Banana Bread Pudding – Fruit Forward Fridays

Banana Bread Pudding

Okay, that whole “Fruit Forward Fridays” is a joke-thing.

I get the whole alliteration trend with “Meatless Mondays” and “Follow Fridays” and all, trust me. I’m part of “Milk Bar Mondays”, which is one of my favorite blogging groups (check out our Compost Cookies from Christina Tosi’s book this coming Monday – it’s a little too cool for school).  And I #FF back on Twitter. And I obviously appreciate a little word wit.

But, come on. Did my 12-year-old self ever foresee, when reaching into my fridge for a mid-day, typing-away snack, that the title popping into my head for a post would be “Fruit Forward Fridays”?

I think 12-year-old Jacqueline would pop 30-year-old Jacqueline a good one. Probably in her bad knee.

Social networking – as much as I love it – makes me chuckle and roll my eyes now and then.

This week I did four pretty killer interviews. All with incredibly different contributors to the NYC food scene, telling a dynamic range of stories. I came home exhausted but exhilarated from the discussions, transcribing away on my subway trips home, tiny laptop balanced comfortably.

I like talking with people. As in, those who sit in front of me.

But, back to you, person reading this on a screen.

Despite the potential of this recipe’s name, you do need to bake a banana bread to make it. I used a drying loaf of Portuguese Easter Masa bread. A gluten-free cinnamon raisin or millet bread would be grand. Or, for the glutenous, a loaf of challah would probably rock the world.

Bread puddings are incredibly easy and adaptable.  This one is bread heavy, but adding some cold milk upon serving would take it to a new place. Or, alternatively, just whipping up a bit more custard.  Folding in fresh raspberries right before baking would personally make me swoon. Adding some raw walnuts in would bring about one happy Curious George from this girl.

Oh, and it’s dairy free. And only uses a bit of maple syrup as the sweetener, which should be adjusted depending on the kind and amount of sweetness of your bread. It’s my preferred sweetener, and coconut is so good for you, so it’s an indulgent treat with some body-loving goodness.

While I loved the crap outta the too-many servings I’ve had of this over the course of the week, feel free to play.

It is, after all, Fun Freaky Friday.


Sorta hard to make this dish look fancy... thank dog it's not Fancy Food Fridays.

Banana Bread Pudding

Serves 6-8


  • 6 cups cubed bread (about 3/4 inch cubes)
  • 1 can full-fat coconut milk
  • 7 egg yolks plus one whole egg from large eggs
  • 1/4 cup pure maple syrup
  • 2 bananas
  • 1 tsp vanilla extract
  • Fresh fruit, milk or nuts as desired

Microwave the bananas in a heat-proof bowl or Pyrex until they just begin to liquefy and brown, about 1 minute. If your bananas are old and dark, you can skip this step.

In a large bowl (using a whisk, fork or hand blender), mash the bananas. Add the egg / yolk and whisk thoroughly until creamy. Pour in the coconut milk, maple syrup and vanilla and whisk/beat until creamy and a bit aerated. Pour in the bread crumbs and gently fold them into the mixture. Let sit for about 30-60 minutes, until some of the liquid is absorbed.

When ready to bake, preheat oven to 350°. At this point, stir in any extras you desire and gently combine. Pour mixture into a deep baking dish and bake for 40-45 minutes, uncovered, until the bread on top gets a bit brown and golden.

Serve warm, maybe with some cold milk or a crumbling of nuts.



  1. I think you have a great life :D. I’m a little jealous… :(. I think this is a great Friday initiative :D. Though, I don’t think the 12 year old me would much have liked it either :D

    • I do have a great life! But no reason to be jealous – I work way too much and make a scarily small amount of money, I have a body that demands way too much time and attention, and it takes a lot of work just to keep all of that in check. Very good life, but no picnic. I wonder how our 12-year old selves would have gotten along?!?

  2. Andrea says:

    Is there a reason that reduced fat or fat free coconut milk won’t work? I have a love-hate relationship with full fat products… I love them, they love my mid-section- oh, that’s definitely not love-hate, but I imagine you get my drift :o) I’m not against it totally if the alternative isn’t feasible. Thoughts?

    • I don’t use fat-free coconut milk ever because the fat in coconut is what’s so good for you! Custard-based desserts need a degree of fat in them (I actually have a custard for ice-cream in my fridge right now that’s half low-fat and half-full – verdict isn’t out yet). I’d say you can possibly do light, but then you’d want to add more egg, which is sorta defeating the purpose. Let me know if you try it and how it works!

  3. BigFatBaker says:

    Lol I love you J. I feel the same about social media – I love it but have to roll my eyes sometimes. But I must say, I like the idea of a fruit forward friday! It’s a good excuse for me to eat more fruit and bake something with fruit during the week. Banana bread pudding is possibly one of the most comforting foods ever, I’ll have to try your recipe asap!

  4. Pingback: This Weeks Delish!

Comments are closed.

%d bloggers like this: