Banana Bread Pudding


Banana Bread Pudding


  • 2 tablespoons oil
  • 1 pieces egg
  • 1/4 cup milk
  • 3 pieces banana ripe and mashed
  • 1 pack MAYA Oven Toaster Banana Cake Mix 230 grams
  • 1 cup whipped cream
  • 1 cup yogurt
  • 3/4 cup sugar
  • 2 tablespoons butter
  • 1/3 cup water
  • 2-3 tablespoons banana liqueur/rhum
  • 3 pieces banana sliced into 1/4 inch thick


  1. Pre-heat oven to 350⁰F/177⁰C. Grease and line 8 x 3 loaf pan. Set aside.
  2. In a bowl, mix oil, eggs, milk, and mashed bananas. Mix well.
  3. Add banana cake mix and mix until well blended.
  4. Bake for 25 - 30 minutes or until toothpick inserted comes out clean.
  5. Let it cool for 5 to 10 minutes and remove banana bread from the pan. Cut banana bread into cubes. Set aside
  6. In a medium-sized sauce pot, caramelize sugar, then add butter and water.
  7. Stir until caramelize sugar melt, then add banana liqueur and mix well.
  8. Add sliced banana, and gently stir, until the banana is covered with caramelized sugar.
  9. Turn off the heat and let the caramelized banana mixture cool down. Set aside.
  10. 10. In a bowl, whip, whipping cream until peak, then fold in the yogurt. Set aside.


  1. In a goblet or a small glass, put cubed banana bread, about 5 to 6 cubes, then add whipped cream - yogurt mixture, then caramelized banana on top.
  2. Repeat the process until the goblet or glass is full.
  3. Place the banana bread pudding in the fridge and let it set for 1 to 2 hours, then serve.

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