Banana Bread Pudding Cake | Moist, Easy Dessert Recipe Guide

There’s something quietly magical about a dessert that’s both simple and comforting, and this Banana Bread Pudding Cake fits the bill perfectly. Imagine the cozy warmth of classic bread pudding meeting the familiar sweetness of banana bread—then baked as a “cake” you can unmold and slice with pride. This recipe delivers a custardy center, caramelized edges, and a heady banana aroma that perfumes your kitchen. It’s the kind of dessert that invites everyone to linger at the table for an extra cup of tea or coffee. You’ll get straightforward steps, approachable ingredients, and plenty of tips to help you nail the texture every time. Whether you’re baking for a weekend family treat, a potluck, or a holiday table, this Banana Bread Pudding Cake brings comfort, charm, and just the right hint of celebration.

What Makes This Banana Bread Pudding Cake Irresistible

This dessert combines the nostalgic appeal of banana bread with the silky, custardy bite of a classic bread pudding. Because it’s baked in a springform pan, it looks like a cake—sturdy enough to slice and serve, yet tender enough to melt in your mouth. The bananas add natural sweetness and aroma, while the custard gently sets to a creamy texture that stays moist for days. You can dress it up with a glossy maple-butter drizzle or keep it plain and let the caramelized top speak for itself. It’s wonderfully adaptable: use brioche, challah, or even leftover cinnamon bread; add walnuts for crunch or chocolate chips for decadence. And best of all, it’s forgiving—perfect for bakers who want a beautiful, crowd-pleasing dessert without the fuss of fancy techniques.

What You’ll Need: Ingredients for Banana Bread Pudding Cake

• Day-old brioche or challah (about 10–12 cups, cubed; roughly 1 pound) – The backbone of the cake; slightly dry bread soaks up the custard and bakes into a rich, cohesive crumb.
• Ripe bananas (4 large, mashed) – Provide natural sweetness, moisture, and that classic banana bread flavor; the riper, the better.
• Eggs (4 large) – Help the custard set and give the cake its sliceable structure without making it dry.
• Whole milk (2 cups) – Lightens the custard so it’s creamy but not overly heavy.
• Heavy cream (1 cup) – Adds silkiness and a luxurious mouthfeel to the custard.
• Granulated sugar (3/4 cup) – Sweetens evenly without overpowering the banana flavor.
• Light brown sugar (1/4 cup, packed) – Deepens the caramel notes and helps the top form a lovely color.
• Unsalted butter (4 tablespoons, melted and slightly cooled) – Enriches the mixture and lends a subtle buttery finish.
• Vanilla extract (2 teaspoons) – Enhances the banana flavor and rounds out the custard.
• Ground cinnamon (1 teaspoon) – Warm spice that complements banana and bread alike.
• Freshly grated nutmeg (1/4 teaspoon) – Adds a gentle, aromatic lift; a little goes a long way.
• Kosher salt (1/2 teaspoon) – Balances sweetness and sharpens flavors.
• Optional: chopped walnuts or pecans (1/2 cup) – For texture and a toasty, nutty bite.
• Optional: chocolate chips (1/2 cup) – For a dessert-forward version with melty pockets of chocolate.
• Optional: dark rum or bourbon (1–2 tablespoons) – Adds a subtle, grown-up note that pairs beautifully with banana.
• Optional finishing touch: demerara sugar (1–2 tablespoons) – Sprinkled on top for a lightly crackly, caramelized finish.
• Optional quick drizzle: maple-butter glaze – Warm 1/3 cup maple syrup with 1 tablespoon butter and a pinch of salt for serving; it adds shine and a cozy sweetness.

How to Make It: A Step-by-Step Banana Bread Pudding Cake Walkthrough

1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment, then lock the ring. Butter the pan’s sides for easy release. Wrap the exterior in two layers of foil to keep moisture out during the water bath.
2. Get the water bath ready. Place a large roasting pan on the middle rack. Put a kettle of water on to boil. The water bath helps the custard bake gently and evenly.
3. Dry out the bread (optional but helpful). If your bread isn’t quite stale, spread the cubes on a baking sheet and toast in the preheated oven for 8–10 minutes, just until dry to the touch. This helps the custard soak in without making the cake soggy.
4. Mash the bananas. In a large bowl, mash 4 ripe bananas until mostly smooth. A few small lumps are fine; they’ll melt into the custard as it bakes.
5. Mix the custard base. Whisk the eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt into the bananas until smooth.
6. Add dairy and butter. Whisk in the milk, cream, and melted butter. If using rum or bourbon, whisk it in now. The mixture should be lush and pourable.
7. Combine bread and custard. Add the bread cubes to the bowl and gently fold until every piece is coated. If using nuts or chocolate chips, fold them in. Let the mixture rest for 15–20 minutes so the bread fully absorbs the custard.
8. Transfer to the pan. Scrape the soaked bread mixture into the prepared springform and smooth the top. For a little sparkle, sprinkle 1–2 tablespoons demerara sugar on top.
9. Set up the water bath. Carefully place the foil-wrapped springform pan into the roasting pan. Pour the hot water into the roasting pan until it reaches about halfway up the sides of the springform.
10. Bake. Bake for 55–65 minutes, until the edges are set and slightly puffed, and the center has a gentle jiggle when you nudge the pan. An instant-read thermometer inserted near the center should read about 175°F (80°C).
11. Cool briefly. Remove the roasting pan from the oven. Carefully lift out the springform, remove the foil, and cool on a rack for 15–20 minutes.
12. Unmold the “cake.” Run a thin knife around the edge, then release the springform ring. If you like, slide a spatula under the parchment and transfer the cake to a serving plate.
13. Finish and serve. Serve warm as is, or spoon over the warm maple-butter glaze. It’s equally lovely at room temperature, and slices even more cleanly once cooled.
14. Optional caramelized top. For a lightly crackly crust, sprinkle a touch more demerara sugar and broil the top for 1–2 minutes, watching closely. Let cool a few minutes before slicing.

