ADVERTISEMENT
ADVERTISEMENT

Banana Bread Pudding

Sharing is caring!

Greek Yogurt Banana Maple Bread Pudding is a delightful twist on the classic dessert. The tanginess of Greek yogurt perfectly balances the sweetness of ripe bananas and maple syrup, creating a harmonious blend of flavors. The addition of crunchy walnuts adds a wonderful texture contrast, making each bite a delightful experience. This bread pudding is not just a dessert; it’s a comforting embrace in a dish, perfect for sharing with loved ones.

This dish is a testament to the magic of simple ingredients coming together to create something extraordinary. The use of sourdough bread gives it a unique depth of flavor, and the golden-brown sugar crust adds just the right amount of sweetness. Whether served as a warm treat on a chilly evening or as a special brunch item, this bread pudding is sure to impress. Its homely appearance, enriched with the natural goodness of bananas and yogurt, makes it a heartwarming addition to any table.

Banana Bread Pudding Recipe

Ingredients

  • 4 ripe bananas
  • 6 large eggs
  • 1 cup of low-fat milk
  • 1 cup of low-fat vanilla Greek yogurt
  • 3/4 cup of dark pure maple syrup (plus extra for serving, if you like)
  • 1/4 cup of half and half cream
  • 1 tablespoon of vanilla extract
  • 1 pound of sourdough bread (crusts removed, bread cubed)
  • 1 tablespoon of unsalted butter (softened)
  • 1/4 cup of chopped walnuts
  • 1 tablespoon of turbinado sugar or coarse sanding sugar
  • Whipped cream (for serving)
  • Additional maple syrup (for serving)

[adsforwp id=”8799″]

Instructions

  1. In a large bowl, mash one banana. Add the eggs, milk, Greek yogurt, ¾ cup maple syrup, half and half, and vanilla extract. Whisk everything together until well combined.
  2. Fold in the cubed sourdough bread until it’s fully coated with the mixture. Cover the bowl and let it chill in the refrigerator for 4 to 8 hours.
  3. Preheat your oven to 350°F (175°C). Using the softened butter, grease a 13×9-inch baking dish or a 10.25-inch cast iron skillet.
  4. Give the bread mixture a good stir. Spread half of it into the bottom of your prepared dish or skillet. Take two of the remaining bananas, slice them, and lay the slices over the bread layer.
  5. Top with the rest of the bread mixture. If there’s any leftover batter in the bowl, drizzle it over the top.
  6. Cut a 10×10-inch square of parchment paper and lightly coat one side with cooking spray. Place it, sprayed side down, over the bread pudding. Secure the edges with aluminum foil.
  7. Bake in the preheated oven until it’s hot throughout and puffed up in the center, which should take about 40 to 50 minutes. Then, remove the parchment and foil.
  8. Sprinkle the top with chopped walnuts and turbinado sugar. Return it to the oven and bake until the top is nicely browned, about 20 to 30 minutes more.
  9. Once done, take it out of the oven and let it cool for 10 to 30 minutes.
  10. Slice the last banana. Serve the warm bread pudding topped with fresh banana slices, a dollop of whipped cream, and a drizzle of maple syrup, if desired.

[adsforwp id=”8803″]

Banana Bread Pudding FAQS

What is banana bread pudding made of?

Banana bread pudding is typically made from cubed or torn bread (often stale or day-old), ripe bananas, a custard mixture (which includes eggs, milk, and sometimes cream), sweeteners like sugar or maple syrup, flavorings such as vanilla extract, and occasionally additional ingredients like Greek yogurt for tanginess and nuts for added texture.

How long can you eat banana bread pudding?

Banana bread pudding is best eaten within 2-3 days of making it, provided it’s stored in the refrigerator. This timeframe helps ensure the pudding retains its freshness and prevents the bananas from over-ripening or becoming too mushy.

What does banana pudding contain?

Traditional banana pudding typically contains layers of vanilla-flavored custard or pudding, ripe bananas, and vanilla wafers or cookies. It’s often topped with whipped cream or meringue for added texture and flavor.

Why is banana pudding so popular?

Banana pudding is popular due to its creamy texture, sweet and comforting taste, and the universal appeal of bananas. It’s a classic dessert often associated with family gatherings and homestyle cooking, evoking nostalgia and warmth. The simplicity of its preparation and the balance of flavors also contribute to its widespread popularity.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Bread Pudding

Satisfy your dessert cravings with this heavenly Banana Maple Bread Pudding made with Greek yogurt. A delightful treat for any day! ????????????

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  1. 4 ripe bananas
  2. 6 large eggs
  3. 1 cup of low-fat milk
  4. 1 cup of low-fat vanilla Greek yogurt
  5. 3/4 cup of dark pure maple syrup (plus extra for serving, if you like)
  6. 1/4 cup of half and half cream
  7. 1 tablespoon of vanilla extract
  8. 1 pound of sourdough bread (crusts removed, bread cubed)
  9. 1 tablespoon of unsalted butter (softened)
  10. 1/4 cup of chopped walnuts
  11. 1 tablespoon of turbinado sugar or coarse sanding sugar
  12. Whipped cream (for serving)
  13. Additional maple syrup (for serving)

Instructions

  1. In a large bowl, mash one banana. Add the eggs, milk, Greek yogurt, ¾ cup maple syrup, half and half, and vanilla extract. Whisk everything together until well combined.
  2. Fold in the cubed sourdough bread until it’s fully coated with the mixture. Cover the bowl and let it chill in the refrigerator for 4 to 8 hours.
  3. Preheat your oven to 350°F (175°C). Using the softened butter, grease a 13×9-inch baking dish or a 10.25-inch cast iron skillet.
  4. Give the bread mixture a good stir. Spread half of it into the bottom of your prepared dish or skillet. Take two of the remaining bananas, slice them, and lay the slices over the bread layer.
  5. Top with the rest of the bread mixture. If there’s any leftover batter in the bowl, drizzle it over the top.
  6. Cut a 10×10-inch square of parchment paper and lightly coat one side with cooking spray. Place it, sprayed side down, over the bread pudding. Secure the edges with aluminum foil.
  7. Bake in the preheated oven until it’s hot throughout and puffed up in the center, which should take about 40 to 50 minutes. Then, remove the parchment and foil.
  8. Sprinkle the top with chopped walnuts and turbinado sugar. Return it to the oven and bake until the top is nicely browned, about 20 to 30 minutes more.
  9. Once done, take it out of the oven and let it cool for 10 to 30 minutes.
  10. Slice the last banana. Serve the warm bread pudding topped with fresh banana slices, a dollop of whipped cream, and a drizzle of maple syrup, if desired.
  • Author: Valerie
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes

Nutrition

  • Calories: 334 kcal

You may also like…

ADVERTISEMENT

Leave a Comment

Recipe rating