Name: Banana Bread Pudding
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 4 cups cubed day-old bread, like challah or brioche; 1 & 1/2 cups mashed ripe bananas (about 3 medium bananas); 2 cups (473ml) milk; 3 large eggs; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) firmly packed light or dark brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; pinch of salt

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Transform day-old bread into tender, luscious banana bread pudding! Whether you top it with a scoop of ice cream or a dollop of whipped cream, this recipe is certain to be a hit.

Piece of banana bread pudding on plate with ice cream and caramel on top

From blueberry croissant bread pudding to chocolate bread pudding and praline bread pudding, bread pudding always ranks as one of my top desserts, and this banana bread pudding is a new favorite. Mashed banana adds sweetness and banana flavor, yes, but it also caramelizes as the bread pudding bakes, making the taste of this dessert almost reminiscent of bananas Foster. Stale bread never tasted so good!

Why You’ll Love This Banana Bread Pudding Recipe

Easy. Like most bread pudding recipes, this banana bread pudding has a short and sweet list of ingredients, and putting it all together takes a matter of minutes.
Plenty of banana flavor. Mashed ripe bananas make this bread pudding recipe extra delicious. You’ll love how the banana and the brown sugar in the custard complement each other.
Rustic elegance. Two words that don’t seem like they go together, but somehow bread pudding makes it work. It’s a rustic dessert that originated to make the most of leftover bread, yet it feels like something special.

Overhead view of ingredients for banana bread pudding

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Cubed day-old bread – You can cube fresh bread and leave it uncovered overnight to speed up the drying process.
Mashed ripe bananas – The riper the banana, the stronger the banana flavor (and sweetness!) will be.
Milk – I like to use whole milk for bread pudding because it adds richness, but any milk you have on hand will do.
Eggs
Granulated sugar
Brown sugar – You can use light or dark brown sugar in banana bread pudding. Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
Vanilla extract – Use homemade vanilla extract or a high-quality pure vanilla extract from the store.
Ground cinnamon – Here’s what every home baker should know about types of cinnamon.
Salt

What Is the Best Bread for Bread Pudding?

While you can really use any bread you like, from sourdough to sandwich bread, I think an enriched bread like challah or brioche is extra delicious. The tender crumb makes it exceptionally good at soaking up all that custard, yielding a banana bread pudding that’s wonderfully soft.

How to Make Banana Bread Pudding

Cubed bread in baking dish — Add the bread cubes to a baking dish.

Overhead view of mashed banana added to bread pudding — Add the bread cubes to a baking dish.

Prepare. Preheat your oven to 350°F and lightly grease a 9-inch baking dish with butter or cooking spray.
Add the bread. Arrange the bread cubes in an even layer in the dish, then spoon the mashed bananas over the top.
Make the custard. Whisk the milk, eggs, sugar, brown sugar, vanilla, cinnamon, and salt in a bowl. Pour this mixture over the bread and bananas. Let it sit for about 15 minutes; the bread will soak up the liquid.
Bake. Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden and the center is set. The edges will slightly pull away from the sides of the pan and a thin knife inserted into the center will come out clean when the banana bread pudding is done.

Overhead view of banana bread pudding in pan

Tips for Success

Measure the bananas. You’ll need about 3 medium bananas, but don’t just rely on the number—actually measure the mashed banana for the recipe to make sure you don’t have more or less than you need. The volume can vary a great deal.
Use stale bread. When bread is dry, it has the capacity to absorb more of the custard. If you must use fresh bread, cube it, spread it on a sheet pan, and bake it in a 325ºF oven until it’s dried out.
Beat the eggs well. You don’t want streaks of unmixed egg white in your banana bread pudding.

Variations

Add nuts. Toasted pecans or walnuts would be fantastic as a garnish or added directly to the bread pudding for texture and nutty flavor.
Make it chocolatey. Scatter chocolate chips or chopped dark chocolate around the cubes of bread to add melted chocolate in every bite.
Change up the spices. Cardamom or nutmeg would also be delicious in this banana bread pudding.
Add a boozy twist. Mix a splash of rum or bourbon into the custard for a bold flavor addition.

Piece of banana bread pudding on plate with spoon

Serving Suggestions

A scoop of vanilla no-churn ice cream—or your favorite store-bought brand, preferably one with flecks of vanilla bean—or a dollop of whipped cream are both classic toppings for bread pudding. A drizzle of caramel sauce would also be delicious!

If you want to go the extra mile, make creme anglaise for your banana bread pudding. Or, make creme anglaise the cheater’s way by melting vanilla ice cream in the microwave!

Overhead view of banana bread pudding on plate topped with vanilla ice cream

How to Store Leftovers

Wrap leftover banana bread pudding in the pan or transfer smaller portions of leftovers to an airtight container. Refrigerate for up to 4 days, then reheat in the microwave or a 350ºF oven before serving. (Cold or room temperature is also fine.)

Can I Freeze This Recipe?

Freeze this banana bread pudding for up to 3 months, either wrapped tightly in the pan, in airtight containers, or wrapped or bagged in individual portions. Thaw in the refrigerator, then reheat according to the instructions above.

Plate with serving of banana bread pudding topped with scoop of ice cream and caramel

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