Gemma’s Banana Bread Pudding is a comforting dessert that blends rich, creamy custard with the sweet, caramelized flavor of ripe bananas. Each bite offers a perfect balance of soft, pillowy bread and a golden, slightly crisp top layer. With just 15 minutes of prep and an hour in the oven, this recipe delivers a decadent treat without fuss. The warm, inviting aroma of cinnamon and vanilla will fill your kitchen, promising a dessert that’s as delightful to smell as it is to eat.
This pudding is a fantastic way to use up leftover bread while creating something truly indulgent. The bananas add natural sweetness and a velvety texture, making every spoonful feel like a hug in a bowl. Whether served warm or chilled, it’s a crowd-pleaser that’s perfect for any occasion. Its simplicity and rich flavors make it a go-to recipe for both beginners and seasoned bakers alike. You’ll love how effortlessly it comes together for a dessert that feels both nostalgic and fresh.
What You’ll Need for Gemma’s Banana Bread Pudding
- 6 slices (about 18oz/515g) banana bread, cubed (about ¾ of a loaf)
- 2 medium bananas, mashed (use ripe bananas for sweetness)
- 1 ½ cups (12floz/355ml) whole milk (substitute with almond milk for a dairy-free option)
- 1 ½ cups (12floz/355ml) heavy cream (or use half-and-half for a lighter version)
- 4 large eggs
- ⅓ cup (2oz/57g) dark brown sugar (light brown sugar works too)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- Butter for greasing the baking dish
How to Make Gemma’s Banana Bread Pudding
- Preheat the oven to 350°F (180°C). Generously butter an 8×8-inch baking dish to prevent sticking.
- Prepare the banana bread: Slice the banana bread into small cubes and place them evenly in the buttered dish.
- Make the custard: In a medium bowl, mash the bananas until smooth. Add the eggs, dark brown sugar, milk, heavy cream, vanilla extract, and salt. Whisk until well combined.
- Soak the bread: Pour the custard mixture evenly over the banana bread cubes. Let it soak for at least 30 minutes (up to 4 hours for deeper flavor). Press the bread down occasionally to ensure it absorbs the custard.
- Bake: Place the dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the center is set.
- Serve: Let the pudding cool slightly, then serve warm with a scoop of vanilla ice cream for an extra treat.
Perfect Pairings: Sauce and Topping Ideas
Take your banana bread pudding to the next level with delicious sauces and toppings! Drizzle warm caramel sauce or chocolate ganache over the top for a decadent treat. For a fruity twist, try a dollop of whipped cream with a sprinkle of cinnamon or a handful of fresh berries. A scoop of vanilla ice cream is a classic choice that never disappoints.
Make It Ahead: Storage and Reheating Tips
This banana bread pudding can be made ahead and stored in the fridge for up to 3 days. Simply cover it tightly with plastic wrap or aluminum foil. To reheat, place individual portions in the microwave for 30-60 seconds or warm the entire dish in the oven at 300°F (150°C) for 10-15 minutes. It’s just as delicious the second time around!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the banana bread for cinnamon raisin bread or chocolate chip bread for a different flavor profile. Add a handful of chopped nuts, like pecans or walnuts, for extra crunch. You can also mix in a handful of chocolate chips or dried fruit for a sweet surprise in every bite.
Quick Tips: Time-Saving Hacks
Short on time? Use store-bought banana bread instead of making it from scratch. You can also prepare the custard mixture the night before and let the bread soak overnight in the fridge. This way, all you need to do is pop it in the oven when you’re ready to bake!
Essential Equipment: What You’ll Need
To make this recipe a breeze, you’ll need an 8×8-inch baking dish, a medium mixing bowl, and a potato masher or fork for mashing the bananas. A whisk is handy for combining the custard ingredients smoothly. Don’t forget a spatula to press the bread into the custard for even soaking!
Gemma’s Banana Bread Pudding
Ingredients
- 6 slices banana bread (cubed) about 18oz/515g or about ¾ of a loaf
- 2 medium bananas (mashed)
- 1 ½ cups whole milk 12floz/355ml
- 1 ½ cups heavy cream 12floz/355ml
- 4 large eggs
- ⅓ cup dark brown sugar 2oz/57g
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- Butter for the dish
Instructions
- Preheat the oven to 350°F (180°C) and butter an 8×8-inch baking dish.
- Slice and cut the banana bread into small cubes. Place into the buttered dish.
- In a medium bowl, mashed banana with a potato masher or fork until fine. Next, add in the eggs, sugar, milk, cream, vanilla extract, and salt and pour evenly over the banana bread. Let soak for a minimum of 30 minutes but up to 4 hours. Push the bread down into the custard to ensure it all gets well soaked.
- Bake for about 50-60 minutes, or until golden brown on top. Serve warm with vanilla ice cream on top.
