In Memory Of Karen Nicole Smith, 1972 - 2016

Banana Bread Pudding.

Banana bread pudding is one of those things I don’t recall being made in our home growing up as the dessert of choice was always cake. My mom is a serious baker when it comes to cakes… but traditional stuff and not those fancy ones you see  in the cookbooks and on the Food Network. I’m still to find a cake which rivals her fruit cake. Not the heavy rum/fruit cake that’s so famous in the Caribbean, but a much lighter version. Maybe I’ll get her to share the recipe when she’s back from the Caribbean where they (mom and dad) usually do their winters.

I must confess that bananas are not my thing… had too much as a kid, so I kinda lost my liking for it. Banana bread pudding was never something I was interested in… until! About 3 years ago at my sister’s wedding, I had what was probably the best dessert I’ve ever had. The chef at Chaud restaurant in Port Of Spain, created a masterpiece of a dessert, something I have to admit I can’t recreate (yet). Then there was that night at Walkers Fish Market restaurant in Burlington Ontario when again my taste buds were captivated by what came to be the 2nd best dessert I ever had. Yup.. banana bread pudding, topped with a heavenly caramel sauce.


You’ll Need…

1 day old bread
2 1/4 cups warm milk
2 tablespoon butter
1 heaping tablespoon custard powder
3 eggs (room temp)
1/2 teaspoon cinnamon powder
1 tablespoon vanilla
1 cup sugar (granulated)
2 ripe bananas
1/3 cup raisins
1/4 teaspoon nutmeg

* Notes: This is a good recipe to make use of ripe bananas which are a bit tarnished (going black and discolored). I added the custard powder to give it extra body and flavor. It was a suggestion by a friend from India who’s an amazing chef. We use day old bread so it’s a bit dry and will absorb the rich custard-like liquid very easily.

In the warm milk add the butter and whisk… should melt easily. Take about 3 tablespoon of that liquid in a smaller bowl, add the custard powder and whisk until you have a smooth consistency. Now add that custard mix to the bowl with the milk and butter (whisk).

In another bowl add the eggs, sugar, nutmeg, cinnamon and vanilla and work it well with a whisk, until creamed.

Combine the two liquids now (milk mixture and egg mixture) and give it a good whisk.

Your bread should have been prepped at this point as well. All I did was rip it apart into 1 to 2 inch pieces.

Now peel and slice the bananas and get ready to assemble everything.

In the bowl with the bread pieces, add the sliced banana and raisin.. then pour in the liquid and give it a good mix. Try to make sure all the pieces of bread absorb some of this rich liquid.. press down if necessary. Cover the bowl and allow to rest for about 20 minutes. Just to ensure that the bread absorbs all that goodness.

Preset your oven to 350F, then pour the bread mixture into an oven proof dish and place on the middle rack of your oven. It will take between 50 -55 minutes, depending on how well your oven distributes the heat. The top will be slightly golden when it’s done.

This banana bread pudding is very easy to put together, even though it may seem like a lot of steps. Just make sure you have a few big bowls handy as you can see from the recipe above, I used quite a few. Serve with some warm caramel sauce (see video below) and you’ll be dessert heaven. Add some home made coconut ice cream and you’ll take this to another level.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.


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  1. Camille Brown
    November 11, 2014 / 1:54 pm

    So happy that you are sharing your recipes with me…I will be trying a few that I have not had in years…

    Thanks again..

    Camille Brown

  2. Angie Rooyakkers
    May 29, 2014 / 10:57 am

    I have been looking for a good caramel recipe.And I am dieting to make that bread pudding for a while! Love your tutorials honey! Would love to cook with you! 😉

  3. Malusmith Smith
    December 30, 2013 / 8:02 am

    I will definitely try this receipe today I’m sure it will perfectly delicious like your other receipes… Thank you so much for everything you published it really help us a lot! More power ! happy New year x

  4. December 11, 2013 / 4:02 pm

    Hi Chris, this banana bread recipe is a must try. I will certainly use it after the Christmas season. As we say here in Trinidad compliments of the season to you and yours. And all the best for the New Year!

