This Banana Bread Pudding is pure comfort in every bite. It’s warm, gooey, perfectly sweet, and filled with that cozy banana flavor we all love. Whether you’ve got a few overripe bananas sitting on your counter or just craving a nostalgic dessert, this recipe comes together effortlessly and is ready to wow with minimal effort. It’s the kind of dessert that feels like a hug—perfect for busy weeknights, weekend treats, or anytime you want something quick and indulgent.

Why You’ll Love This Recipe

Quick and Simple: This is a one-bowl, no-fuss kind of dessert. You probably already have everything you need in your kitchen.
Great Way to Use Ripe Bananas: Stop throwing away those spotted bananas! They’re gold for this recipe.
Cozy and Comforting: It’s soft, creamy on the inside, with golden, slightly crisp edges. Every spoonful feels like home.
Versatile: Dress it up or keep it plain—this banana bread pudding is delicious either way.

Ingredients You’ll Need

Here’s what you’ll need to whip up this amazing banana bread pudding:

Day-old bread: Preferably brioche, challah, or French bread for that perfect soft yet structured texture. Stale bread absorbs more custard without falling apart.
Ripe bananas: The riper the better—this is where the deep banana flavor comes from.
Eggs: Essential for binding the custard and giving the pudding its creamy, rich structure.
Milk: Whole milk gives the best results, but you can also use half-and-half for extra creaminess.
Brown sugar: Adds a caramel-like sweetness and depth of flavor.
Vanilla extract: Brings out the warm, sweet notes in the pudding.
Cinnamon & nutmeg: For that classic banana bread warmth and spice.
Butter: Adds richness and helps get those golden edges.
Salt: Just a pinch to balance out the sweetness and make everything pop.

Variations

Make this recipe your own with a few fun twists:

Chocolate Banana Bread Pudding: Stir in some chocolate chips or chunks before baking for melty goodness in every bite.
Nutty Version: Add chopped pecans or walnuts for a little crunch.
Boozy Banana: Splash in a bit of bourbon or rum for an adult version—it pairs beautifully with banana and vanilla.
Tropical Twist: Add shredded coconut and a splash of coconut milk for an island-inspired dessert.

How to Make Banana Bread Pudding

Step 1: Prep the Bread and Bananas

Start by preheating your oven to 350°F. Lightly grease a baking dish. Cube the bread and slice or mash the bananas, depending on how much texture you want in your final pudding.

Step 2: Mix the Custard

In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Make sure it’s well combined—this is the creamy base that soaks into the bread.

Step 3: Assemble the Pudding

Gently fold the bread cubes and bananas into the custard mixture until everything is well-coated. Pour it all into your prepared baking dish. Dot with small pieces of butter across the top.

Step 4: Bake Until Golden

Bake for 40–45 minutes or until the top is golden brown and the center is set. A knife inserted should come out mostly clean, with just a bit of custardy goodness.

Step 5: Let it Rest

Let the pudding cool for 10 minutes before serving. It sets up a bit more as it rests and is easier to scoop.

Pro Tips for Making the Recipe

Use stale bread: Fresh bread will get too mushy. If your bread is fresh, toast it in the oven for 10 minutes first.
Don’t overbake: You want the center to be soft and custardy, not dry. Keep an eye on it around the 35-minute mark.
Layer the bananas: For prettier presentation and more flavor in every bite, alternate layers of banana slices and bread.
Warm it up: This dessert is at its best warm from the oven or gently reheated.

How to Serve

Banana bread pudding is rich and satisfying on its own, but here are a few ideas to take it up a notch:

###With Toppings:

A scoop of vanilla ice cream melting into the warm pudding is irresistible.
Drizzle with caramel sauce or a sprinkle of powdered sugar.
Add a dollop of whipped cream and a pinch of cinnamon for a cozy finish.

###For Brunch:

Serve with coffee or tea as a sweet brunch dish. It pairs beautifully with a savory frittata or bacon.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavor gets even better as it sits.

Freezing

Banana bread pudding freezes surprisingly well. Just wrap it tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat individual portions in the microwave for 30–60 seconds. To reheat larger portions, cover with foil and warm in a 325°F oven until heated through.

FAQs

Can I use fresh bread instead of stale?
You can, but it’s not ideal. Fresh bread tends to get too soggy. If you must use fresh bread, toast it lightly in the oven to dry it out a bit.

Can I make it dairy-free?
Yes! Use your favorite dairy-free milk (like almond or oat) and plant-based butter. The texture might be slightly different, but still delicious.

What’s the best bread to use?
Brioche and challah are my top picks because they’re soft and rich. French bread also works well. Avoid sandwich bread if possible—it’s too soft.

Can I prepare this the night before?
Absolutely. You can assemble the entire pudding, cover it, and refrigerate overnight. Bake it fresh the next day. It’s a great make-ahead dessert.

Final Thoughts

This Banana Bread Pudding is everything a great dessert should be—easy, comforting, and unbelievably tasty. Whether you’re serving it warm with ice cream or enjoying a sneaky slice straight from the fridge, it’s a recipe worth coming back to again and again. Give it a try and make your ripe bananas the star of something truly special.

Banana Bread Pudding Recipe