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Caramelized Banana Bread Pudding

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  • Prep 35 min
  • Total 2 hr 50 min
  • Servings 12
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Home made banana bread takes on a whole new look in this wonderful banana bread pudding – a warm and hearty dessert!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Banana Bread

  • 1 1/2 cups Gold Medal™ whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 cup mashed ripe bananas (2 large)
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1/4 cup chopped walnuts or pecans, toasted

Custard

  • 1 1/2 cups fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1 cup fat-free egg product
  • 4 teaspoons turbinado sugar (raw sugar)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

180 Calories, 5g Total Fat, 7g Protein, 26g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
180
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
240mg
7%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
16g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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