Banana Bread and Butter Pudding
Transform your overripe bananas and slightly stale banana bread into a luscious dessert with this Banana Bread and Butter Pudding recipe. This indulgent twist on a classic bread pudding layers slices of buttery banana bread with ripe banana rounds, and optionally sweet raisins or sultanas, all soaked in a creamy, cinnamon-spiced custard. Gently baked to golden perfection, the pudding achieves a delightful balance of crispy edges and a soft, custardy center. Quick to prepare and irresistibly comforting, this dessert is perfect for cozy family dinners or impressing guests with minimal effort. Serve it warm, dusted with powdered sugar, and pair it with custard, whipped cream, or vanilla ice cream for an unforgettable treat.
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Recipe Information
Ingredients
- 250 grams Banana bread (preferably slightly stale)
- 50 grams Unsalted butter (softened)
- 2 pieces Banana (ripe)
- 300 milliliters Whole milk
- 200 milliliters Heavy cream
- 3 pieces Eggs (large)
- 80 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 50 grams Raisins or sultanas (optional)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish with butter.
Slice the banana bread into approximately 1.5 cm thick slices. Butter one side of each slice generously with the softened butter.
Peel and slice the ripe bananas into thin rounds.
Arrange a layer of buttered banana bread slices (buttered side up) in the greased baking dish, followed by a layer of banana slices. If using raisins or sultanas, sprinkle some over the layer. Repeat the layers until all ingredients are used, finishing with a top layer of bread.
In a medium-sized mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
In a saucepan over medium heat, warm the milk, heavy cream, and ground cinnamon until just below boiling point (do not let it boil). Remove from heat.
Gradually pour the warm milk mixture into the egg mixture, whisking constantly to create a smooth custard base.
Slowly pour the custard over the layered banana bread and banana slices, ensuring all the bread is soaked. Press down gently on the top layer with the back of a spoon to help the bread absorb the custard.
Let the pudding rest for 10 minutes to fully soak up the custard.
Place the baking dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the custard is set but still slightly wobbly in the center.
Remove from the oven and allow to cool for 5 minutes before dusting with powdered sugar.
Serve warm with cream, custard, or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 212.8 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 567 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2293 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
