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banana bread pudding in a casserole dish from overhead

Banana Bread Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Katie Webster
  • Total Time: 5 hours 45 minutes
  • Yield: 10 servings 1x


This Banana Bread Pudding is out-of-this-world-good my friends. It is made with bread soaked in a rich and tangy custard made with fresh eggs, bananas, maple syrup, vanilla Greek yogurt and crunchy walnuts. It’s an easy, fuss-free homestyle dessert to make with overripe bananas!


Units Scale
  • 4 ripe bananas
  • 6 eggs
  • 1 cup low-fat milk
  • 1 cup low-fat vanilla Greek yogurt
  • 3/4 cup dark pure maple syrup, plus more for serving if desired
  • 1/4 cup half and half
  • 1 tablespoon vanilla extract
  • 1 pound sourdough bread, crusts removed and cubed
  • 1 tablespoon softened unsalted butter
  • 1/4 cup chopped walnuts
  • 1 tablespoon turbinado or coarse sanding sugar
  • whipped cream and maple syrup for serving


  1. Mash one banana in a large bowl. Add eggs, milk, Greek yogurt, ¾ cup maple syrup, half and half and vanilla and whisk to combine.
  2. Add bread and stir to combine. Cover and refrigerate 4 hours to 8 hours.
  3. Heat oven to 350ºF. Grease a 13 by 9-inch casserole dish or 10.25-inch cast iron skillet with butter.
  4. Re-stir the bread mixture. Spread half of the bread mixture into the bottom of the dish ot skillet. Slice two bananas and spread over the bread layer.
  5. Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top. Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.
  6. Bake until steaming hot, and puffed in the center, 40 to 50 minutes. Remove parchment and foil and sprinkle with walnuts and turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool 10 to 30 minutes. Slice the remaining banana and serve on top of the warm bread pudding with, whipped cream and maple syrup if desired.


To store leftovers, keep covered in the refrigerator up to 3 days. 

To reheat place serving in microwave safe dish and microwave on 50% power for 1 minute per serving. Alternatively reheat entire casserole at 300 degrees (covered with foil) until steaming hot. It will not be as crispy on top.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1/8 casserole
  • Calories: 334
  • Sugar: 30 g
  • Sodium: 311 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 60 g
  • Fiber: 4 g
  • Protein: 12 g
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