Banana Bread Pudding Cake Recipe

Banana Bread Pudding Cake is the ultimate comfort-food dessert for anyone who loves the flavors of homemade banana bread and classic bread pudding. This rich and comforting dessert combines ripe bananas, soft bread, warm cinnamon, vanilla, and a creamy custard mixture to create a cake-like pudding that is incredibly moist, tender, and flavorful.

Unlike traditional banana bread, this dessert has a soft, custardy center that practically melts in your mouth. The edges become beautifully golden and slightly caramelized while the middle stays rich and gooey. Every bite delivers plenty of banana flavor with warm notes of cinnamon and vanilla.

This easy banana bread pudding cake is also a fantastic way to use overripe bananas and leftover bread. Instead of throwing away bananas that have become too soft for eating, turn them into a delicious homemade dessert that the whole family will love.

For an extra-special finish, serve the warm cake with a creamy vanilla sauce, caramel sauce, whipped cream, powdered sugar, or a scoop of vanilla ice cream. The combination of warm banana pudding cake and cold ice cream is especially delicious.

Whether you’re looking for an easy Sunday dessert, a cozy fall recipe, a Southern-inspired treat, or a simple way to use ripe bananas, this Banana Bread Pudding Cake is an excellent choice.

Ingredients

For the Banana Bread Pudding Cake:

• 6 cups day-old bread, cut into small cubes
• 3 large ripe bananas, mashed
• 3 large eggs
• 1 ½ cups whole milk
• ½ cup heavy cream
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup chopped pecans or walnuts, optional
• ½ cup semi-sweet chocolate chips, optional

For the Optional Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons melted butter
• 2–3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

For Serving:

• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Sliced bananas
• Chopped pecans
• Powdered sugar

Preparation

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray. Make sure the bottom and sides are well coated to prevent the banana bread pudding cake from sticking.

Step 2: Prepare the Bread

Cut the bread into approximately 1-inch cubes.

Day-old or slightly stale bread works best because it absorbs the custard mixture without becoming completely mushy. If your bread is fresh, spread the cubes on a baking sheet and let them sit uncovered for 20–30 minutes, or lightly toast them in the oven for a few minutes.

Place the bread cubes into a large mixing bowl.

Step 3: Mash the Bananas

Peel the ripe bananas and place them in a separate bowl.

Mash them with a fork until mostly smooth. A few small banana pieces are perfectly fine and will add little pockets of banana flavor throughout the cake.

For the best flavor, use bananas that are very ripe with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your dessert will be.

Step 4: Make the Custard Mixture

In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.

Whisk until the mixture is smooth and the sugars are mostly dissolved.

Step 5: Add the Bananas

Add the mashed bananas to the custard mixture.

Whisk gently until the bananas are evenly incorporated. The mixture should be creamy, fragrant, and filled with delicious banana and vanilla flavor.

Step 6: Combine the Bread and Custard

Pour the banana custard mixture over the bread cubes.

Using a large spatula or wooden spoon, gently toss everything together until every piece of bread is coated.

Let the mixture sit for approximately 10–15 minutes. This allows the bread to absorb the banana custard and creates the soft, pudding-like texture that makes this dessert special.

Step 7: Add Optional Mix-Ins

If desired, fold in chopped pecans or walnuts and chocolate chips.

Pecans add a wonderful Southern-style crunch, while chocolate chips create rich chocolate pockets throughout the dessert.

You can also leave them out for a more traditional banana bread pudding flavor.

Step 8: Transfer to the Baking Dish

Pour the soaked bread mixture into the prepared baking dish.

Spread it evenly with a spatula and gently press down on the top so the mixture is evenly distributed.

Do not pack it down too tightly. You want the custard to circulate between the bread pieces while baking.

Step 9: Bake the Banana Bread Pudding Cake

Place the baking dish in the preheated oven.

Bake for approximately 45–55 minutes, or until the top is golden brown and the center is set but still slightly soft.

The edges should look golden and slightly caramelized, while the center should have a soft, moist texture.

Avoid overbaking because the pudding will continue to firm up slightly as it cools.

Step 10: Cool Slightly

Remove the banana bread pudding cake from the oven and let it rest for approximately 10–15 minutes.

