A comforting banana bread pudding at 117 calories. Wholegrain bread and sliced banana baked in a spiced custard.
Banana Bread Pudding is proof that comfort food can also be genuinely light. Layers of wholegrain bread and sliced banana soak up a simple egg and milk custard scented with mixed spice, then bake until golden and just set. At 117 calories and 2 WW Classic Points per serving, this is an easy, family-friendly dessert that uses pantry staples you likely already have.
Recipe Info
Serves: 8 | Prep Time: 10 minutes plus 20 minutes soaking | Cook Time: 30 minutes | Calories per serving: ~117
Nutrition per Serving (Estimated)
Protein: 5g | Fat: 2g | Carbohydrates: 20g | Fiber: 2g
WW Classic Points: Approximately 2 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 115g / 4oz wholegrain bread
- 2 bananas
- 1/2 teaspoon ground mixed spice
- 2 eggs
- 450ml / 0.75 pint skimmed milk
- 1 teaspoon vanilla essence
- 2 tablespoons demerara sugar
Instructions
- Preheat the oven. Heat the oven to 180C / 350F / Gas Mark 4.
- Layer the base. Slice the bread thinly and arrange in the base of a shallow ovenproof dish. Peel and slice the bananas and slot the slices between the bread slices. Sprinkle the mixed spice evenly over the top.
- Make the custard. In a bowl, whisk together the eggs and milk. Add the vanilla essence and mix well.
- Soak. Pour the egg and milk mixture evenly over the bread and banana. Leave to stand for 20 minutes to allow the bread to absorb the liquid.
- Top and bake. Sprinkle the pudding evenly with demerara sugar. Bake in the oven for 25 to 30 minutes, until golden and just set.
- Serve. Serve hot, straight from the dish.
Serving Suggestions
- Serve warm with a small spoonful of low-fat vanilla yogurt
- Pair with a few extra slices of fresh banana on top
- A light drizzle of warmed honey adds extra sweetness if desired
- Offer as a comforting weeknight dessert the whole family will enjoy
- Serve slightly cooled for a firmer, easier-to-slice texture
Tips and Variations
- Wholegrain bread adds fiber and a heartier texture than white bread, though white bread can be substituted if preferred.
- Allow the full 20-minute soaking time so the bread absorbs the custard fully and bakes to a soft, pudding-like texture rather than staying dry.
- Very ripe bananas add natural sweetness and work especially well in this recipe.
- A handful of raisins or sultanas added between the bread layers is a traditional addition that adds extra sweetness.
- This pudding is best served warm, shortly after baking, for the softest texture.
Why This Recipe Works
Bread pudding relies on the bread’s ability to soak up custard and become soft and tender during baking, and the 20-minute rest before baking is what ensures every layer absorbs enough liquid. Using skimmed milk and just two eggs keeps the custard base light, while the natural sweetness of ripe banana reduces the need for added sugar. The result is a genuinely comforting dessert that feels nostalgic without carrying the calorie load of a traditional bread pudding made with cream and butter.
Storage and Reheating
Store cooled pudding in an airtight container in the refrigerator for up to 2 days. Reheat individual portions in the microwave or in a 160C oven for 10 minutes until warmed through.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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