Peanut Butter and Banana Bread Pudding

Last night I was in the mood for something sweet (no surprise) and was curious to see how my regular 4 ingredient peanut butter brownies would taste with a little banana added to them. The end result was that while the brownies didn’t have the consistency of brownies at all (hence, me calling this a bread pudding) it was still incredibly rich and tasty! The banana did make it watery but that’s why I call it more of a bread pudding — just scoop it out with a spoon and you’re good to go.


  • Check out my original recipe for my All Natural Peanut Butter Brownies here (I doubled the original recipe in order to make this bread pudding)
  • Add 1/2 of a banana, cut into slices


Mix all the ingredients together in a bowl (except the bananas) and then, gently fold the bananas into the batter. Pour into a small, greased baking dish, and bake in a 350 degree heated oven for 18 minutes or until golden brown. Afterward, your bread pudding should look like this:


Wait at least 20 minutes for it to cool. If you try to cut through the bread pudding right away, it will be a messy disaster because the banana filling will still be very hot and runny. I put mine in the fridge. Once it cools down, start cutting the bread pudding. Here’s a pic of how it will look (as you can see, we already devoured a few pieces):


This dessert is incredibly rich and will be sure to satisfy even the biggest sweet tooth.