Banana Bread Pudding

12 Servings
Prep Time 25 minutes
1 hour
Total Time 1 hour 25 minutes

Banana Bread Pudding is a buttery, soft, tender sweet treat with banana flavor throughout. All topped off in warm pecan vanilla sauce before serving.

Banana Bread Pudding makes an excellent Dessert or Breakfast. Just like classic Bread Pudding that it’s inspired by or Bananas Foster Baked French Toast, this banana bake is a great way to feed a crowd. Just make a big baking dish of delicious pudding and let everyone serve themselves up for an easy holiday morning.

Banana Bread Pudding serving on plate with pecan vanilla sauce


This Bread Pudding recipe is perfect for any Banana Bread lovers out there! You get the same sweet banana bread flavor all baked into an easy recipe that’s great to feed a big group. Plus, unlike with banana bread, you don’t have to wait for over-ripe bananas to make this warm pudding. Banana Pudding is best made with still firm bananas, so you can run out the grocery store, buy fresh bananas, and make this delicious comfort food right away.

Banana recipes are always great for baking and breakfast because the bananas bring a natural sweetness to the dish. Other than the bananas this dish is made with cubed bread baked in warm, gooey custard. Then it’s all topped off in a delicious warm sauce that’s flavored with pecans and vanilla. It’s sure to become one of your favorite recipes, and you can serve it as is for breakfast, or as a warm dessert topped off with Vanilla Ice Cream for some extra decadence.


Whether you use French bread, brioche bread, or sandwich bread, pudding recipes like this one work best with stale bread. The older bread will do a better job soaking up the custard. However, if you have fresh bread you can still make the recipe work.

One option is just leaving the fresh loaf out overnight. This will help dry the bread out before you break it into inch cubes.

You could also toast the fresh bread before making the dish. Put the bread cubes on a baking sheet and cook for 10-15 minutes at 350 degrees. This will crisp the small cubes up nicely.

Banana Bread Pudding in baking dish before baking


There are plenty of sweet toppings you can add to Banana Bread Pudding other than the pecan sauce.

  • Whipped Cream: You can make easy Whipped Cream with some heavy cream, powdered sugar, and vanilla.
  • Caramel Sauce: You can make an easy homemade Salted Caramel Sauce for a sweet and salty blend.
  • Fudge Sauce: The banana flavor could also taste amazing with a rich chocolatey topping like Fudge Sauce.



  • Prep: Be sure to start by adding some cooking spray or grease to the baking dish you’re going to use. Then preheat your oven.
  • Layer: Slice firm bananas into 1/4″ thick slices and break the bread apart into small. Put a layer of bread cubes, followed by a layer of banana, then bread, then banana, in your casserole dish.
  • Custard: In a large mixing bowl whisk together the ¼ cup melted butter, 8 eggs, 4 cups milk, ¾ cup sugar, and 1 teaspoon vanilla. Pour the milk mixture from the mixing bowl over the banana mixture. Be sure to pour it evenly so it coats the dish. Let it sit for 15 minutes until you have soaked bread.
  • Bake: Pop the Banana Bread Custard in the oven and bake for an hour to 1 hour and 10 minutes. You’ll know it’s done when the top is golden brown.
  • Sauce: About 10 minutes before the Bread Pudding is done start the Vanilla pecan sauce. Whisk together the brown sugar, flour, ground cinnamon, egg, butter, milk, pecans, and salt in a medium saucepan over heat. Continue whisking until the sauce has thickened enough to coat the back of the spoon. Once it’s thick enough, take it off the heat, mix in the vanilla, and serve it over the Bread Pudding.

Banana Bread Pudding in baking dish


  • Bread: You can use most kinds of bread you have around the house for this recipe. French Bread, brioche bread, sourdough, Texas Toast, or challah will do nicely.
  • Mix-ins: There are so many delicious mix-ins you can add to change up your Banana Pudding. Try adding some different kinds of fruit to the mixture. You could chop up some apples, or toss in some blueberries, raspberries, or sliced strawberries. For some chocolate banana bread mix in cocoa powder with the liquid ingredients, or just add mini chocolate chips. You could also add caramel bits or toffee chips for some rich toffee flavor.
  • Flavoring: You can add a variety of different tastes to go with the banana flavor. Try mixing some lemon juice, almond extract, or extra teaspoon vanilla. You could also sprinkle some sea salt over the finished Banana Bread Pudding.
  • Mini Bread Puddings: Instead of putting all the Bread Puddings into one baking dish, you can separate them into cute serving-sized Puddings. Divide the pudding up into greased ramekins and place them all on a baking sheet to cook.
  • Sweeteners: You can replace the white sugar or granulated sugar in the original recipe with brown sugar, maple syrup, or honey. If you want a sugar-free dish, use a granulated sugar substitute like stevia.



  • Serve: Your Banana Pudding can be left at room temperature for up to 2 hours before you should put it away.
  • Serve: Take the dish from room temperature, cover it in plastic wrap or aluminum foil, and put it in the fridge. If you have leftover sauce store it in a separate airtight container or covered small bowl. The Bread Pudding recipe will keep well for up to a week.
  • Freeze: To keep Banana Bread Pudding longer store it in the freezer for up to 3 months.

Banana Bread Pudding serving on plate with pecan vanilla sauce

Pin this recipe now to remember it later

Pin Recipe

Banana Bread Pudding

Banana Bread Pudding is a buttery, soft, tender sweet treat with banana flavor throughout. All topped off in warm pecan vanilla sauce before serving.
Yield 12 Servings
Prep Time 25 minutes
Total Time 1 hour 25 minutes
Course Breakfast and Dessert
Cuisine American
Author Sabrina Snyder


Banana Bread Pudding:

  • 4 medium bananas , firm
  • 16 ounces sandwich bread , day old-cubed
  • 1/4 cup unsalted butter , melted
  • 8 large eggs
  • 4 cups whole milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Vanilla Pecan Sauce

  • 1/2 cup light brown sugar
  • 1 tablespoon flour
  • 1 pinch ground cinnamon
  • 1 large egg
  • 2 tablespoons unsalted butter , melted
  • 1 1/4 cups whole milk
  • 1/2 cup pecans , finely chopped
  • 1 pinch salt
  • 1 tablespoon vanilla extract


Banana Bread Pudding:

  • Preheat oven to 375 degrees and spray a 9x13 baking dish with baking spray.
  • Slices the bananas into ¼ thick slices.
  • Layer in the bread and sliced bananas evenly (½ bread, ½ bananas, rest of bread, rest of bananas).
  • In a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract.
  • Pour over bread mixture.
  • Let soak for 15 minutes.
  • Bake for 60-70 minutes until custard is gone and the top is slightly browned.

Vanilla Pecan Sauce:

  • Whisk everything but the vanilla in a saucepan over medium heat constantly for 10 minutes until thickened enough to coat the back of a spoon.
  • Remove from heat and add in the vanilla. Serve over the pudding.


Calories: 422kcal | Carbohydrates: 56g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 291mg | Potassium: 405mg | Fiber: 2g | Sugar: 34g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 253mg | Iron: 2mg

Banana Bread Pudding collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.