Fine Desserts

Banana Bread Pudding

4.57 from 23 votes
Indulge in my easy, irresistible banana bread pudding—elevate leftover or store-bought banana bread into a comforting breakfast or dessert you’ll love!
Banana Bread Pudding in a serving dish with two bowls.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Banana Bread Pudding is the perfect way to turn leftover or store-bought banana bread into an indulgent treat. Whether you’re looking for a cozy breakfast or a delicious dessert, this recipe delivers both in one dish.

  • Easy to Make: Simple ingredients and minimal prep time.
  • Comforting: A warm, custardy treat that’s perfect for any occasion.
  • Versatile: Works with both homemade and store-bought banana bread.
  • Irresistible: Sweet, creamy, and full of banana flavor.

With the passing of time, I simply forgot how wonderful this dessert is. I’m team bread pudding all day long, but this is no ordinary pudding. Using banana bread takes it to the next level, completely changing the bread pudding game.

Here are a few tips I’ve learned:

  • Let the Banana Bread Age: If possible, use banana bread that’s at least a day old—the flavor deepens, and stale bread absorbs the custard better.
  • Perfect Bake: Don’t overbake! You want a slight jiggle in the middle, just like with any custard-based dessert. The eggs will continue to cook as the dessert cools, so bake it until it’s just a little saucy in the center.

Bold Bakers Loved This!

“This banana bread pudding is everything! I never thought about using banana bread before, but it makes such a difference. So rich and comforting!” — Maggie R.

“I’ve made bread pudding before, but this is on another level. The banana bread adds such a unique flavor. Definitely making this again for brunch!” — Jared P.

“I was skeptical at first, but wow! The warm, custardy middle and the banana bread? Perfection. It’s now a regular in our dessert rotation!” — Ella T.

IMPORTANT NOTE: This recipe was improved and updated on 4/1/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, how to make the pudding without eggs, what to serve with banana bread pudding, FAQs, and Pro Chef Tips. 

Table of Contents

What is Banana Bread Pudding?

Banana bread pudding is a delicious twist on the classic bread pudding, where banana bread takes center stage instead of regular white bread. It’s a rich, comforting dessert that combines the sweetness of banana bread with a creamy, custardy texture.

  • Classic with a Twist: Traditional bread pudding, but made with banana bread.
  • Creamy & Custardy: A perfect blend of soft, soaked bread and a velvety custard.
  • Flavored with Banana: The banana bread adds a natural sweetness, enhanced by the custard.
  • Versatile: Great for using up leftover banana bread, whether homemade or store-bought.

Tools You Need

Ingredients and Substitutes

Banana Bread

Eggs

  • The eggs bind the ingredients together and create the custard, providing richness and structure.
  • Substitute: For a dairy-free version, use flax eggs or a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg.

Brown Sugar

  • Adds sweetness and depth of flavor with its rich, molasses-like notes, enhancing the banana bread.
  • Substitute: You can use white sugar or maple syrup, though the flavor profile may change slightly.

Whole Milk

Heavy Cream

  • Gives the custard its rich and creamy texture, making the pudding feel indulgent.
  • Substitute: You can replace heavy cream with coconut cream for a dairy-free version or use half-and-half if you prefer a lighter option.

Vanilla Extract

  • Adds warmth and depth to the flavor, enhancing the overall sweetness and comforting taste.
  • Substitute: You can use almond extract for a slightly different, nutty flavor or a splash of vanilla bean paste.

Salt

  • Balances out the sweetness and enhances all the other flavors in the pudding.

Butter (for greasing the dish)

  • Prevents the pudding from sticking to the baking dish and adds a slight richness to the final product.
  • Substitute: You can use avocado oil, coconut oil, or even a non-dairy butter for a dairy-free version. I do not recommend using cooking spray.

