Bye Bye Bananas
Say goodbye to overripe bananas with "Bye Bye Bananas," a decadent bread pudding that transforms those forgotten fruits into a golden-baked masterpiece. This easy-to-make dessert combines chunks of slightly stale bread with a velvety banana custard infused with warm vanilla, cinnamon, and a touch of sweetness from both granulated and brown sugar. As the perfect finishing touch, chocolate chips are sprinkled on top, melting into every bite during the bake. Quick to prepare in just 15 minutes and yielding a crowd-pleasing 8 servings, this dish bakes to perfection in under an hour. Drizzle with caramel sauce for an optional indulgence that'll delight your taste buds. Ideal for brunch, dessert, or as a creative way to repurpose ingredients, this banana bread pudding is destined to become a household favorite.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 6 cups bread, preferably slightly stale
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons kosher salt
- 0.75 cup chocolate chips
- 0.25 cup caramel sauce (optional, for drizzle)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Tear the bread into bite-sized pieces and spread them evenly in the prepared baking dish.
In a large mixing bowl, peel and mash the ripe bananas until mostly smooth. Set aside.
In a medium-sized bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, and kosher salt until fully combined.
Pour the liquid mixture over the mashed bananas and whisk until fully incorporated.
Slowly pour the banana custard mixture evenly over the bread pieces in the baking dish. Use a spatula or spoon to press the bread down slightly, ensuring it absorbs the liquid.
Sprinkle the chocolate chips evenly over the top of the soaking bread-banana mixture.
Let the dish sit at room temperature for about 10 minutes to allow the bread to fully absorb the custard.
Place the baking dish on the middle rack of the oven and bake for 45-50 minutes, or until the top is golden brown and the center is just set (a toothpick inserted in the center should come out clean).
Remove the pudding from the oven and let it cool slightly, about 10 minutes, before serving.
Optional: Drizzle warm caramel sauce over the top before serving for an extra indulgent touch.
Nutrition Facts
Calories |
7395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 7807 mg | 339% | |
| Total Carbohydrate | 1191.8 g | 433% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 476.3 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1569 mg | 121% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 4398 mg | 94% | |
*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.
