Caramelized Banana Bread Pudding

Caramelized Banana Bread Pudding

Home made banana bread takes on a whole new look in this wonderful banana bread pudding – a warm and hearty dessert! 8 servings

Prep Time



Total Time






Banana Bread
1 1/2
cups Gold Medal™ whole wheat flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup granulated sugar
cup canola oil
egg whites
cup mashed ripe bananas (2 large)
cup fat-free (skim) milk
teaspoon vanilla
cup chopped walnuts or pecans, toasted
1 1/2
cups fat-free (skim) milk
teaspoon vanilla
cup fat-free egg product
teaspoons turbinado sugar (raw sugar)
  1. Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
  2. Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
  3. Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
  4. In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn’t fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
  5. Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
  6. Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.
Makes 8 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Banana bread can be made ahead. After cooling completely (about 2 hours), wrap loaf tightly and store at room temperature up to 4 days, refrigerate up to 10 days or freeze up to 3 months.

Nutrition Information:

1 Serving (1 serving)
  • Calories 180
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 230mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 2g,
    • Sugars 16g),
  • Protein 7g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.