How to Make a Banana Bread Pudding


  1. Prep: Preheat the oven to 350°F (180°C) and butter an 8×8-inch baking dish.


  2. Slice bananas: Slice and cut the banana bread into small cubes. Place into the prepared baking dish (best in a single layer).


  3. Mash bananas: In a medium bowl, mash banana with a potato masher or fork until fine.


  4. Add wet ingredients: Add in the eggs, sugar, milk, cream, vanilla extract, and salt and whisk until smooth.


  5. Soak bread: Pour over the banana bread. Let soak for a minimum of 30 minutes but up to 4 hours. Push the bread down into the custard to ensure it all gets well soaked.

Step-by-step instructions on how to make Banana Bread pudding: Mash bananas.  Add in the eggs, sugar, milk, cream, vanilla extract, and salt and whisk until smooth. Soak bread: Pour over the banana bread. Let soak for a minimum of 30 minutes but up to 4 hours.


  1. Bake: Bake for about 50-60 minutes or until golden brown and a jiggle in the middle.


  2. Serve warm with vanilla ice cream on top. Store leftovers covered in the fridge for up to 3 days.

Bake Bananan Bread Pudding until until golden brown and a jiggle in the middle.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

  • I used my Best-Ever Banana Bread recipe, but feel free to use any of my banana bread recipes for this.
  • The custard absorbs best if your banana bread is a few days old, making it a great recipe for leftover banana bread. But, if your bread is very fresh and moist, you can toast the cubes on a baking sheet in a 350°F (180°C) oven for 15 minutes to dry the bread out a bit.
  • Make this recipe even more indulgent with a drizzle of salted caramel sauce!
  • You can replace the sliced bananas with 1 ½ cups of fresh berries of your choice (sliced if large.)
  • Chopped toasted nuts such as walnuts or pecans would be delicious in this recipe!
  • If you like your desserts boozy, you can stir in 1/4 cup dark rum into the custard before you pour it over the banana bread cubes.

Make-Ahead and Storage Instructions

Make Ahead:

  • Assemble the banana bread pudding, cover, and refrigerate for up to 4 hours to allow the custard to soak into the bread.
  • Bake as directed when ready to serve. The bread absorbs the custard even better with extra time!

Storage:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven or microwave for the best texture.
  • For freezing, wrap individual portions tightly with plastic wrap or foil and store for up to 2 months. Thaw and reheat thoroughly before serving.

Can I make banana bread pudding without eggs?

Yes, you can use egg substitutes such as flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or a store-bought egg replacer to make it egg-free.

What to Serve With Banana Bread Pudding

These pairings will elevate the flavors and make your banana bread pudding even more indulgent: Homemade Vanilla Ice CreamWhipped CreamSalted Caramel SauceChocolate Sauce, and maple syrup.

FAQs

Can I add other fruits to this recipe?

Absolutely! You can add fresh berries or even dried fruits like raisins or cranberries to enhance the flavor.

What to do if I only have fresh banana bread?

Fresh banana bread works, but slightly older bread absorbs the custard better. If using fresh banana bread, toast the cubes in the oven at 350°F (180°C) for 15 minutes to dry them out before adding the custard.

How do I prevent banana bread pudding from being too soggy?

Make sure the bread is properly soaked in the custard mixture but not overly drenched. Let it sit for at least 30 minutes to absorb, but don’t let it soak for too long. Baking until there’s a slight jiggle in the center will also help.

Can I add chocolate to banana bread pudding?

Yes! Chocolate chips or chopped chocolate can be added to the custard or sprinkled on top before baking for a rich, chocolatey twist.

Can I use other types of bread for this recipe?

While banana bread is ideal, you can experiment with other types of day-old bread like briochechallahFrench bread, or cinnamon raisin bread for different flavor profiles.

What spices can I add to banana bread pudding?

A pinch (1/8 – 1/4 teaspoon) of cinnamon, nutmeg, or even a little Homemade PumpkinPie Spice or Make The Perfect Homemade Mixed Spic can elevate the flavor and add warmth to the dish. Add them to the custard mixture for a spiced twist.

