Banana Bread Pudding

Apr 01, 2023

bread pudding in a casserole dish with a serving removed

This Banana Bread Pudding is out-of-this-world-good my friends. It is made with bread soaked in a rich and tangy custard made with fresh eggs, bananas, maple syrup, vanilla Greek yogurt and crunchy walnuts. It’s an easy, fuss-free homestyle dessert to make with overripe bananas!

a white casserole dish with banana bread pudding in it (with a scoop removed)

I originally shared this Banana Bread Pudding recipe on February 10th, 2017. I have updated the text and photos to share it with you again today.

Jump to Recipe·Print Recipe

Bread pudding holds a special place in my heart. It is one of my favorite desserts ever. In fact we had bread pudding instead of wedding cake at my husband and my wedding!

So when I recently discovered that you can lighten bread pudding up quite a bit, cut the calories and fat by using Greek yogurt in the custard, I was all on board with it! It is light enough that you can enjoy it as an afternoon snack or for breakfast with a cup of coffee. It is the perfect sweet to share at a spring brunch or as a rustic dessert for any occasion.

More Spring Brunch Ideas

Greek Yogurt Hollandaise

Healthy French Toast Casserole

Whole Wheat Banana Pancakes

The 4 ingredient Melon and Mint Salad recipe I have for you today is utterly delicious in its simplicity. It takes just 10 minutes and is totally gluten free and dairy free! | Healthy Seasonal Recipes | Katie Webster

Mint and Melon Salad

Sweet Potato Breakfast Hash

Search All Brunch Recipes

Ingredients For This Healthy Greek Yogurt Bread Pudding Recipe

the ingredients on the white table with text overlay

Ripe bananas: For the best flavor and sweetest bread pudding use overripe or very ripe bananas with some black spots on them. You’ll need one to mash into the custard, and then the other three will be sliced and added into the layers of the bread pudding.
Stale sourdough bread: This has the best neutral flavor. You’ll want to use a sharp serrated knife to remove the crusts and then cut the bread into cubes.
For The Custard: Large eggs, Low-fat milk, half and half and low-fat vanilla Greek yogurt. Plus pure maple syrup to sweeten the bread pudding.
Kitchen Staples: Vanilla extract, Unsalted butter
Toppings: Walnuts, Turbinado or coarse sanding sugar, whipped cream and maple syrup

How To Make Maple Banana Bread Pudding

whisking the custard, adding the bread in and covering with plasic

Step 1: Make Custard with Greek Yogurt

Mash one banana in a large bowl. Add eggs, milk, Greek yogurt, ¾ cup maple syrup, half and half and vanilla and whisk to combine.

Step 2: Soak Bread In Custard

Add bread and stir to combine. Cover and refrigerate 4 hours to 8 hours.

greasing the pan, adding in the first layer plus sliced bananas

Step 3: Prep Casserole Dish and Preheat Oven

Heat oven to 350ºF. Grease a 13 by 9-inch casserole dish or 10.25-inch cast iron skillet with softened butter.

Step 4: Layer Bread Pudding with Bananas

Re-stir the bread mixture. Spread half of the bread mixture into the bottom of the skillet. Slice two bananas and spread over the bread layer. Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top.

the casserole covered with foil, the baked casserole

Step 5: Cover and Transfer To Oven

Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.

Step 6: Bake the Banana Bread Pudding

Bake until steaming hot, and puffed in the center, 40 to 50 minutes. Remove parchment and foil and sprinkle with walnuts and turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool 10 to 30 minutes. Slice the remaining banana and serve on top of the warm bread pudding with, whipped cream and maple syrup if desired.

Before serving drizzle on more maple syrup if you like. And top with whipped cream if you’re feeling indulgent.

Oh, and don’t forget: Make sure to let it cool a bit before serving. You don’t want to burn your mouth like I did on my wedding day!

FAQs and Expert Tips For Maple Walnut Banana Bread Pudding

Make Ahead

If prepping the recipe ahead for a dinner party (or brunch) prepare through step 4 up to 1 day ahead. Cover and bake as directed. Leftovers can be stored for 3 days. Keep servings in individual storage containers or resealable containers in the refrigerator. Alternatively, cover the casserole dish (or skillet) with foil and refrigerate.

Reheating

To reheat place serving in microwave safe dish and microwave on 50% power for 1 minute per serving. Alternatively reheat entire casserole at 300 degrees (covered with foil) until steaming hot. It will not be as crispy on top.

Substitutions and Variations To Try

Instead of Greek yogurt, use sour cream for a richer result. Make sure to add an additional 2 tablespoons of maple syrup too to compete for the sweetness of the vanilla yogurt.
Use gluten-free bread instead of regular bread to make this gluten-free.
Add sliced stone fruit, such as peaches, with the bananas.
Use another type of nut such as pecans or omit them altogether.

a serving of bread pudding on a plate with whipped cream on top

More Recipes To Try

This recipe for Bread Pudding is more traditional and super fast!
If you love banana bread try our whole-wheat banana bread. This recipe for Banana Chocolate Chip Bread is super yummy or my popular Banana Bread with Dates and Walnuts is great too!
Try this recipe for Savory Bread Pudding with Asparagus is a great brunch recipe.
This recipe for Monkeylada Smoothie is a tropical vacation in a glass!
This recipe for Paleo Banana Muffins is a grain-free treat to bake sometime. And another breakfast option is this Vanilla Protein Green Smoothie.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Banana Bread Pudding

★★★★★

5 from 3 reviews

Author: Katie Webster
Total Time: 5 hours 45 minutes
Yield: 10 servings

Print Recipe

Pin Recipe

Description

Ingredients

4 ripe bananas
6 eggs
1 cup low-fat milk
1 cup low-fat vanilla Greek yogurt
¾ cup dark pure maple syrup, plus more for serving if desired
¼ cup half and half
1 tablespoon vanilla extract
1 pound sourdough bread, crusts removed and cubed
1 tablespoon softened unsalted butter
¼ cup chopped walnuts
1 tablespoon turbinado or coarse sanding sugar
whipped cream and maple syrup for serving

Cook Mode Prevent your screen from going dark

Instructions

Mash one banana in a large bowl. Add eggs, milk, Greek yogurt, ¾ cup maple syrup, half and half and vanilla and whisk to combine.
Add bread and stir to combine. Cover and refrigerate 4 hours to 8 hours.
Heat oven to 350ºF. Grease a 10.25-inch cast iron skillet with butter.
Re-stir the bread mixture. Spread half of the bread mixture into the bottom of the skillet. Slice two bananas and spread over the bread layer.
Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top. Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.
Bake until steaming hot, and puffed in the center, 40 to 50 minutes. Remove parchment and foil and sprinkle with walnuts and turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool 10 to 30 minutes. Slice the remaining banana and serve on top of the warm bread pudding with, whipped cream and maple syrup if desired.