Name: Banana Bread Pudding
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons coconut oil; 3 medium bananas, mashed; 3 large eggs; 2 cups milk of choice; 1/2 cup honey; 2 teaspoons vanilla extract; 1 loaf of bread, cubed; 3.5 ounces dark chocolate, chopped; 1 medium banana, sliced (for topping)

Jump to Recipe·Print Recipe

I bake a comforting banana bread pudding using cubed bread, mashed bananas, eggs, milk, honey, and dark chocolate—topped with sliced bananas and extra chocolate. In less than an hour, it turns pantry staples into a cozy, rich breakfast or dessert.

Banana Bread Pudding

Why I’ll Love This Recipe

I adore how this recipe breathes new life into stale or leftover bread, combining the sweet warmth of bananas with the indulgence of chocolate. It’s easy, comforting, naturally sweetened, and feels both nostalgic and sophisticated—perfect whether I’m serving breakfast or dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I gather:
• Coconut oil (to grease the baking dish)
• Medium bananas (mashed and sliced for topping)
• Large eggs
• Milk of choice (like dairy, almond, oat, etc.)
• Honey or maple syrup (for sweetness)
• Vanilla extract
• A loaf of bread, cubed
• Dark chocolate, chopped

directions

I bring it together like this:

Preheat the oven to 350°F and grease my dish with coconut oil.
Mash the bananas, then whisk in eggs, milk, honey, and vanilla.
Stir in bread cubes and half the chocolate, transfer that to the baking dish.
Top with sliced banana and the remaining chocolate chunks.
Bake for 30–35 minutes, until the top is lightly golden.

Servings and timing

I typically get about 6 servings. Prep takes around 15 minutes, and baking is 35 minutes, so the total time is roughly 50 minutes.

Variations

I like to switch things up:

Use any bread—stale bread works great, or let fresh cubes sit out to firm up.
Swap dark chocolate for chocolate chips.
Add chopped nuts like almonds or walnuts for crunch.
After baking, I sometimes drizzle extra maple syrup on top for extra sweetness.

Storage/reheating

I store leftovers in the fridge for up to 5 days. When I want to enjoy them again, a quick reheat in the oven or microwave brings back that cozy, custardy texture.

FAQs

Can I use a different sweetener instead of honey?

Absolutely—I often substitute maple syrup or adjust sweetness to taste. The recipe is forgiving.

What bread works best?

Any bread is fine, but slightly stale or dried-out cubes absorb the custard more fully. I sometimes leave the bread out for a bit to firm up.

Can I prepare this ahead of time?

Yes—I sometimes assemble it earlier, then bake when I’m ready. Just refrigerate until baking time.

How do I prevent the top from over-browning?

If I notice the top getting too dark midway, I cover it with foil and bake uncovered for the remaining time.

Is it suitable as breakfast?

Definitely. It feels indulgent yet wholesome—with bananas, eggs, and milk, it works beautifully as a warm breakfast bake.

Conclusion

I absolutely love how this Banana Bread Pudding turns simple ingredients into something indulgent and nurturing in under an hour. The creamy banana flavor, melty chocolate, and tender bread make it perfect for cozy mornings or sweet finales. It’s reliably delicious and surprisingly easy—definitely one of my favorite go-to recipes.