Walnut Banana Bread Pudding Recipe - Allrecipes.com
Walnut Banana Bread Pudding Recipe
  • READY IN 10+ hrs

Walnut Banana Bread Pudding

Recipe by  

"My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 5 mins

    10 hrs 5 mins


  1. Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
  2. Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
  3. In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
  5. Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2011

This sounded like a good bread pudding recipe but I didn't want a banana flavor so i substituted 1 1/2 cups of Vanilla pudding for the mashed banana - it turned out DIVINE!!! Served it warm with 1/2 and 1/2 poured over it, delicious!

Most Helpful Critical Review
Jan 24, 2012

Expectations are everything and this didn’t turn out the way I expected. I was hoping for a bread pudding that leaned toward the lighter side with a custard like texture, but this turned out dense and heavy. It was so dense that it could be cut into solid pieces like a piece of cake. Talk about banana, banana, banana! The coconut milk was the ingredient that attracted me to this recipe and I couldn’t even taste it. I ended up making a rum sauce and poured it over the top for a contrasting flavor. All in all, it was good, but nothing I would make again.


18 Ratings

May 05, 2012

Ya know, I love a good bread pudding. I can't rave enough about this. I have issues with baking with bananas other then banana bread. I just don't like desserts baked with bananas. It just something about bananas baked, just I don't know, the flavors are weird. But give me a banana bread, and we are good to go. SO having said that.. I did have bananas that needed to be used, but I didn't want the "stand by" of banana bread. trying different recipes. I saw this and thought...geesh what could happen. What did happen is I fell in love with this breakfast treat. My husband was the same, bread puddings are his fave. I will say, I didn't have day old French bread, but did have an abdunance of different selections, that was getting to that point. Any good yeasted bread will work. And as far as the rest of the recipe, I followed to a T. I love the additon of the spices because they really made the flavor of the banana stand out with the compliments of the cinnamon. And there was no taste lingering from the coconut milk...which I expected to taste. Thank you soo much for the recipe. I was able to use up excess bananas, bread and coconut milk...all in one shot and enjoyed it termendously! No one in my house turned away from asking for seconds.

Aug 10, 2013

Not sure why people complain about the consistency of this pudding, the picture says it all and also - this is the way real bread pudding is supposed to be. I never made it before, and I knew I wanted banana walnut, and that is how I found the recipe. I took it to a BBQ last weekend and every single person went crazy over it. It is absolutely, positively delish and I agreed with those at the party, the BEST they ever had. Thanks!!!

Mar 29, 2012

Holy cow! This is close-your-eyes-and-say-mmmm delicious! I didn't and wouldn't change a thing. Not for the calorie-counter, this is rich, dense, and all about the banana. It's a plan ahead kind of dessert as you really do need to let it sit and soak the full 8 hrs to maximize the yumminess. Yes, you can cut it into pieces; good bread pudding is like that. The coconut milk adds more richness than coconut flavor, though a hint of coconut does come through. I really like this best at room temp, if you can wait that long. A real show-stopper.

Sep 17, 2012

I liked it but I think it was just too rich for my tummy. I also used light coconut milk. I still have half left in the freezer. My daughter liked it a lot, my husband said it was too much for him.

Aug 31, 2013

Yum. I followed it fairly closely, except I added extra cinnamon and vanilla. It was moist and delicious. Next time I might add chocolate chips or cocoa powder for an extra element.

May 12, 2013

The flavor is fantastic! Reading the reviews on how the coconut flavor doesn't come through, I added 1/2 tsp or 1 tsp of coconut extract and it was perfect! However I found this bread pudding to be a bit greasy. In fact I halved the amount of butter because I just didn't find it necessary and I substituted the heavy cream with skim milk. I've never cooked/ baked with coconut milk before so maybe it makes things naturally oily...? But even with the changes I made, I still find it a bit heavy on the stomach. Very delicious though! Just not quite the light breakfast bread pudding I was expecting.


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  • Calories
  • 734 kcal
  • 37%
  • Carbohydrates
  • 83.2 g
  • 27%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 498 mg
  • 20%

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

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