Banana Bread Pudding

Banana bread pudding wasn’t something I grew up eating—cake was always the dessert of choice in our home. My mom, a serious baker, had no time for bananas when she had fruit cake in the oven. And to be honest, I had so much banana as a child, I lost my taste for it altogether. That changed the night I tasted Banana Bread Pudding at my sister’s wedding in Port of Spain. That dessert, made by the chef at Chaud, opened my eyes to what a banana could be. This recipe is my humble take, inspired by that unforgettable flavor and a craving I’ve come to welcome.

Ingredient Guide

• Day-Old Bread: Slightly dried bread soaks up the custard mixture without falling apart. A rustic loaf or French bread works best for structure.
• Warm Milk: Used to dissolve the butter and build a rich custard base. Whole milk is ideal for creaminess.
• Butter: Melted into the warm milk to enrich the custard and add smooth texture.
• Custard Powder: Adds body and depth of flavor to the custard. This tip came from a chef friend and really elevates the dessert.
• Eggs: These bind the pudding and add a silky, custard-like finish to every bite.
• Cinnamon Powder: Brings classic Caribbean spice warmth to the dish.
• Vanilla Extract: Adds a rich, sweet fragrance that complements the banana and spice.
• Granulated Sugar: Sweetens the custard and balances the natural sugars in the banana and raisins.
• Ripe Bananas: Provide moisture and natural sweetness. Very ripe bananas with black spots are perfect.
• Raisins: Add chewy texture and pops of sweet-tart flavor in contrast to the creamy custard.
• Nutmeg: A traditional Caribbean spice that deepens the flavor of the custard base.

Shopping Made Easy

• Look for unsliced or rustic bread from a bakery for best texture.
• Custard powder is typically found in the baking or international foods aisle.
• Use bananas that are too soft for eating. This is the perfect way to use them up.
• Swap raisins for currants or chopped dried fruit if needed.

Cooking Notes from the Kitchen

• Tear the bread into 1- to 2-inch pieces by hand—this helps it hold shape and soak evenly without becoming mushy.
• When mixing custard powder, always use a few tablespoons of the warm milk mixture to dissolve it completely before combining, as this helps avoid lumps.
• Letting the assembled bread mixture rest for 20 minutes is essential. It ensures the bread fully absorbs the custard and bakes evenly.
• Press the bread gently into the custard to help saturate it. Don’t skip this because it’s what gives the pudding its creamy texture.
• Bake on the middle rack so the heat circulates evenly and the top sets golden while the inside remains moist.
• The pudding is ready when it is golden brown on top with a slight jiggle in the center. Overbaking will dry it out.

What can I use as a substitute for custard powder?

You can substitute 2 tablespoons of cornstarch or flour, but custard powder offers both thickening and flavor.

Can I make this without raisins?

Yes. You can leave them out or use chopped dates, apricots, or cranberries.

How long can I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat at 350°F (175°C) until warmed through.

Can I prep it ahead of time?

Yes. Assemble it unbaked, cover, and refrigerate overnight. Bake from cold, adding 5–10 minutes to the time.

Print Recipe

Banana Bread Pudding

Cuisine: Trinidadian Courses: Desserts, Festive & Holiday Recipes Recipe Keys: Dairy Sweets Wheat

Prep Time 20 mins Cook Time 50 mins Marinate Time 5 mins Total Time 1 hr 15 mins

Servings: 8

Description

A Caribbean-style baked dessert made with ripe bananas, custard-soaked bread, and warm island spices. Enhanced with warm spices and a hint of vanilla, this dish is perfect served warm with a drizzle of caramel sauce.

Ingredients

• 1 loaf day-old bread (torn into 1–2 inch pieces)
• 2 ¹⁄₄ cups warm milk
• 2 tablespoons butter
• 1 tablespoon custard powder
• 3 eggs (room temperature)
• ¹⁄₂ teaspoon cinnamon powder
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 2 ripe bananas (sliced)
• ¹⁄₃ cup raisins
• ¹⁄₄ teaspoon nutmeg

Instructions

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1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
   
2. In a large bowl, whisk the warm milk and butter until the butter is fully melted.
   
3. In a small bowl, mix 3 tablespoons of the warm milk with custard powder until smooth. Add this to the milk mixture and whisk to combine.
   
4. In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
   
5. Combine the egg mixture with the milk mixture and whisk thoroughly.
   
6. Add the bread pieces, bananas, and raisins to a large bowl. Pour the custard over and mix gently, pressing to ensure the bread absorbs the liquid.
   

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7. Cover and let rest for 20 minutes.
8. Transfer to prepared dish and bake for 50–55 minutes, or until golden and just set.
   
9. Let rest 5 minutes before serving. Serve warm with caramel sauce or coconut ice cream.
   

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