Go Back

Banana Bread Pudding (Grandma-Style, No Waste)

Print Recipe
Course Appetizer, Dessert, Snack
Prep Time 20 minutes
Cook Time 35 minutes

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.

Video

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.