Everyone loves this Banana Pudding when I serve it, constantly requesting more, so it’s become a regular treat in my kitchen. Made with bananas, flour, eggs, and milk, it’s ready to be cooked in just 10 minutes of prep.

To prepare Banana Bread Pudding in your slow cooker, mix the ingredients thoroughly, ensure the batter is smooth, and cook on high for up to 2 hours. The result is perfectly soft and delicious every time.

You’ve gotta try making this at home—seriously, it’s a game-changer! Leave a comment below if it turns your kitchen into a popular hangout spot. Bet you can’t make it just once!

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Can I Use Overripe Bananas for Banana Bread Pudding?

Absolutely, using overripe bananas in your Banana Bread Pudding is a brilliant move. They’re sweeter and mash beautifully, infusing rich flavors into every slice. Just make sure they aren’t bruised or spoiled!

Slow Cooker Banana Bread Pudding Ingredients

• 1 cup (225g) all-purpose flour
• 1/3 cup (65g) light brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• A pinch of salt
• 1 large egg
• 7 tablespoons (100g) unsalted butter
• 1/3 cup (80ml) whole milk
• 2 ripe bananas, mashed (not overly ripe)
• 1 can (14 oz or 397g) caramel dessert filling

How To Make Slow Cooker Banana Bread Pudding

1. Prepare Your Slow Cooker: If your slow cooker isn’t non-stick, grease it very well. This prevents sticking and makes cleanup easier.
2. Mix Dry Ingredients: Add flour, brown sugar, cinnamon, baking powder, and salt to the slow cooker. Use a hand whisk to combine everything thoroughly, ensuring any sugar lumps are broken up.
3. Melt the Butter: Place butter in a microwave-safe bowl and heat for 30 seconds. Stir and heat more if necessary until completely melted.
4. Combine Wet Ingredients: In a separate bowl, lightly beat the egg. Add the melted butter and milk, then the mashed bananas. Stir everything until well combined.
5. Combine Wet and Dry Mixes: Pour the wet mixture into the slow cooker with the dry ingredients. Stir immediately and thoroughly. Level out the batter evenly across the bottom.
6. Add the Caramel: Spoon dollops of caramel on top of the batter. Use a knife to help remove the caramel from the spoon. Gently smooth out the caramel with the back of the spoon, covering any large gaps. Avoid mixing the caramel into the batter; it should sit on top.
7. Cooking Time: Set your slow cooker to high and cook for 1 ½ to 2 hours. Optionally, place a tea towel under the lid to absorb excess moisture.
8. Serving: Once cooked, the bread pudding can stay warm in the cooker with the lid on for 45 minutes to 1 hour. Serve warm with or without a scoop of vanilla ice cream. For an extra touch, a tea towel under the lid helps absorb any remaining moisture.

Can I Make This Banana Bread Pudding Ahead of Time?

Yes, you can prep your Banana Bread Pudding a day ahead. Just assemble everything in the slow cooker insert, cover it, and store it in the fridge. When you’re ready, place it in the slow cooker base, set it, and forget it!

Recipe Tips

• Greasing the Pot: To prevent sticking and ensure easy cleanup, always grease your slow cooker pot thoroughly before adding any ingredients. A little butter or non-stick spray works wonders!
• Whisk Away Clumps: When combining your dry ingredients in the slow cooker, take the time to whisk them well. This helps break up any lumps, ensuring a smooth batter that cooks evenly in the slow cooker.
• Keep a Lid on It: If you find excess moisture is a concern, simply tuck a clean tea towel under the lid during cooking. This old trick catches extra steam, keeping the pudding just right!

Recipe Variations

• Go Nuts: For a delightful texture contrast, stir in a cup of chopped walnuts or pecans into the batter before cooking. It adds a nutty crunch that complements the soft, pillowy texture of the pudding.
• Chocolate Lover’s Delight: If you’re a fan of chocolate, mix in a cup of chocolate chips with the bananas for a gooey, chocolaty twist that turns this into a double treat!
• Fruit Fusions: Mix up the flavors by adding a half cup of dried cranberries or raisins to the batter. This not only adds a burst of fruitiness but also introduces a lovely chewiness to each bite.

What To Serve With Banana Bread Pudding

Serve your Banana Bread Pudding with spiced rum sauce, toasted coconut ice cream, maple-glazed pecans, warm berry compote, and whipped mascarpone.

You can also pair it with crispy bacon strips or honey-drizzled Greek yogurt for a delightful contrast in flavors.

How To Store Leftover Banana Bread Pudding

In The Fridge:

Store leftover Banana Bread Pudding in an airtight container in the fridge. Ensure it cools to room temperature before sealing to maintain freshness. It will keep well for up to 5 days.

In The Freezer:

Banana Bread Pudding is best enjoyed fresh and does not freeze well due to the texture changes from the moisture in bananas and caramel. Freezing might result in a mushy consistency upon reheating.

How To Reheat Leftover Banana Bread Pudding

Reheat your leftover Banana Bread Pudding by covering it with aluminum foil and placing it in an oven preheated to 350°F. Heat for about 10-15 minutes or until thoroughly warmed through. Alternatively, you can microwave slices for about 30 seconds on high.

Check out More Slow Cooker Recipes:

• Slow Cooker Almond Milk Rice Pudding
• Slow Cooker Coconut Milk Rice Pudding
• Slow Cooker Christmas Plum Pudding