Walnut Banana Bread Pudding Recipe

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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!

—julles71

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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.

—DIZ♥

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9 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.

—mis7up

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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.

—marlakay

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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.

—zestychef

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Aug 05, 2012

made this with day old sourdough bread turned out great will do it again!

—sanderella

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May 28, 2012

This was amazing. This was my first time ever making bread pudding - but I love bread pudding without raisens and love banana bread - so when I had too many ripe bananas and too many Costco rolls left over this receipe was perfect. I ended up letting it be in the refridge for about 16-17 hours, as I prepared it mid day and cooked it the next morning - I was concerned it might be too soggy, but not at all. I also made this recipe without walnuts - as a personal preference. Preparing this dish was super, super easy.

—ALINCA5512

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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.

—Floren05

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Nutrition

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.

Nutritional Information

Walnut Banana Bread Pudding

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 734
Calories from Fat: 364

% Daily Value *
Total Fat 40.4g 62 %
Saturated Fat 22.5g 113 %
Cholesterol 155mg 52 %
Sodium 498mg 20 %
Potassium 591mg 17 %
Total Carbohydrates 83.2g 27 %
Dietary Fiber 3.6g 15 %
Protein 14.7g 29 %
** Sugars 50.3g
Vitamin A 17 %
Vitamin C 10 %
Calcium 25 %
Iron 40 %
Thiamin 36 %
Niacin 45 %
Vitamin B6 22 %
Magnesium 28 %
Folate 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.