A Cotswolds Memory with Bread and Banana Pudding
Bread and banana pudding has a special place in my heart—and my kitchen. I’m Olivia Barnes, writing to you from the gentle hills of the Cotswolds, where every dish carries a story. My love for food was born in my grandmother’s cozy cottage, where nothing went to waste. Bananas past their prime? Into the mixing bowl. Leftover bread? The beginning of something sweet.
As a young mum of three, I leaned into those lessons—making magic from what was on hand. Bread and banana pudding became one of my favorite ways to turn pantry staples into something warm and satisfying. It’s less structured than banana bread, softer, richer, and just the thing when you’re craving comfort on a quiet afternoon.
This recipe holds the same charm as our carrot cake banana bread recipe, or the indulgent richness of our chocolate banana cake—but with a pudding texture that makes it feel extra special. Whether you’re playing your own version of the banana bread game or just wondering what to do with that last hunk of sourdough and those brown-spotted bananas, this recipe is for you.
Every time I bake it, the smell wraps through the house like a familiar hug. It’s not perfect, and it’s not meant to be. Some bites have more banana, some more bread. That’s what makes it beautiful—real food made for real people, in real kitchens.
So if your bananas are soft and your bread’s a bit too crusty, don’t throw them out. You’re halfway to dessert.
“This recipe holds the same charm as our carrot cake banana bread recipe…”
Bread and Banana Pudding: A Sweet Twist You’ll Love
A warm, custardy bread and banana pudding that’s perfect for using up overripe bananas and stale bread. Cozy, easy, and family-friendly.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: English
- Diet: Vegetarian
Ingredients
4 cups cubed day-old bread
2 ripe bananas, mashed
2 eggs
1¾ cups milk (or plant-based)
½ cup brown sugar
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F and grease a baking dish.
Combine bread cubes and mashed bananas in a bowl.
In a separate bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and salt.
Pour custard mixture over bread. Let soak for 10–15 minutes.
Transfer to baking dish and bake for 40–45 minutes until golden and set.
Let cool slightly before serving.
Notes
Use almond or oat milk for a dairy-free version.
Add walnuts, pecans, or chocolate chips for extra texture.
Great served warm or chilled the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Table of Contents
How to Make Bread and Banana Pudding at Home
Pantry Staples, Pudding Magic
The joy of making bread and banana pudding is how it turns simple ingredients into a cozy, spoonable dessert. No special trips to the store—just what you already have in your kitchen. This dish is proof that even day-old bread and soft bananas can become something special.
Here’s what I reach for:
- 4 cups of cubed stale bread
- 2 ripe bananas, mashed
- 2 eggs
- 1¾ cups milk (dairy or plant-based)
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Combine the bread and banana in a bowl. Whisk the rest in another. Pour the custard over the bread and let it soak for 10–15 minutes. Then bake the bread and banana pudding at 350°F for 40–45 minutes until set and golden.
It’s the same approach I use in our cinnamon roll apple bake—transforming basic staples into something irresistible. If you’re dairy-free or just out of butter, don’t worry. This pudding works just as well without it, much like our butterless banana bread. Just sub in almond or oat milk, and enjoy the same comforting flavor with less fuss.
“…you’re craving a spoonful of soft, custardy goodness on a rainy day, this recipe is for you—especially if you enjoy our chocolate banana cake.”
Want It Hands-Free? Try a Bread Machine Twist
If oven baking isn’t your thing, you can mimic the flavors of bread and banana pudding using a bread machine. Try a banana nut bread recipe for a bread machine with mashed bananas, cinnamon, and nuts. It won’t be pudding—but it will be delightful.
This method reminds me of our no-bake birthday pie—hands-off, reliable, and perfect for busy days. Whether you bake or press a button, these flavors always deliver.
No matter how you prepare it, bread and banana pudding brings you back to the simple joy of real ingredients, made with care.
Tips for Texture, Storage, and Second-Day Magic
Get the Texture of Bread and Banana Pudding Just Right
The heart of bread and banana pudding lies in its texture. It should be soft, custardy in the middle, and golden at the top—never soggy, never dry. One tip I learned from trial (and a few baking errors) is to let the bread soak up the custard for a good 10–15 minutes before baking. That resting time helps distribute the liquid and creates that luscious, almost cake-like bite.
