Banana Oatmeal Bread Pudding Recipes

OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
• In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
• Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
• Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
• Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it's done.
• Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

OATMEAL-BANANA BREAD PUDDING

Steps:

• Preheat oven to 350°F. In a large bowl combine egg whites, milk, brown sugar, vanilla, and pumpkin pie spice. Add bread cubes, banana, nuts, and chocolate pieces; toss gently to combine. Transfer to an ungreased 1 1/2-quart casserole.
• Bake, uncovered, for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve warm.

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

BANANA OAT BREAD PUDDING

Steps:

• In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

CINNAMON-RAISIN BANANA BREAD PUDDING

Steps:

• In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker., Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.

BANANA BREAD PUDDING

Steps:

• Put cubed bread in a large bowl with milk, let stand for 1 hour.
• Pre-heat oven to 325ºF.
• Spray 9" X 13" baking dish.
• In another bowl, beat together eggs, sugar and vanilla.
• Stir this mixture into the bread mixture.
• Fold in the mashed bananas, spices and raisins.
• Pour evenly into baking dish.
• Place uncovered in center of oven and bake 1 hour and 10 minutes.
• Remove from oven and cool to room temperature.
• Serve with a splash of rum and whipped cream, if desired.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

BANANA-OATMEAL BREAD

Steps:

• Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
• Combine dry ingredients together in a large bowl.
• Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
• Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
• Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
• Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.

BANANA-BREAD BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together flour, baking soda, cinnamon and 1/4 teaspoon salt. Set aside.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add 2 eggs, one at a time, beating well and scraping down side of bowl after each addition. Beat in bananas until well mixed. On low speed, gradually add flour mixture, beating just until combined. Pour into baking dish.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly, about 15 minutes.
• Cut Banana Bread into 1-inch cubes. Place cubes in single layer on ungreased cookie sheet. Return to oven; toast cubes 15 to 20 minutes, turning once or twice, until slightly dried out.
• Place dried cubes in ungreased 8-inch square (2-quart) glass baking dish or 6 individual ramekins. Set aside.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. On low speed, beat in half-and-half. Add vanilla, salt and 3 eggs; beat until almost smooth. Pour Custard evenly over bread cubes in dish. Cubes should be completely soaked by Custard; if not, use spoon to press cubes down into Custard.
• Bake 35 to 50 minutes or until Custard is set. Sprinkle top of bread pudding with powdered sugar. Cut into squares; serve warm.