This easy banana bread pudding recipe is so amazing!! Like a dessert or brunch casserole made with overripe bananas and caramel bits if you want it to be really out of this world. You have to try this recipe for your family or to bring to a potluck, I assure you there won’t be any left to take home!
I recently decided to figure out a really easy bread pudding recipe because I had it at a restaurant and forgot just how much I loved it! I started with a caramel apple bread pudding, and now here to show you how to make an easy banana bread pudding that may have surpassed the yumminess of the caramel apple….but barely. 😉 Here’s the recipe! (originally published 11/15, affiliate links present)
We buy bananas like they’re going out of style! I can’t bear to throw any out if they aren’t eaten so I’ve created this and other overripe banana recipes to share.
Banana bread pudding
Of course occasionally they become overripe and as to not let them go to waste I often make coconut banana bread out of them.
When we have yellow ripe bananas, this banana bread pudding recipe is a great way to use them in this incredible dessert.
First you are going to use a loaf of french bread or I have even used a loaf of bread. For both I typically wait a few days after buying it to use because you don’t want the bread to be really soft.
Time needed: 1 hour.
Banana Bread Pudding Recipe
- Prepare ingredients
Slice bread into cubes about 1.5″ squares as you see above. Whisk other ingredients in a bowl.
- Soak bread
Put cubed bread in a bowl with milk so they can soak it up.
- Fold ingredients
Gently fold together your egg and sugar mix into your bread bowl. Then slice bananas and gently fold those in too so they don’t break apart.
Pour banana bread pudding mix into greased 9×13″ pan, spread out evenly across pan. Put into preheated oven at 350 degrees F for 30 minutes or until egg has solidified.
Take pan out and put on a cooling rack for 15 minutes or more before slicing so it can solidify.
This is what it should look like after it has cooled a bit. It will continue to cook a bit when you take it out in the pan. You want this so it stays really moist but the egg is cooked and safe to eat.
Pour the melted butter into your bundt pan and then use another banana and cut slices into your bundt pan holes so they come out on the top of your bread pudding (makes it pretty). You can use another pan or dish instead and the banana bread pudding recipe is the same, just may take a bit longer to bake but no biggie.
If you want to take this banana bread pudding recipe over the top add 1/2 cup of caramel bits or even chocolate chips.
- OH MY goodness is this a good addition.
- Now add your sugar/egg mixture into your bread/milk mixture and gently fold together.
- Fill your baking dish and bake at 350 degrees for about 30 minutes or until the sides begin to shrink in and egg is no longer runny.
- Spray with non stick spray first.
- Take out when knife inserted into the center comes out clean. It will be very moist but shouldn’t come out with raw ingredients on it.
- I would allow it to sit on a cooling rack, but in the pan for 15 to 20 minutes in order to solidify more before slicing and serving.
What you need to make this Easy banana bread pudding
- Bread – can use french bread or a loaf of bread with thick slices (like the brand you see shown above)
- Overripe bananas – not too brown
- Caramel bits – optional but really good
- Serve with vanilla or banana flavored ice cream is amazing too
No, you can just use a fresh loaf as you see here (as long as they’re thick slices). Or leave the loaf out on the counter for a few hours out of the package. I have used both and they’re both fine.
This leftover banana bread pudding recipe is so flavorful you won’t need any glaze or anything on top. It’s fantastic just the way it is.
Check out my caramel apple bread pudding recipe and:
Have more bananas you want to use up in something delicious? Our #1 most popular breakfast/dessert choice is this 4 ingredient banana bread. It is pretty incredible so I don’t blame people for making this over and over again.
- I also make this pumpkin banana bread during the Fall. It’s so moist, and served with a cup of coffee in the morning it just makes me all giddy inside.
- Now if you have a pressure cooker you can make our Instant Pot banana bread recipe too! Have you ever baked in that thing? It’s surprisingly good.
- AAAaaaand let’s round out our banana recipes with this moist and delectable banana pudding cake!! OH YES!
Ok I guess I am getting carried away but I have had them all and my mouth is already starting to drool y’all. 😉
Now grab everything you need for this and get going my friend. Let us know how much you like it below.
Easy Banana Bread Pudding
- Dice your day old loaf of french bread, or thick sandwich bread (do not use heels).
- Add milk to large bowl. Put diced bread into milk and soak milk up with bread. In separate bowl add eggs, sugar, vanilla, almond extract and mix well.
- Add sugar mixture to bread mixture and gently fold together. Cut banana, add to mixture and add your caramel bits to mixture.
- Spray non stick cooking spray into glass 9×12 baking dish.
- Pour mix directly into glass baking dish and put in oven at 350 degrees for approx. 30 minutes or until egg is no longer soft.
- You don't want to over cook this as bread pudding should be soft, but egg needs to be cooked vs. translucent.
- Cool in pan on cooling rack for 10-15 minutes before serving so it can solidify.