudding. Let rest 10–15 minutes so it sets, then slice into eight pieces and serve. This pudding is excellent topped with ice cream, caramel, or a spoonful of whipped cream.
How to Store, Freeze, and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions for up to 3 months. Thaw frozen portions overnight in the refrigerator. Reheat a single serving in the microwave for about 30 seconds or warm in a 325°F oven for 10–15 minutes until heated through.
More Banana Dessert Recipes to Try!
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Banana Cake with Cake Mix
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Blueberry Banana Bread
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Banana Pudding Poke Cake
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Banana Pudding Pie
