Banana Bread Pudding {with Greek Yogurt}

This banana bread pudding is out of this world my friends. It’s made with bread drenched in a rich and flavorful custard made with fresh eggs, bananas, maple syrup, vanilla Greek yogurt, and crunchy walnuts. It’s an easy, no-fuss homemade dessert made with overripe bananas!

I originally shared this banana bread pudding recipe on February 10th, 2017. I’ve updated the text and photos to share it with you again today.

Bread pudding has a special place in my heart. It’s one of my favorite desserts ever. In fact, at my husband and my wedding we had bread pudding instead of wedding cake!

When I recently discovered that bread pudding can be quite lightened, reduced in calories and fat by using Greek yogurt in the custard, I was hooked! It’s light enough that you can enjoy it as an afternoon snack or for breakfast with a cup of coffee. it is the pPerfectly sweet for sharing at spring brunch or as a rustic dessert for any occasion.

Ingredients for this healthy Greek Yogurt Bread Pudding recipe

• Ripe bananas: For the best flavor and sweetest bread pudding, use overripe or very ripe bananas with some black spots on them. You need one to puree into the pudding and then the other three are sliced ​​and added to the layers of the bread pudding.
• Old sourdough bread: This has the best neutral taste. You should use a sharp serrated knife to remove the crusts and then cut the bread into cubes.
• For the pudding: Large eggs, low-fat milk, half and half, and low-fat Greek vanilla yogurt. Plus pure maple syrup to sweeten the bread pudding.
• Basic food for the kitchen: vanilla extract, unsalted butter
• toppings: Walnuts, turbinado or coarse powdered sugar, whipped cream and maple syrup

How to make Maple Banana Bread Pudding

Step 1: Prepare cream with Greek yoghurt

Mash a banana in a large bowl. Add eggs, milk, Greek yogurt, ¾ cup maple syrup, half and half, and vanilla and whisk.

Step 2: Soak bread in pudding

Add bread and stir to combine. Cover and refrigerate for 4 to 8 hours.

Step 3: Prepare the casserole dish and preheat the oven

Heat oven to 350ºF. Grease a 13 x 9 inch casserole dish or 10.25 inch cast iron skillet with softened butter.

Step 4: Layer bread pudding with bananas

Stir the bread mixture again. Spread half of the bread mixture on the bottom of the pan. Slice two bananas and spread on the bread layer. Cover with the remaining bread mixture and drizzle over the remaining batter from the bowl.

Step 5: Cover and put in the oven

Spray a piece of parchment (approximately 10″ x 10″) with cooking spray. Place the parchment, spray-side down, over the bread pudding. Cover the edges tightly with foil and place in the oven.

Step 6: Bake the banana bread pudding

Bake for 40 to 50 minutes, until steaming hot and puffy in the center. Remove parchment and foil and sprinkle with walnuts and turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool for 10 to 30 minutes. Slice the remaining banana and serve on the warm bread pudding with whipped cream and maple syrup, if desired.

Drizzle more maple syrup on top before serving, if desired. And top with whipped cream if you’re feeling indulgent.

Oh yes, and don’t forget to let it cool down a bit before serving. You don’t want to burn your mouth like I did on my wedding day!

FAQs and Expert Tips for Maple Walnut Banana Bread Pudding

Substitutions and variations to try

• For a richer result, use sour cream instead of Greek yogurt. Be sure to add an additional 2 tablespoons of maple syrup to compete for the sweetness of the vanilla yogurt.
• Use gluten free bread instead of regular bread to make this gluten free.
• Add sliced ​​stone fruit, like peaches, with the bananas.
• Use a different type of nut, like pecans, or omit them altogether.

More recipes to try

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Have fun cooking! ~Kati

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