Banana Bread Pudding²


  • 1 box (15.25 ounces) spice cake mix
  • 4 large eggs, divided
  • 3 overripe bananas, mashed
  • 5 cups milk, divided
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 packages (3.4 ounces each) instant banana cream pudding mix
  • Whipped topping
  • Nilla wafers, for garnish


  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  2. In a large bowl, add the spice cake mix, 2 large eggs and the mashed bananas, stirring until everything is well combined.
  3. Pour the cake batter into the prepared loaf pan.
  4. Bake in the oven for 50 to 55 minutes or until the bread is golden brown and passes the toothpick test.
  5. Remove from the oven and allow the bread to cool completely.
  6. Once cooled, cut the bread into 1-inch chunks and place on a baking sheet or in a baking pan.
  7. Allow the bread pieces to sit uncovered overnight to dry out.
  8. The next morning, combine 2 cups milk, butter, vanilla extract, sugar and salt in a medium saucepan over low heat.
  9. Cook the mixture just until the butter has melted.
  10. Remove the saucepan from heat and allow the mixture to cool.
  11. Grease a 9-by-13-inch baking pan with butter or oil.
  12. Place the banana bread pieces into the prepared baking pan.
  13. Once the milk and butter mixture has cooled, whisk in 2 large eggs.
  14. Pour the mixture over the bread pieces, and allow to soak for about 45 minutes.
  15. Preheat the oven to 350 degrees.
  16. Bake the bread pudding for 30 to 40 minutes or until the custard is set and the edges of the bread are browned.
  17. Allow the bread pudding to cool completely.
  18. In a large bowl, whisk the instant pudding with 3 cups cold milk for about 2 minutes.
  19. When the pudding is soft set, spread it evenly over the bread pudding.
  20. Chill the dessert completely (at least 4 hours).
  21. Serve topped with whipped topping and Nilla wafers.

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