Banana Bread Pudding
Sliced bananas add extra deliciousness to this vegan banana bread pudding recipe! With cozy spices, tender custard-soaked bread and chopped walnuts, this one’s destined to be a brunch (or dessert!) favourite.
Forget breakfast, lunch, and dinner—brunch is the best meal of the day and the proof is in the pudding. Banana bread pudding, that is. While weekday breakfasts tend to be rushed affairs, a weekend or holiday brunch gives you the extra time to enjoy a sit-down breakfast and I don’t think it gets any better than this cozy banana bread pudding recipe!
Why You’ll Love This Banana Bread Pudding Recipe
- Completely vegan. Bread pudding is usually made with milk or cream and eggs, but this recipe uses plant-based alternatives to make it vegan-friendly.
- Full of flavour and texture. The combination of ripe bananas, cozy spices, and chopped walnuts means layers of flavour and contrasting textures in every bite.
- Perfect for brunch. I love that this recipe can be made ahead, which makes it great for entertaining. Assemble it the night before and pop it in the oven in the morning!
- Great for dessert too. Add a scoop of vanilla ice cream and your banana bread pudding goes from brunch to dessert!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened plant milk – You can use any you like as long as it’s not flavoured.
- Cornstarch – This helps thicken the custard in the absence of eggs.
- Coconut cream – AKA the creamy solids at the top of a can of coconut milk. You can also buy cans that are just coconut cream, which is what I use here.
- Maple syrup
- Cinnamon – You can swap in another cozy spice (or spice blend), but you can never go wrong with cinnamon!
- Salt
- Vanilla extract
- Walnuts – I prefer walnut pieces, since they’re less expensive than whole walnuts.
- Vegan butter – Homemade vegan butter is my go-to, but store-bought is fine.
- Coconut sugar
- Ciabatta – You’ll need stale cubed bread; stale bread absorbs more of the custard than fresh.
- Bananas
How to Make Banana Bread Pudding
- Make the custard. Blend the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla in a blender.
- Heat. Add the custard to a saucepan. Bring to barely a boil, then reduce the heat to low, and simmer for 3-5 minutes, or until thickened.
- Make the walnut filling. Mix the walnuts, melted vegan butter, coconut sugar, and cinnamon.
- Assemble. Place ¼ of the bread into the bottom of a loaf pan coated with nonstick spray. Drizzle 1 cup of custard over the bread, followed by half of the sliced bananas, half of the walnut filling, ¼ of the bread cubes and another cup of custard. Repeat with a second loaf pan.
- Rest. Let the bread pudding sit for 1 hour so the custard can soak into the bread.
- Bake. Bake the bread pudding in a 375ºF oven for 50 minutes, or until it’s set.
- Cool. Let the banana bread pudding rest for 10 minutes before serving.
Tips for Success
- Dry the bread in the oven if needed. If you don’t have time to let the bread cubes sit overnight to go stale, you can dry them out in the oven for a quicker alternative.
- Use ripe (but not over-ripe) bananas. This isn’t like making one-bowl vegan banana bread where you want the bananas to be completely brown. A yellow banana or one with a few flecks of brown is perfect.
- Let it rest before serving. Giving the banana bread pudding time to rest after baking allows the custard to set and makes it easier to slice.
Variations
- Add chocolate. For a more decadent spin on this recipe, incorporate vegan chocolate chips into the layers for a richer bread pudding.
- Use a different type of bread. Instead of ciabatta, try vegan Japanese milk bread or no knead bread.
- Switch up the nuts. If walnuts aren’t your thing, try pecans, almonds, macadamias, or hazelnuts. Pepitas are a great nut-free option.
Serving Suggestions
You can’t go wrong with a dollop of coconut whipped cream or cashew whipped cream on top of this banana bread pudding, or try a drizzle of vegan caramel sauce. Ice cream is also good, especially when it melts over the warm pudding!
How to Store Leftovers
Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.
More Brunch Favourites
- Apple Streusel Muffins
- Silver Dollar Pancakes
- Cinnamon Roll French Toast
- Biscuits and Gravy Casserole
- Pumpkin Waffles
Enjoy friends! If you make this banana bread pudding recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Banana Bread Pudding
Ingredients
- 1 ½ cups unsweetened plant milk, 355 ml
- ¼ cup cornstarch, 32 grams
- 1 (14.5-ounce) can coconut cream, 425 grams
- ½ cup maple syrup, 156 grams
- ½ tablespoon cinnamon, 4 grams
- 1 teaspoon salt, 6 grams
- 1 ½ teaspoons vanilla, 7 ml
- 1 ½ cups chopped walnuts, 170 grams
- 2 tablespoons vegan butter, melted, 28 grams
- 2 tablespoons coconut sugar, 18 grams
- ½ teaspoon cinnamon, 1 gram
- 1 pound ciabatta, cubed and left to dry out on a sheet pan overnight*, 454 grams
- 3 bananas, sliced thin
Instructions
- Grease 2 loaf pans with non-stick baking spray.
- Add the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla to a blender. Blend until smooth.
- Add the contents of the blender to a saucepan. Bring the mixture barely to a boil, reduce the heat to low, and let the custard simmer for 3-5 minutes or until thickened, whisking consistently.
- While the custard is simmering, mix the walnuts, melted vegan butter, coconut sugar, and cinnamon together. Set aside.
- Spread ¼ of the bread into the bottom of one of the prepared loaf pans. Drizzle 1 cup of the custard over the top, followed by half of the sliced bananas and half of the walnut filling. Next, spread ¼ of the bread cubes over the banana-walnut layer. Drizzle with another cup of custard. Use the back of a spatula to press everything down a bit. You want the bread to absorb the custard. Repeat with the second loaf pan and the remaining ingredients.
- Let the unbaked bread pudding rest for 1 hour.
- Preheat the oven to 375°F (190°C).
- Bake the bread pudding for 50 minutes or until the custard has all but set.
- Remove the bread pudding from the oven and let it rest for 10 minutes before slicing (or scooping) and serving.
Notes
- * If you’re feeling impatient, you can dry the ciabatta out just before assembling the bread pudding. Spread it out on a baking sheet and bake at 250°F (121°C) for ~20 minutes or until it feels significantly dryer to the touch.
- To store: Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
- To freeze: You can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This looked amazing and I thought that if it was anything like your banana bread, that it will be delicious. Heads up, I added chocolate chips and can I say, the final product was top tiered! Loved it and everyone asked for seconds!
Is there an an option for gluten free diets when it comes to the bread? Thanks.
Hi Marjorie,
Yes! Any gluten free bread works here! I would get the sturdiest one you can find since sometimes they’re a bit soft, or slightly toast it so it resembles “stale”