Banana Bread Pudding Recipe

Banana Bread Pudding Recipe

This banana bread pudding recipe is one I use when I’ve few ingredients in the house.  I can’t have everything all the time and what I like about this recipe is that it’s based on a Nelson Slice recipe that uses water, instead of milk!  That was ideal as I had no milk at all.

I had two completely black bananas to use up – and I had just five slices of bread left to get rid of.  Neither are the ideal quantity, but I decided to work with what I had instead of wishing I had different ingredients 🙂

I baked this in my mini oven.


  • 5 slices of bread, including a crust as that’s what I had (approximately 200 grams)
  • 1-2 black bananas – but you can use fresh if you wish. 1 is enough, but I had 2.
  • 50 grams of dark brown sugar, but any sugar will work
  • 1 small egg – I didn’t really have a small one, so just used the smallest in the box
  • 1 tablespoon of regular granulated sugar, to sprinkle on at the end.
  • Oil/butter to grease your dish, or take a chance as this is a moist mix.


  1. Break up the bread into a bowl and pour water into the bowl, to get the bread sodden.
  2. Squeeze out the liquid from the wet bread, discarding all the water.
  3. Mash up the bananas.
  4. Whisk the egg and combine the wet bread, mashed bananas, sugar and egg until they’re well combined.
  5. Grease an ovenproof dish and pour your mixture into your dish.
  6. Bake at 180°-190°C (360°-370°F)for 30-40 minutes until the top’s browned and the middle’s set.
  7. Leave it to sit in the oven for 5 minutes or so, to help it to firm up.
  8. Sprinkle a tablespoon of regular granulated sugar on top.

Serve hot or cold.

Note/verdict: In all honesty this was very moist, yet firm, and VERY banana tasting.  The recipe didn’t need the 2nd banana, but I wanted to use it up, so in it went!  Also, my egg wasn’t really small enough for this quantity.  In a perfect world I’d have added a couple more slices of bread, only used one banana and found a smaller egg.

But kitchens aren’t perfect places are they – and you often find you have to work with what you have!

It was tasty though!

My first, square ceramic, dish wasn’t large enough for this to fit into, so I also used one of my new Falcon enamelware small dishes.  If I’d measured things sooner I’d have realised the two of those wouldn’t fit in the mini oven at the same time, so I had to cook one after the other.

While the second was cooking, I polished off the whole four portions in the first dish!

Banana Bread Pudding