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Banana Bread Pudding
Rocco Fuhrman

Banana Bread Pudding

This low-carb Banana Bread Pudding delivers all the beloved flavors and textures of classic banana bread transformed into a custardy, decadent pudding, crafted to support your wellness journey.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8-10 slices low-carb bread (approximately 250-300g), day-old or lightly toasted
  • 2 medium ripe bananas, mashed
  • 4 large eggs, whisked
  • 1 ½ cups unsweetened almond milk
  • ½ cup heavy cream
  • ½ cup erythritol or monk fruit sweetener (or to taste)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamo
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup sugar-free chocolate chips (optional)

Method
 

  1. Dice the low-carb bread into 1-inch cubes and place in a 9x13 inch baking dish.
  2. Mash the ripe bananas thoroughly with a fork until smooth.
  3. In a large mixing bowl, whisk eggs until light and frothy, then gradually whisk in almond milk, heavy cream, erythritol, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated.
  4. Pour the custard mixture evenly over the bread cubes and gently toss to coat. Distribute the mashed bananas throughout and fold in any optional ingredients. Press down lightly to ensure the bread is submerged in the custard. Allow to sit at room temperature or refrigerate for 1-2 hours.
  5. Preheat oven to 350°F (175°C). Uncover the baking dish and bake for 40-50 minutes, until the top is golden brown and the center is mostly firm.
  6. Let cool for 15-20 minutes before serving warm with your favorite low-carb toppings.

Notes

Use stale or lightly toasted bread for the best texture. Allow soaking time for the custard to penetrate properly. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.