If you’re using crusty bread like sourdough or a rustic loaf, cube it small so it softens evenly. For a firmer pudding, reduce the milk slightly. Want a silkier finish? Add a splash of cream or swap half the milk for coconut milk for a richer base—it gives the same decadent feel as our lemon cheesecake squares with blueberry topping.
Banana texture matters too. Don’t mash them too smooth; a few chunks lend that surprise of real banana in each bite, just like in our gone bananas bread. And for those who like a crunchy contrast, sprinkle the top with brown sugar and chopped walnuts before baking.
How to Store It—and Give It New Life
Once cooled, cover your bread and banana pudding tightly and store it in the fridge. It’ll keep well for up to 4 days. Reheat individual portions in the microwave for 30 seconds or pop the whole dish in a warm oven to refresh it. I often make it ahead on Sunday and sneak slices all week—especially when I need a pick-me-up with my morning coffee.
What I really love is how this pudding transforms the next day. Try it cold with a drizzle of maple syrup, or pan-fry a slice in butter until crisp and golden, much like French toast. It’s that kind of dish—versatile, unfussy, and never wasted.
You can even freeze it! Just wrap tightly, freeze in slices, and reheat in the oven when the craving hits. It keeps its flavor beautifully, much like our pineapple pretzel salad recipe, which also holds up well when chilled or frozen.
Whether you serve it warm, chilled, or reimagined, bread and banana pudding keeps giving long after baking day.
“It reminds me of the simplicity in our butter pecan sticky buns recipe…”
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Conclusion
Bread and banana pudding is the kind of dessert that reminds you why you started baking in the first place. It’s simple, nostalgic, and deeply satisfying. Whether you’re using up pantry odds and ends or intentionally baking a cozy dish for your family, this recipe delivers every time.
As someone who grew up trusting her senses over timers and textbooks, I can tell you—this pudding doesn’t need perfection. Just your favorite mixing bowl, a warm oven, and those bananas you thought had gone too far. So next time you’re tempted to toss that old bread or those spotty bananas, remember: you’re just a few steps away from something really lovely.
Frequently Asked Questions About Bread and Banana Pudding
What is the banana bread game?
The banana bread game is a lighthearted phrase many home bakers use to describe the race against ripening bananas. It’s that moment when you realize your bananas have gone from just ripe to almost mushy—and you need to act fast. While banana bread is often the go-to solution, I like to think of bread and banana pudding as a delicious twist on that game. It’s faster, uses more common pantry items, and always delivers comfort. If you’ve played the game too many times, try our banana bread cookies for a fun change of pace.
What is gone bananas bread?
Gone bananas bread usually refers to banana bread made with an extra dose of ripe bananas—those nearly black, ultra-soft ones that give maximum flavor and moisture. While it’s not a formal recipe, many versions lean into the deep banana taste with added spices, chocolate chips, or nuts. In fact, the intense flavor you get from overripe bananas makes bread and banana pudding even better. If you’re curious about similar banana-forward recipes, take a peek at our popular chocolate banana cake recipe, which uses the same deeply ripe fruit to pack in flavor.
Can I make banana nut bread in a bread machine?
Yes, absolutely. Many bread machines have a quick bread setting designed for just this kind of loaf. To make a great banana nut bread recipe for bread machine, use very ripe bananas, chopped nuts (like walnuts or pecans), and follow your machine’s instructions for liquids and mixing. While the texture is more structured than a pudding, the flavor carries over beautifully. You might enjoy this if you love make-ahead options like our cheesy garlic butter chicken skillet—simple, reliable, and hands-off.
How can I make banana bread without butter?
To make banana bread without butter, just swap it with an equal amount of oil, mashed avocado, or even applesauce. In bread and banana pudding, butter isn’t essential at all. I often leave it out, especially when making a lighter or dairy-free version. Almond or oat milk works wonderfully as a substitute. Much like our butterless banana bread, you still get that tender, moist texture—just without the added fat.
