Description
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.
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 385 kcal
- Sodium: 290 mg
- Protein: 7 g