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.
Banana Bread Pudding
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
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk the warm milk and butter until the butter is fully melted.
- 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.
- In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
- Combine the egg mixture with the milk mixture and whisk thoroughly.
- 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.
- Cover and let rest for 20 minutes.
- Transfer to prepared dish and bake for 50–55 minutes, or until golden and just set.
- Let rest 5 minutes before serving. Serve warm with caramel sauce or coconut ice cream.
Notes
- Use overripe bananas for a sweeter flavor.
- Custard powder adds body and flavor; it’s optional but recommended.
- Ensure the bread is dry to absorb the custard mixture effectively.
- Serve warm with caramel sauce or a scoop of coconut ice cream for an indulgent treat.
Tried this recipe?Let us know how it was!
