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Breakfast Baking

Banana Bread Pudding with Cinnamon Maple Sauce

By Beginnerbakes Editorial TeamPublished Apr 22, 2026 | Updated Sep 30, 2026
American 55 mins Beginner-friendlyEasyStep By StepNo Fuss

This banana bread pudding features ripe bananas, cubed day-old bread, and warm spices, topped with a luscious cinnamon maple sauce. Easy and beginner-friendly, it's a no-fuss breakfast bake that's perfect for comforting mornings.

Banana Bread Pudding with Cinnamon Maple Sauce
Prep 10 min
Cook 45 min
Total 55 min
Servings 6
Difficulty easy
Cuisine American

Recipe Details

Prep10 min
Cook45 min
Total55 min
Servings6
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 6
  • 4 ripe bananas, mashed
  • 6 cups cubed day-old bread (vegan if needed, sturdy like sourdough or sandwich bread)
  • 2 cups unsweetened almond milk (or any plant-based milk)
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch or arrowroot powder (for thickening the sauce)
  • 1/2 cup pure maple syrup (for the cinnamon maple sauce)
  • 1 teaspoon ground cinnamon (for the sauce)
  • 1/2 cup water (for the sauce)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with coconut oil to prevent sticking.
  2. In a large mixing bowl, thoroughly mash the ripe bananas until mostly smooth.
  3. Add the plant-based milk, 1/2 cup maple syrup, melted coconut oil, vanilla extract, ground cinnamon, nutmeg, and salt to the mashed bananas. Whisk until well combined.
  4. Gently fold the cubed bread into the banana mixture, ensuring all cubes are coated. Let the bread soak for 5-7 minutes to absorb the liquid.
  5. Transfer the soaked bread cubes evenly into the prepared baking dish and spread them out in a uniform layer.
  6. Bake for 40-45 minutes until the top is golden brown and the pudding is set but still moist inside.
  7. While baking, prepare the cinnamon maple sauce: Combine 1/2 cup maple syrup, 1 teaspoon ground cinnamon, and 1/2 cup water in a small saucepan.
  8. Mix cornstarch or arrowroot powder with 2 tablespoons cold water to create a slurry, then add it to the saucepan.
  9. Heat the sauce over medium heat, stirring constantly, until it thickens to a syrupy, pourable consistency, about 3-5 minutes. Remove from heat.
  10. Once baked, let the bread pudding cool for 5 minutes before drizzling generously with the warm cinnamon maple sauce.
  11. Serve warm as a comforting vegan breakfast or brunch. Refrigerate or freeze leftovers in portions for up to 1 month.

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