Warm banana bread pudding with a vanilla sauce drizzle. A warm comforting dessert that even tastes great leftover. Eat this banana bread pudding cold the next morning with your cup of coffee for a sweet breakfast treat.
Dessert and breakfast in one! This Banana Bread Pudding serves as both. This is one of my favorite recipes. I found this recipe in the 1996 Taste of Home Collectors Edition Magazine and slightly adapted the recipe. No, it doesn’t call for actual banana bread. You can pick up a French loaf in the bakery section of your grocery store and let it sit for a day. The fresh bananas, cinnamon, nutmeg and vanilla give it that banana bread flavor.
I love everything banana. Give me a banana and I will make dessert (and occasionally a smoothie). I have 12 recipes on this blog that call for bananas. Here you can find all my banana recipes. I also just started a Banana Recipe Pinterest Board if you would like to follow that board for fantastic banana recipes.
I like making this Banana Bread Pudding in the Fall. The weather gets cooler and there is nothing better than warm desserts to end an evening. The warm vanilla sauce takes this pudding to a whole new level. I use the same warm vanilla sauce to drizzle over my Dutch Baby Pancake. This bread pudding sauce doesn’t use alcohol such as bourbon or rum unlike many other sauces. I didn’t feel it would work with the bananas. However a glass of smooth whiskey with vanilla notes would pair nicely with this dessert.
Who knew stale bread could turn into something so delicious. I always buy a French loaf when I run into the grocery store. They usually cost around $1 and if is goes stale I always have bananas laying around.