Time & Prep at a Glance

Plan for a relaxed bake that fits easily into an afternoon. Here’s what to expect:

• Active prep: 20–25 minutes (including bread toasting if needed)
• Soaking time: 15–20 minutes (lets the bread drink up the custard)
• Baking time: 55–65 minutes, depending on your oven
• Cooling/unmolding: 15–20 minutes
• Total time: About 1 hour 50 minutes to 2 hours 10 minutes
• Best moment to enjoy: Warm after unmolding, or at room temperature for cleaner slices. It’s also delicious chilled the next day.

Pro Tips to Help You Succeed

• Use day-old bread. Slightly stale brioche or challah soaks up the custard while keeping definition, so your cake doesn’t turn mushy.
• Let it sit before baking. The 15–20 minute soak ensures every cube absorbs custard, leading to a cohesive, creamy texture.
• Don’t skip the water bath. Gentle, even heat prevents curdling and helps the custard set tenderly. If you must skip, bake in a buttered 9x13-inch dish without unmolding, and check for doneness a bit earlier.
• Watch for the wobble. Pull the cake when the center still has a soft jiggle. Overbaking dries out the custard.
• Use a thermometer if unsure. An internal temperature around 175°F (80°C) signals the custard has set without overcooking.
• Choose your add-ins thoughtfully. Nuts add crunch; chocolate chips tilt it toward dessert decadence. Keep total add-ins to about 1 cup so the cake sets properly.
• Make it your own. Try a swirl of peanut butter or Nutella, a handful of blueberries, or a sprinkle of toasted coconut. Keep the base ratios consistent.
• For clean slices. Let the cake cool to just warm or even chill for 1–2 hours. Wipe the knife between cuts for neat edges.
• Storage. Refrigerate leftovers well wrapped for up to 4 days. Reheat slices in a low oven (300°F/150°C) for 10–12 minutes or microwave gently.

Nutrition at a Glance

These values are estimates for 1 of 12 servings, without optional nuts or chocolate:

• Calories: ~370
• Protein: ~7 g
• Carbohydrates: ~50 g
• Total fat: ~16 g
• Saturated fat: ~9 g
• Fiber: ~2 g
• Total sugars: ~28 g
• Sodium: ~220 mg

If you add nuts or chocolate, expect a slight increase in calories and fat, along with extra texture and richness.

Questions, Answered

Can I use banana bread instead of brioche or challah?

Yes, but make a couple of adjustments since banana bread is already sweet and moist. Reduce the granulated sugar by 2–3 tablespoons and shorten the soaking time to about 10 minutes to avoid a dense texture. The result will be extra banana-forward and very tender.

How can I make this dairy-free or lighter?

For dairy-free, use full-fat coconut milk (1 cup) plus unsweetened almond or oat milk (2 cups) in place of the milk and cream, and swap butter for a plant-based alternative. For a lighter version, use 3 cups of 2% milk and cut the butter to 2 tablespoons; the cake will be a touch less rich but still delicious.

What’s the best way to store and reheat leftovers?

Cool completely, then cover and refrigerate for up to 4 days. Reheat individual slices in a 300°F (150°C) oven for 10–12 minutes or microwave gently in 20–30 second bursts. You can also freeze well-wrapped slices for up to 2 months; thaw overnight in the fridge before reheating.

A Parting Note to Send You Off Inspired

There’s an easy kind of joy in pulling this Banana Bread Pudding Cake from the oven—the kitchen smells like a hug, and the first slice always earns a smile. It’s humble yet special, the sort of dessert that invites people to stay a little longer and share a story. Let the warm spices, tender crumb, and gentle banana sweetness do the talking, and don’t be surprised if it becomes a regular request. Happy baking, and may this cozy cake bring a little extra comfort to your table.