Falling in love is easy when you taste gluten free banana bread pudding! If you are looking for an easy recipe that can be served as a breakfast or a dessert, then you are in luck! I can’t wait to explain to you how to make your banana fosters bread pudding.
First, let me begin by warning you that this is one of the best recipes for bread pudding I have ever tasted! It’s warm, sweet and the marriage of cinnamon, bananas, and maple syrup is out of this world! This recipe is loosely based on my Gluten Free Old-Fashioned Bread Pudding recipe.
If Mr. Fearless Dining or my kids even catch a whiff of me making this banana bread pudding recipe, they get overly excited! I can understand why because it is truly delicious! My kids like to call this Bananas Foster Bread Pudding because the flavors are so close.
The way this recipe was born is because my children hate the ends of gluten free bread. So, I like to freeze the heels and use them in all sorts of recipes. Best decision I have ever made because it saves $$!
What is bread pudding?
Bread pudding is a dish that was invented to use up stale or extra leftover bread. No one wanted to throw the food out, and instead of letting it go to waste they decided to make a recipe out of it.
I make bread puddings fairly often so if you love this banana bread pudding recipe, you should take a look at these tasty bread pudding desserts I have made with ends and crusts!
Just in case you are a beginner when it comes to gluten free eating, I thought I would tell you about my guide to help you. Take a look at this gluten free pantry essentials and equipment recommendations because it will give you lots of guidance.
One of my favorite things about this banana bread pudding recipe is that it is really versatile. You can add ingredients, make it dairy-free or even make it nut-free. Adjust it to your liking, and you will savor every bite.
- Chocolate Chips - add your favorite chocolate chips to take this to a new level! Bananas and chocolate go together perfectly.
- Caramel Sauce - Let’s face it, caramel makes everything better!
- Raisins - banana pudding and raisins are a match made in heaven.
- Craisins - add an extra layer of sweetness with craisins.
- Nuts - if you don’t like walnuts, replace them with almonds, pecans or any other kind of nut you like. You can also omit them completely.
- Ala Mode - Warm banana bread pudding topped with a scoop of ice cream can’t be beaten. Add some caramel sauce as a topping and you will fall in love.
One of the biggest questions I get on my banana recipes is how to ripen bananas. If you are in a hurry, give this easy 3 minute Gluten Free Banana Nut Mug Cake recipe a try!
How to ripen bananas:
The best way to ripen bananas is to place an apple with the bananas and put them in a paper bag. Make sure to keep the bag out of direct sunlight, so it doesn’t heat the paper bag.
If you are in a hurry for them to ripen one option would be to bake them in the oven. Leave the peel on the bananas and bake at 350 degrees for 12 - 20 minutes. Once the skin is black, then you know it is ready. Remove the banana from the oven and let cool.
Once cool you need to remove the banana from the peel and mash. Then it is ready to be added to your favorite recipes. (This can be done on a grill too!)
You can see all of the deliciously sweet banana chunks in this bread pudding!
Are you ready to see how easy this gluten free banana bread pudding is to make? First, you need to gather your ingredients.
The first step is to gather either gluten free ends you save up or take a loaf of gluten free bread.
Step 1: Slice your gluten free bread into cubes. You can use a combination of gluten free bread brands, it doesn't have to be the same bread.
Step 2: My kids love this part. Add your ripe bananas to a bowl. Use a fork or mini food processor to smoosh them up!
Step 3: Combine your wet ingredients in the bowl of smooshed bananas. Whisk to blend.
Step 4: Add the bread cubes and mix well. Allow this to sit for 10 minutes so the bread cubes absorb all of the liquid.
Step 5: Put the bread cube mixture into a cast-iron skillet or greased 8x8 baking dish. Bake at 350 degrees F for 25 minutes.
Yes, you can make gluten free banana bread pudding ahead of time. Mix ingredients in an airtight dish and you can place in the refrigerator overnight. Then it can be baked the next day.
It is best to serve the bread pudding within 1-2 days of placing in the refrigerator because it will start to become dry.
This bread pudding will last 2 months in the freezer. Just thaw and microwave or toss in the oven to warm up.
Yes, you can replace regular milk with any non-dairy milk you prefer. A few of my favorites for this banana pudding recipe are almond milk, coconut milk, and cashew milk.
This is definitely a personal preference!! For me, bread pudding is best served hot because it is creamy and rich and tastes terrific when warm. You can eat it cold right out of the fridge, but it just will not taste as good.
Looking for more gluten free bread recipes? Have a peek at these:
- Super Moist Banana Bread With Cranberries
- Easy Gluten Free Banana Shortbread Bars
- Old Fashioned Gluten Free Zucchini Bread
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Drool-Worthy Gluten Free Banana Bread Pudding
- 8 cups bread cubes
- 3 eggs
- ¼ cup maple syrup
- 2 bananas
- 2 tablespoons coconut oil
- 1 cup milk
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Cut the gluten free bread into cubes.
- In a bowl, add the bananas and smoosh with a fork.
- In a large bowl, add the eggs, syrup, smooshed bananas, oil, milk, and cinnamon. Whisk to blend.
- Add the bread cubes and mix well.
- Allow the bread to sit for 10 minutes to absorb all of the liquid.
- Pour the bread mixture into a cast-iron skillet and bake for 20-25 minutes.
- Remove from the oven.
- Optional: top with vanilla ice cream and caramel.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)