  5. derplol
    April 24, 2013 / 11:27 am

    mmm….this was great!

  6. Jackie
    April 15, 2013 / 1:08 pm

    Made this…. didn't have ripe bananas, used broad from the sliced loaves, and didn't have custard powder… but it was still SO good!

  7. Opal Edwards
    March 19, 2013 / 2:57 am

    Made this and it was awesome!

  8. Brenda
    January 31, 2013 / 12:55 pm

    Hi Chris,
    Love this…I did not use your recipe, but I recently made this and added a cup of stewed coconut….

  9. Brenda
    January 21, 2013 / 11:52 am

    I love bread pudding, I put a little twist when I make it and add coconuts, and make a white glaze. People that eat it go crazy over it. I also make the rum glaze sauce. You have to experiment and add different things to change up the taste. I must admit I never tried the bananas but will try the next time I make it and post comment. Have a Great Day All!

  10. Lystra
    January 17, 2013 / 8:30 pm

    I did not like this recipe at all. I ABSOLUTELY LOVED IT especially with the home made caramel sauce (and I love a caramel sauce). Man yuh bad eh!!!! This will be my weekend project. Thanks Chris. Love ya!

  11. Tameka
    November 25, 2012 / 1:53 am

    What type of french bread is that you use christ 🙂

  12. Sophia
    July 24, 2012 / 2:14 pm

    Never tried adding banana to bread pudding it looks so delicious that I am going to try it Thanks for sharing

  13. Sophia
    July 24, 2012 / 1:43 pm

    Never tried adding banana to bread pudding it looks so delicious that I am going to try it Thanks for sharing

  14. Lorna
    July 9, 2012 / 5:49 pm

    Chris, can rum be added to this recipe?

  15. Jo
    June 25, 2012 / 4:04 am

    Hi Looks amazing How much of the loaf did you use, it looks about half in the bowl?

  16. shondell Browne-rose
    May 30, 2012 / 9:01 am

    hi Chris,thank you so much for sharing,this pudding certainly looks delicious,definitely have to try it,
    tanx, have a grt day

  17. Patricia Montoute
    May 23, 2012 / 10:27 am

    Dear Chris, Have a Happy Day. Thanks much for all the recipes which YOU take time to send to me. The Banana Bread I've always wished to try but, was a bit timid , so now I will go right ahead. Chris can you add to your recipes to send out – PEPPER POT – With thanks. Looking forward to seeing it.

  18. westamber
    May 15, 2012 / 9:57 pm

    I love bread pudding and bananas on their own… so banana bread pudding must be delicious! Thanks for sharing the recipe!

  19. Claire
    May 15, 2012 / 12:22 pm

    I like this twist on bread pudding. I'll certainly be giving it a try soon!

  20. hafsa muhammad
    May 15, 2012 / 11:43 am

    Thank you. It looks delicious. I know my kids will enjoy this.

  21. PriT
    May 15, 2012 / 11:29 am

    I love breadpudding and this looks so delicious that I would love to try it; EXCEPT I am allergic to eggs. Is there anythig else that you reccomend as a substitute?

    • Katarina
      July 22, 2012 / 9:16 pm

      Am a vegan, when I do my baking I use flax seeds as an egg substitute, you can aslo use apple sauce as well. 1 tbsp. flax seed and 4 tbsp. of water or any other liquid is equivalent to one egg, as for apple sauce I don't remember, try googling it.

  22. SHAR
    May 15, 2012 / 11:20 am


  23. Krunk'n
    May 15, 2012 / 11:19 am

    Finally, someone who can relate to my dislike for bananas!!! LOL!! Had way too much when I was growing up.. I usually make old fashioned bread pudding but next time I'll def try this recipe


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