This short resting time allows the custard to finish setting while keeping the dessert warm and gooey.

Step 11: Prepare the Vanilla Glaze

While the cake cools slightly, prepare the optional glaze.

Whisk together the powdered sugar, melted butter, vanilla extract, and enough milk or heavy cream to create a smooth, pourable glaze.

If the glaze is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.

Step 12: Drizzle and Serve

Drizzle the vanilla glaze over the warm Banana Bread Pudding Cake.

For an even more indulgent dessert, drizzle warm caramel sauce over individual servings.

Add a scoop of vanilla ice cream and a sprinkle of chopped pecans for the ultimate presentation.

Serve warm for the best texture and flavor.

Variation

Caramel Banana Bread Pudding Cake

Add ½ cup caramel sauce to the custard mixture and drizzle additional caramel over the finished cake.

Chocolate Banana Bread Pudding Cake

Add ½–1 cup chocolate chips to the bread mixture. Semi-sweet, milk chocolate, or dark chocolate chips all work beautifully.

Banana Pecan Bread Pudding Cake

Fold ¾ cup chopped toasted pecans into the mixture for extra crunch and a classic Southern flavor.

Banana Walnut Bread Pudding

Replace the pecans with chopped walnuts. Toasting the walnuts before adding them will give the dessert an even deeper nutty flavor.

Coconut Banana Bread Pudding Cake

Add ½ cup sweetened shredded coconut to the mixture. Coconut pairs especially well with ripe bananas and vanilla.

Cinnamon Roll Banana Bread Pudding

Use leftover cinnamon rolls or cinnamon bread instead of regular bread cubes. Reduce the sugar slightly because cinnamon rolls are already sweet.

Chocolate Chip Caramel Banana Cake

Combine chocolate chips with caramel sauce for an especially rich dessert. This variation is perfect for holidays, parties, and special occasions.

COOKING Note:

The most important factor when making Banana Bread Pudding Cake is choosing the right bread. Slightly stale bread is ideal because it absorbs the custard while maintaining enough structure to create a soft but substantial dessert.

Very fresh bread can become overly soggy, while extremely dry bread may require additional soaking time.

Do not worry if the center looks slightly soft when you first remove the cake from the oven. Bread pudding continues to set as it rests. The finished dessert should be moist and tender rather than dry.

For the best banana flavor, use very ripe bananas with brown or heavily speckled skins. Green or barely ripe bananas will not provide the same natural sweetness or strong banana flavor.

If the top begins to brown too quickly while the center is still baking, loosely cover the dish with aluminum foil and continue baking until the center is set.

Serving Suggestions:

Serve Banana Bread Pudding Cake warm with a scoop of vanilla ice cream for a classic combination.

For a Southern-inspired presentation, drizzle each serving with warm caramel sauce and sprinkle with toasted pecans.

You can also serve it with:

• Whipped cream
• Vanilla ice cream
• Caramel sauce
• Butterscotch sauce
• Powdered sugar
• Fresh banana slices
• Toasted pecans
• Toasted walnuts
• Vanilla glaze
• Chocolate sauce
• Cinnamon sugar
• A drizzle of maple syrup

For breakfast or brunch, serve smaller portions alongside fresh fruit and coffee.

For dessert, make each serving more generous and add ice cream, caramel, and whipped cream.

Tips:

• Use very ripe bananas: Brown-spotted bananas provide the strongest banana flavor and natural sweetness.
• Use day-old bread: Slightly stale bread absorbs the custard much better than very fresh bread.
• Do not overmix: Gently combine the bread and custard to avoid breaking the bread into a mushy mixture.
• Let the bread soak: Allowing the mixture to sit for 10–15 minutes gives the bread time to absorb the custard.
• Do not overbake: The center should remain moist and tender rather than dry.
• Watch the top: If it browns too quickly, cover the dish loosely with foil.
• Toast the nuts: Toasted pecans or walnuts add significantly more flavor and crunch.
• Add caramel: Caramel and banana are a perfect combination and make this dessert especially indulgent.
• Serve warm: Banana bread pudding cake is best served warm when the center is soft and gooey.
• Use good vanilla: Pure vanilla extract adds a noticeable depth of flavor.
• Adjust sweetness: If your bananas are extremely ripe and sweet, you can slightly reduce the granulated sugar.
• Rest before serving: Give the cake about 10–15 minutes to cool so the custard can finish setting.
• Make it ahead: The pudding can be assembled several hours in advance and refrigerated before baking.
• Reheat gently: Individual portions can be warmed in the microwave until heated through.
• Don’t skip the grease: Properly greasing the baking dish makes serving and cleanup much easier.

