Banana Oat Bread Pudding Recipe -
Banana Oat Bread Pudding Recipe

Banana Oat Bread Pudding

Recipe by  

"One time I had a lot of oats leftover so I made up this concoction in 40 minutes. You can add more sugar or bananas to your sweet delight."

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Ingredients Edit and Save

Original recipe makes 1 8x8 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 35 mins


  1. In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  3. To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2006

Mine was DELICIOUS. But I must say that I did make quite a few changes.... 6 slices of bread instead of 4, 1/4 cup applesauce plus 1 tablespoon smart balance light instead of butter, added 1 teaspoon vanilla, and 2 tsp. cinnamon. Omitted raisins and added 1/2 cup walnuts. While the bread and oats were soaking, I mixed together everything but the bananas. I mashed up one of the 4 bananas and added it to the cinnamon mixture and let it soak in the fridge while the bread/oats were doing their thing for about 1 1/2 hours. Baked for 55 minutes and came out perfect! (see my photo!) I recommend 'chopping' the bananas instead of slicing so that you get more of them distributed throughout the dish and you get a little in every bite. This was great for dessert but even better for breakfast. I think rum or rum extract would really make this yummy.

Most Helpful Critical Review
Dec 02, 2010

OK, but next time I'll mash the bananas as the slices were a rather odd texture. I also added cinnamon and 2 eggs.

Jan 19, 2004

Pretty tasty - I used white bread instead of whole wheat, light margarine instead of butter, and nonfat milk instead of lowfat, and I don't think it made a difference. I did use raisins. This is a good way to use leftover bananas, oats, the heels of bread loaves. The only addition I would make is a pinch or two of cinnamon - without it, this recipe was a little bland.

Aug 09, 2006

My husband loves it! And it smells wonderful. I did add 2 eggs as other people have suggested, the pudding seems to hold better. I served it with vanilla ice cream. It's a hit!!!

Apr 11, 2003


Feb 08, 2006

I used some suggestions given: I added cinnamon and vanilla extract and walnuts. Also, I used applesauce instead of butter, and soy milk instead of regular milk (to lower fat and cholesterol). I cut down the bananas to 2, and used the Splenda/brown sugar mixture to cut sugar calories. I added currants as well as Heath toffee chips to sweeten it up, because I was making it for a dessert. I served with vanilla bean ice cream and drizzled caramel sauce on it. It would not have been sweet enough for a dessert otherwise. I rated the recipe as a 4 by itself, but with all my changes/additions, it was a 5! I got rave reviews and everyone wanted more.

Apr 17, 2003

This has now become a staple dessert in my home. I use soy milk, substituted sucanat for the sugar, use only one banana and added a sprinkling of chocolate chips to the top. My family LOVES this, and it's so EASY!

May 27, 2006

Wonderful! Only had 2 bananas and used nonfat powdered milk. Replaced the oil with applesauce and it came out great! Will definitely make it again.


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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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