Banana Bread Pudding
If you have leftover banana bread sitting on your counter, this banana bread pudding is about to become your new favorite dessert! It transforms simple ingredients into a warm, soft, and rich treat with a perfectly gooey center and lightly crisp top.
Not only is this recipe incredibly easy, but it also delivers bakery-level flavor using ingredients you already have at home. Even better, the addition of chocolate chips takes it to the next level!
Why You Will Love This Banana Bread Pudding
This recipe stands out for several reasons. First, it uses banana bread instead of plain bread, which adds natural sweetness and depth. In addition, the custard mixture creates a perfectly creamy texture. Finally, it comes together quickly with minimal prep.
Ingredients
- 3 cups banana bread, see note
- 4 tbsp melted butter
- 1/3 cup coconut sugar, or light brown sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 1/2 cups whole milk
- 1/2 cup dark chocolate chips
Ingredient Substitutions Table
| Ingredient | Substitution | Result |
| Banana bread | Brioche or challah | Less banana flavor but still rich |
| Whole milk | Almond or oat milk | Slightly lighter texture |
| Coconut sugar | Brown sugar | Classic sweetness |
| Chocolate chips | Nuts or raisins | Different texture and flavor |
Step by Step Instructions
First, preheat your oven to 375 degrees Fahrenheit.
Next, cut the banana bread into 1 inch cubes and place them in a large mixing bowl.
Meanwhile, in another bowl, combine the melted butter, coconut sugar, and vanilla extract. Stir until smooth.
Then, whisk in the eggs and milk until fully combined.
After that, pour the custard mixture over the bread cubes. Gently stir until all pieces are evenly soaked.
Transfer everything into an 8 by 8 inch baking dish. Spread evenly.
Bake for 36 to 39 minutes, or until the top is lightly golden and the center is mostly set but still soft.
Finally, remove from the oven and allow it to cool slightly before serving.
How to Tell When It Is Done
Knowing when your banana bread pudding is perfectly baked makes all the difference.
The top should be lightly golden
The center should jiggle slightly but not be liquid
A knife inserted should come out mostly clean
Pro Tips for the Best Texture
For the best results, use slightly stale banana bread. This helps absorb the custard without becoming mushy.
Additionally, avoid overmixing after adding the liquid. Gentle stirring keeps the texture intact.
Finally, do not overbake. A slightly gooey center creates the perfect contrast with the crisp top.
Flavor Variations
- You can easily customize this recipe depending on your preference.
- Add chopped walnuts for crunch
- Drizzle caramel sauce before serving
- Sprinkle cinnamon or nutmeg for warmth
- Use white chocolate instead of dark
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 3 days.
To reheat, warm in the oven at 300 degrees or microwave in short intervals until heated through.
Frequently Asked Questions
Yes, but slightly stale banana bread works better because it absorbs the custard more effectively.
This usually happens when there is too much liquid or it has not baked long enough.
Yes, freeze it in an airtight container for up to 2 months. Thaw overnight before reheating.
Banana bread adds flavor, but brioche or challah also work well for a rich texture.
You May Also Like
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- Brownie Pudding (Ina Garten Viral Recipe)
- Avocado Chocolate Pudding
- Best Whole30 Chia Pudding
- Vegan Banana Pudding From Scratch (Gluten Free)
If you make this Banana Bread Pudding recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Banana Bread Pudding
Ingredients
- 3 cups banana bread, see note
- 4 tbsp melted butter
- ⅓ cup coconut sugar, or light brown sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 ½ cups whole milk
- ½ cup dark chocolate chips
Instructions
- First, preheat your oven to 375 degrees Fahrenheit.
- Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.
- In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.
- Then, whisk in the eggs and the milk.
- Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.
- Transfer this mixture to an 8 inch by 8 inch baking pan.
- Bake for 36 to 39 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.
- Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.
Notes
- Feel free to use any recipe for your banana bread!
- You can easily double this recipe if needed. Bake it in a 9×13 pan.
- The bread should be slightly toasted on top, while the filling should be mostly set but still gooey.
- Store at room temperature for up to 3 days.