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.