Can I make this banana bread pudding in individual portions?

Yes! You can divide the mixture into smaller ramekins for single servings. Just adjust the baking time, checking after about 35-40 minutes.


A close-up shot at banana bread pudding served with ice cream .

More Bread Pudding Recipes

IMPORTANT NOTE: This recipe was improved and updated on 4/1/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, how to make the pudding without eggs, what to serve with banana bread pudding, FAQs, and Pro Chef Tips. 

Banana Bread Pudding

4.57 from 23 votes
Banana Bread Pudding in a serving dish with two bowls.
My banana bread pudding is easy and irresistible-transform leftover homemade or store-bought banana bread into a warm breakfast or dessert. 
Author: Gemma Stafford
Servings: 8 people
Prep Time 20 minutes
Cook Time 1 hour
Soak for 30 minutes
Total Time 1 hour 50 minutes
Banana Bread Pudding in a serving dish with two bowls.
My banana bread pudding is easy and irresistible-transform leftover homemade or store-bought banana bread into a warm breakfast or dessert. 
Author: Gemma Stafford
Servings: 8 people

Ingredients

  • 6 slices (1 lb 2 oz/515 g) day old banana bread
  • 2 medium bananas
  • 4 large eggs, at room temperature
  • cup (2 oz/57 g) dark brown sugar
  • 1 ½ cups (12 fl oz/355 ml) whole milk
  • 1 ½ cups (12 fl oz/355 ml) heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • butter for the dish

Instructions

  • Preheat the oven to 350°F (180°C) and butter an 8×8-inch baking dish.
  • Slice and cut the banana bread into small cubes. Place into the buttered dish.
  • In a medium bowl, mash banana with a potato masher or fork until fine.
  • Add in the eggs, sugar, milk, cream, vanilla extract, and salt and whisk until smooth.
  • Pour over the banana bread. Let soak for a minimum of atleast 30 minutes but up to 4 hours. Push the bread down into the custard to ensure it all gets well soaked.
  • Bake for about 50-60 minutes, or until golden brown and a jiggle in the middle.
  • Serve warm with vanilla ice cream on top. Store leftovers cover in the fridge for up to 3 days.

Recipe Notes

  • I used my Best-Ever Banana Bread recipe, but feel free to use any of my banana bread recipes for this.
  • The custard absorbs best if your banana bread is a few days old, making it a great recipe for leftover banana bread. But, if your bread is very fresh and moist, you can toast the cubes on a baking sheet in a 350°F (180°C) oven for 15 minutes to dry the bread out a bit.
  • Make this recipe even more indulgent with a drizzle of salted caramel sauce!
  • You can replace the sliced bananas with 1 ½ cups of fresh berries of your choice (sliced if large.)
  • Chopped toasted nuts such as walnuts or pecans would be delicious in this recipe!
  • If you like your desserts boozy, you can stir in 1/4 cup dark rum into the custard before you pour it over the banana bread cubes.
4.57 from 23 votes (20 ratings without comment)
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A cook
A cook
1 year ago

This was delicious. If you don’t have enough milk, use more cream!

The next time we make it, we’ll probably put some rum in as well.

Susanne Piche
Susanne Piche
2 months ago

Extra butter for the dish? There’s no butter in the recipe.

Marianne Jackson
Marianne Jackson
8 months ago

This worked exactly as written, thanks!

Aileen Lazarra
Aileen Lazarra
3 years ago

Hi gemma! Can I use all purpose cream instead I would love trying your banana bread pudding. Thanks.

Purple Critic
3 years ago

Hi Gemma!
Can you also freeze this Banana Bread Pudding? If yes, then for how long?

Thank You!

Patrick48
Patrick48
3 years ago

Hi Gemma, could you please do a empanada (sweet bread) recipe? It’s very popular in the Philippines. Thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.

 

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