Prep Time:

20 minutes

Cooking Time:

50 minutes

Total Time:

1 hour 10 minutes

Nutritional Information:

Approximate per serving and will vary depending on bread, toppings, portion size, and optional ingredients.

• Calories: 385 kcal
• Protein: 7 g
• Sodium: 290 mg

FAQs

Can I use fresh bread for Banana Bread Pudding Cake?

Yes, you can use fresh bread, but slightly stale bread is preferred because it absorbs the custard more effectively. If using fresh bread, lightly toast the cubes first.

What type of bread is best for banana bread pudding?

Brioche, French bread, challah, Texas toast, or sturdy white bread all work well. Brioche creates an especially rich and tender dessert.

Can I make Banana Bread Pudding Cake ahead of time?

Yes. Assemble the dessert several hours ahead, cover it tightly, and refrigerate it until ready to bake. Allow it to sit at room temperature for a short time before baking.

Can I use frozen bananas?

Yes. Thaw frozen bananas completely and drain away any excess liquid before mashing them. Frozen bananas are excellent for baking because they become very soft and sweet after thawing.

Why is my bread pudding watery in the middle?

It may need additional baking time. Oven temperatures vary, and the type of bread can also affect how quickly the custard sets. Continue baking until the center is mostly set but still slightly soft.

Why did my Banana Bread Pudding Cake become dry?

Overbaking is the most common reason. Remove the cake once the center is set but still moist. It will continue to firm up while resting.

Can I add nuts?

Absolutely. Pecans and walnuts are both delicious in banana bread pudding. Toast them first for even better flavor.

Can I add chocolate chips?

Yes. Chocolate chips are an excellent addition. Add about ½ to 1 cup of chocolate chips before baking.

Can I make this recipe without heavy cream?

Yes. You can replace the heavy cream with additional whole milk. The finished dessert will still be delicious, although slightly less rich.

Can I make Banana Bread Pudding Cake without nuts?

Yes. Simply leave them out. The recipe will still have plenty of flavor from the ripe bananas, vanilla, cinnamon, and brown sugar.

How should I store leftovers?

Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual servings gently in the microwave or warm them in the oven.

Can I freeze Banana Bread Pudding Cake?

Yes. Allow it to cool completely, wrap it tightly, and freeze in an airtight container for up to 2–3 months. Thaw in the refrigerator before reheating.

What is the best topping for Banana Bread Pudding Cake?

Vanilla ice cream and warm caramel sauce are among the best toppings. Whipped cream, powdered sugar, pecans, and vanilla glaze are also excellent.

Can I make this dessert in a smaller baking dish?

Yes. You can divide the mixture between smaller baking dishes. Keep an eye on the baking time because smaller portions may cook faster.

Is Banana Bread Pudding Cake good for breakfast?

Yes. While it is sweet enough to serve as dessert, smaller portions can also be enjoyed as a special breakfast or brunch treat with coffee.

Conclusion

Banana Bread Pudding Cake is a warm, comforting, and incredibly flavorful dessert that combines everything people love about banana bread and classic bread pudding in one easy recipe. With ripe bananas, soft bread, creamy custard, cinnamon, vanilla, and brown sugar, every bite is rich, moist, and satisfying.

The golden edges and soft center make this homemade banana dessert especially delicious when served warm. Add caramel sauce, toasted pecans, whipped cream, or a scoop of vanilla ice cream for an unforgettable finishing touch.

Whether you’re looking for a way to use overripe bananas, a cozy Southern-inspired dessert, or an easy homemade treat for family and friends, this Banana Bread Pudding Cake is a recipe worth making again and again.

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