banana bread pudding recipe
The Best banana bread pudding recipe
What I really appreciate about this banana bread pudding is how it’s packed with real food benefits. The ripe bananas add natural sweetness and fiber, keeping things satisfying without the need for extra sugar. The eggs and milk give it a rich, creamy texture that’s perfect for soaking up, and the cinnamon and vanilla add warmth that’s both flavorful and gentle on the taste buds. It’s not just a dessert—it’s a balanced treat that feels nourishing. Plus, it’s great for meal prep because it keeps well in the fridge for a few days, making it a no-stress option for busy mornings or late-night cravings. My husband always says it’s the kind of dessert that makes him feel like he’s eating something special, even if it’s just a simple bowl. And honestly? It’s the kind of recipe that makes you feel like you’re doing something good for your family without any extra work.
Banana Bread Pudding
A creamy, comforting dessert that combines the sweetness of ripe bananas with a rich, custard-like sauce, baked to perfection. Perfect for breakfast or a cozy afternoon treat.
🥘Ingredients
- 4 ripe bananas, mashed
- 1 cup milk (or almond milk)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1 cup heavy cream
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. -
2
In a large bowl, mix mashed bananas, milk, sugar, melted butter, egg, and vanilla extract until smooth. -
3
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to banana mixture, stirring until just combined. Fold in walnuts, if using. -
4
Pour batter into the prepared baking dish and spread evenly. -
5
In a small saucepan, heat heavy cream, evaporated milk, brown sugar, vanilla, cinnamon, nutmeg, and salt over medium heat until warm (do not boil). Remove from heat and let cool slightly. -
6
Pour the warm sauce evenly over the banana bread mixture. -
7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
🔧Equipment
- Mixing bowls (2)
- Whisk
- Baking dish (9×13 inches)
- Oven
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- Ensure bananas are very ripe for the best flavor.
- For a lighter version, reduce sugar slightly and use Greek yogurt instead of heavy cream.
- Let the pudding cool slightly before serving to prevent a runny texture.
Watch Video Of How Banana Bread Pudding Works
❓ Frequently Asked Questions About Banana Bread Pudding
What is the best way to prepare banana bread pudding for serving?
To serve banana bread pudding beautifully, start by allowing it to cool completely to room temperature. Once it’s set, you can slice it into individual portions or leave it whole for a larger serving. For a classic presentation, drizzle a bit of caramel sauce, melted chocolate, or a dusting of cinnamon over the top. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch. If you prefer a warm version, you can reheat it gently in the oven or microwave before serving.
Can I substitute any of the ingredients in the banana bread pudding recipe?
Yes, you can make some substitutions to adjust the recipe to your preferences or dietary needs. For example:
– Bananas: Use overripe bananas (they’re sweeter and easier to mash) or mix in a little extra sugar if you prefer a less sweet pudding.
– Milk: You can use almond milk, coconut milk, or any other milk alternative for a dairy-free option.
– Eggs: If you’re avoiding eggs, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or omit them entirely and add an extra ¼ cup of milk to compensate.
– Vanilla extract: Replace with almond extract or a pinch of cinnamon for a different flavor twist.
– Sugar: Reduce or omit sugar if you prefer less sweetness, but ensure the bananas are ripe enough to provide natural sweetness.
How long should I bake the banana bread pudding, and what temperature should I be careful with?
The ideal baking time for banana bread pudding is usually 35–40 minutes at 350°F (175°C). However, baking times can vary slightly depending on your oven’s performance and the size of your baking dish. To check if it’s done, insert a toothpick into the center—it should come out clean. If it’s slightly underdone, let it rest for a few minutes before slicing to avoid a messy texture. Overbaking can make it dry, so keep an eye on it toward the end.
Why does my banana bread pudding turn out gummy or too dense?
A few common reasons for a gummy or dense texture include:
– Overmixing: Stirring too vigorously after adding the eggs or baking powder can develop too much gluten, leading to a tough texture. Mix just until combined.
– Underbaking: If the pudding isn’t baked long enough, it may stay gummy. Check for doneness with a toothpick and bake until it’s set.
– Too much liquid: If you add extra milk or liquid, the pudding may become watery. Stick to the recipe measurements unless adjusting for ripeness.
– Old baking powder: If the baking powder is expired, it won’t rise properly, resulting in a dense texture. Use fresh baking powder.
– Overheating: Baking at too high a temperature (above 375°F/190°C) can cook the pudding too quickly on the outside while leaving it underdone inside. Stick to 350°F (175°C).
How can I store banana bread pudding, and how long will it last?
Banana bread pudding is best enjoyed fresh but can be stored for a few days if prepared properly:
– Room temperature: Store in an airtight container for 2–3 days. It may soften slightly but can be reheated if needed.
– Fridge: Keep it refrigerated for up to 4 days. Slice it before storing to prevent sogginess.
– Freezer: For longer storage, freeze in an airtight container or wrap tightly in plastic wrap. It can last up to 3 months. Thaw overnight in the fridge before serving.
– Reheating: To warm up, microwave in 20-second intervals until heated through or bake at 350°F (175°C) for 10–15 minutes until warm.
– Avoid soggy layers: If adding toppings like caramel or nuts, do so right before serving to prevent them from melting or sticking.
