This slow cooker Banana Bread Pudding is a fun twist on classic bread pudding. Made with pantry staples plus bananas and banana pudding, this easy dessert requires just 10 minutes or so of prep.
Easy Banana Bread Pudding Recipe
Banana bread pudding in the slow cooker is a simple yet flavorful dessert. All you need to do is brown the biscuits, add the ingredients to the slow cooker, and cook for a bit.
Instead of bread, I opted to use canned biscuits which creates a soft, flaky base. A banana cream mixture is poured over the top and it’s all topped with a sweet icing. Served warm with whipped cream and fresh banana slices, it’s the perfect dessert.
Why You’ll Love This Banana Bread Pudding
Here are a few reasons you’ll love this banana dessert.
- Bursting with banana flavor. Between the banana cream pudding and fresh bananas, every bite of this bread pudding is filled with banana flavor.
- Easy prep. This is a very easy dessert to prepare and assemble, as you just need to combine the ingredients and brown the biscuits.
- Made with pantry staples. Besides the banana pudding, all of the ingredients used in this recipe are ones you probably already have on hand.
What You’ll Need
This easy banana bread pudding recipe is made with a handful of ingredients, like bananas and banana pudding. See the recipe card below for measurements.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Biscuits – I used Grand biscuits but you can use whatever brand you’d like.
- Bananas – You’ll want to use bananas that are ripe and easy to mash for this recipe.
- Banana pudding – Be sure to grab instant banana cream pudding, not the cook and serve.
- Half and Half – This adds a rich, creamy texture to the pudding.
- Sweetened condensed milk – Gives the bread pudding a sweet, creamy taste and texture.
- Cream cheese – Softened so it’s easy to combine.
- Milk – Both whole and 2% milk will work.
- Powdered sugar – Used to sweeten the frosting.
- Whipped Cream- I love to add a dollop of whipped cream for topping.
What Bread is Best for Bread Pudding?
There are a lot of breads that can be used for making bread pudding, In this case, I am using premade, uncooked biscuits that you can find in the refrigerator section. This is going to give you an incredible flavor that is buttery and flaky while absorbing the banana cream flavor.
How to Make Banana Bread Pudding
You can make this banana bread pudding recipe in the crock pot with minimal effort on your part.
- Cook the biscuits. Melt a stick of butter in the crockpot. Cut the biscuits into 4ths and place in the crockpot. Stir to coat in butter. Cook for 2 hours, stirring every 20 minutes until they’re browned and cooked through.
- Make the banana cream mixture. Blend one of the bananas then add the sweetened condensed milk and half n half. Pulse to blend then mix in the pudding powder. Pour over the cooked biscuits and stir to mix.
- Cook. Cook the mixture on low for 30 minutes.
- Add the icing. Blend the remaining banana then add the cream cheese, vanilla, and milk. Mix until smooth then slowly add the powdered sugar.
- Serve. Spoon the bread pudding into bowls, drizzle some icing over the top, and finish with whipped cream and sliced bananas.
Tips & Variations
Here are a few tips for making this slow cooker bread pudding recipe.
- Make sure the biscuits cook through. Be sure that the biscuits cook as you brown them, so that the final dish is not mushy or featuring undercooked biscuits.
- Use ripe bananas. The bananas should be fully yellow and ripe. A few brown spots are okay but you don’t want these to be as brown as you’d use in banana bread, for example.
- Add chocolate chips. If you like chocolate chip banana bread, feel free to stir in some chocolate chips to this recipe as well.
- Use vanilla pudding if needed. If you can’t find the banana cream pudding, you can substitute instant vanilla pudding instead. It will just slightly reduce the amount of banana flavor in the dish.
You can enjoy banana bread pudding at room temperature or warmed. I like to add some whipped cream and slices of banana when serving.
- Fridge. Banana bread pudding will last about 3-4 days, but after about 1-2 days, it will lose moisture.
- Reheat. Reheat in the oven at 350 degrees and cover it with foil and bake for about 5-15 minutes. You can also use a microwave and place it on low for 2-10 minutes.
More Bread Pudding Recipes
- Instant Pot Apple Bread Pudding
- Caramel Apple Bread Pudding
- Pecan Pie Bread Pudding
- Blueberry Bread Pudding
- Irish Croissant Bread Pudding
- St Patrick’s Day Irish Whiskey Bread Pudding
Banana Bread Pudding
- 1 stick butter
- 2 cans Grands Biscuits
- 1 large ripe banana mashed
- 1 package banana cream instant pudding 3.4-ounce size
- 1/2 cup of half n half
- 1 can sweetened condensed milk
- whipped cream
- banana slices
- Turn the Crock-Pot on high, and place the stick of butter in the crockpot to melt. When the butter melts, open the cans of Grands Biscuits, and cut the biscuits in 4ths. Place the biscuit pieces in the crockpot, and stir well, coating the biscuits in the Butter. Cook the biscuits for about 2 hours, stirring about every 20 minutes, and turning the biscuits in the crockpot so all the biscuits brown, and cook through.
- When the biscuits are done, peel one of the banana and place it in a blender or food processor. Add the sweetened condensed milk, and half n half and pulse to blend. Add the instant pudding, and pulse to mix well. Pour the banana cream filling over the cooked biscuits in the crockpot, and stir well to mix. Turn the crockpot on low, and cook for 30 minutes. Turn off the crockpot, and make the icing.
- In the blender or mixer, place a ripe banana, and mix well to mash. Add cream cheese, vanilla, and milk, and mix until smooth. Add powdered sugar a little at a time until well blended. Scoop out servings into bowls, or dessert plates, and spoon Icing over servings. Top with whipped cream, and sliced bananas. Enjoy!