Name: Banana Bread Pudding (Grandma-Style, No Waste)
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 large sourdough loaf (cubed); about 700–750 g; roughly 2 quarts of cubed bread; 5 very ripe bananas (total); 3 bananas blended (about 300 g peeled); 2 bananas mashed by hand; 4 large eggs (about 200 g without shells); 480 g half-and-half (2 cups); 12 g ground cinnamon (1 tablespoon); 1 –2 g freshly grated nutmeg (½ teaspoon); 3 g kosher salt (½ teaspoon); 120 g walnuts (chopped (1 cup)); 28 g unsalted butter (melted (2 tablespoons)); 12 g brown sugar (1 tablespoon)

If I had to trace this recipe back to a single place, it’s my grandma’s kitchen.

Every time I’d visit home, she’d send me back with food. And when I say food, I mean a full loaf of bread pudding wrapped up and handed to me like armor for the long drive back to culinary school. That loaf always showed up when I needed it most.

This banana bread pudding is built on that same idea. Comfort food. No waste. Use what you already have. Make something better than the sum of its parts.

If you’ve got:

Bread that’s going stale
Bananas that are way past their prime

You’re already halfway there.

This is not a fussy dessert. It’s rich, custardy, and forgiving. And honestly, it might be better the next day.

What Makes This Banana Bread Pudding Different

Most banana bread pudding recipes either:

Taste like soggy banana bread
Or like vanilla bread pudding with banana vibes

This one lands right in the middle.

The key moves:

Sourdough bread for structure
Blended banana custard for even flavor
Extra mashed bananas folded in by hand for texture
High heat + buttered sugar finish for a real crust

And no, you don’t need to bake banana bread first. That defeats the whole point.

Why This Banana Bread Pudding Works

Uses up food that would otherwise get tossed
Custardy center, crisp top, real banana flavor
Scales easily for holidays or meal prep

If you’re looking for a banana bread pudding recipe that actually feels intentional, this is it.

And yeah, it’s absolutely inspired by my grandma. She knew what she was doing.

Ingredients (Grams First, Home Cook Friendly)

Bread Pudding Base

1 large sourdough loaf, cubed
about 700–750 g
roughly 2 quarts of cubed bread
5 very ripe bananas, total
3 bananas blended (about 300 g peeled)
2 bananas mashed by hand
4 large eggs (about 200 g without shells)
480 g half-and-half (2 cups)
12 g ground cinnamon (1 tablespoon)
1–2 g freshly grated nutmeg (½ teaspoon)
3 g kosher salt (½ teaspoon)
120 g walnuts, chopped (1 cup)

Optional but great:

Zest of 1 orange (skip if you want it more classic)

Buttered Sugar Finish

28 g unsalted butter, melted (2 tablespoons)
12 g brown sugar (1 tablespoon)

How to Make Banana Bread Pudding

Prep the Bread: Cut your sourdough into bite-sized cubes. Don’t overthink it.

If the bread is very fresh, let it sit out for an hour or two. Slightly stale bread absorbs custard better and keeps the final texture from going mushy.

Make the Banana Custard:

Add the following to a quart container:

3 peeled ripe bananas (300 g)
Half-and-half
Cinnamon
Nutmeg
Salt
Optional orange zest

Blend with an immersion blender until completely smooth.

This step matters. A smooth banana custard means banana flavor in every bite.

No immersion blender?

Mash aggressively with a fork, or throw it all in a regular blender. Either works.

In a large bowl, whisk the eggs separately, then pour the banana mixture into the eggs and whisk to combine.

Combine Everything: Add the cubed bread and chopped walnuts to the bowl with the custard.

Now the important part:

Mash in the remaining 2 bananas by hand.

This gives you pockets of real banana throughout the pudding instead of one uniform texture.

Put on gloves if you want and gently squeeze the bread into the custard. You’re not pulverizing it, just making sure everything is soaked.

Pan It: Line a loaf pan (or any baking dish) with parchment and oil it well.

Pack the mixture in snugly but don’t smash it flat. Let it sit for 5–10 minutes so the bread fully absorbs the custard.

Bake: Bake in a 400°F (205°C) convection oven for 30 minutes.

If you don’t have convection, bake at 375°F (190°C) and add a few minutes.

After 30 minutes:

Mix melted butter with brown sugar
Brush generously over the top
Return to the oven on roast or broil for 5 minutes, just until deeply golden

You’re looking for caramelization, not burnt sugar.

Cool and Slice: Let it cool completely before slicing. This sets the custard and gives you clean cuts.

If you want to serve it warm later, slice it cold and pan-sear the slice. That move never fails.

Chocolate Chip Whipped Cream (Optional but Worth It)

I call this choco chip whip, and it turns this into a real dessert.

480 g heavy cream (2 cups)
85–170 g chocolate, chopped
anywhere from ½ cup to 1 cup, depending on how intense you want it

Whip the cream to soft peaks, then fold in the chocolate.

You want it fluffy, not stiff.

Caramelized Banana Garnish (Optional but Worth it)

Slice ½ banana
Dust lightly with granulated sugar
Torch until caramelized

No torch? Broil it hard and fast in the oven.

How to Serve It

Cut a thick slice. This isn’t a dainty dessert.

Top with:

Multiple dollops or rosettes of whipped cream
A caramelized banana slice

That’s it. No syrup needed. It’s already rich.

Storage and Make-Ahead Notes

• Keeps 4–5 days in the fridge

• Gets better after the first day

• Reheat slices in a pan or oven, not the microwave

This is also a great make-ahead breakfast situation. Cold or warm, it holds up.

Banana Bread Pudding (Grandma-Style, No Waste)

Print Recipe

Course Appetizer, Dessert, Snack

Prep Time 20

Cook Time 35

Ingredients

Bread Pudding Base

1 large sourdough loaf cubed
about 700–750 g
roughly 2 quarts of cubed bread
5 very ripe bananas total
3 bananas blended about 300 g peeled
2 bananas mashed by hand
4 large eggs about 200 g without shells
480 g half-and-half 2 cups
12 g ground cinnamon 1 tablespoon
1 –2 g freshly grated nutmeg ½ teaspoon
3 g kosher salt ½ teaspoon
120 g walnuts chopped (1 cup)

Buttered Sugar Finish

28 g unsalted butter melted (2 tablespoons)
12 g brown sugar 1 tablespoon

Instructions

Cut sourdough into bite-size cubes. If very fresh, let it sit out 1–2 hours to dry slightly.
Blend bananas, half-and-half, cinnamon, nutmeg, salt, and optional orange zest until smooth.Whisk eggs in a large bowl, then whisk in the banana mixture.
Add bread cubes and walnuts to the custard.Mash in remaining bananas by hand. Gently toss and squeeze so everything is well soaked.
Line and oil a loaf pan. Pack mixture in snugly without flattening. Rest 5–10 minutes.
Bake at 400°F (205°C) convection for 30 minutes(or 375°F / 190°C non-convection, slightly longer).
Brush with melted butter + brown sugar and broil or roast 5 minutes until deeply golden.
Cool completely before slicing.

Notes

This walks the line between breakfast and dessert, and the toppings decide which side you land on.

The chocolate chip whipped cream is optional, but it’s the move if you want to push this fully into dessert territory. Keep the whip soft and loose so it melts into the warm pudding instead of sitting on top like frosting. I like it folded with chopped chocolate so you get texture, not just sweetness.

The caramelized banana is a small thing that makes a big difference. It adds bitterness and depth that balances the custard. Torch it if you can. If not, a fast broil works. Just don’t walk away.

Storage & Make Ahead

This keeps well in the fridge for 4 to 5 days and actually improves after the first day as the custard fully sets. For reheating, use a pan or the oven to bring back the texture. Skip the microwave.

It’s a great make ahead situation. Serve it cold, warm it through, or pan sear slices for crisp edges. It holds up every way.