Dairy Farmers of Canada

Banana Bread Pudding

This recipe is taken from the 2004 Milk Calendar. What better way to use up ripe bananas than this easy dessert. The ultimate in comfort food, bread pudding never goes out of style.
- Christine Cushing

  • Prep: 15 min
  • Cooking: 1 h
Yields 6 - 8 servings
banana bread pudding


  • 2 tbsp (30 mL) butter softened
  • 1 loaf crusty French bread or bakery-style multi-grain bread (about 1 lb/500 g)
  • 4 eggs
  • 3/4 cup (180 mL) packed brown sugar
  • 4 cups (1 L) Milk
  • 1 1/2 cups (375 mL) mashed ripe banana
  • 1 tbsp (15 mL) vanilla extract
  • 1 cup (250 mL) dried cranberries or tart cherries (optional)
  • Icing sugar
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Preheat oven to 350 °F (180 °C). Spread butter into 13 x 9-inch (33 x 23 cm) glass baking dish; set aside.

Cut bread into 1-inch (2.5 cm) cubes; set aside. In large bowl, whisk together eggs and sugar; whisk in milk, banana and vanilla extract. Add bread and cranberries (if using) to bowl and toss gently to coat. Let stand at room temperature for 10 min or until bread is soaked through.

Pour into prepared baking dish. Bake for about 50 to 60 min or until puffed, golden and knife inserted in centre comes out clean. Serve warm or cold. Dust with icing sugar before serving.


Very ripe bananas (with brown spots) give the best flavour to baked goods. As bananas ripen, pop them (unpeeled) in a resealable freezer bag and freeze. To use, thaw in a bowl in the refrigerator or defrost in the microwave, remove peel and mash.

For the Adventurous: For a more decadent dessert, add 1/2 cup (125 mL) chopped bittersweet chocolate with bread cubes; serve topped with 35 % whipped cream.

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Nutritional information

Per serving
Energy: 415 Calories
Protein: 13 g
Carbohydrate: 69 g
Fat: 10 g
Fibre: 2.6 g
Sodium: 501 mg

Top 5 Nutrients

(% DV*)
Calcium: 21 % / 229 mg
Folate: 45 %
Riboflavin: 35 %
Thiamin: 31 %
Vitamin D: 29 %