Crème Caramel Banana Bread Puddings
Prep time
Cook time
Total time
Perfect for dessert or brunch, these Crème Caramel Banana Bread Puddings are deliciously simple!
Recipe type: Dessert
Serves: 4
  • 2 tablespoons melted butter, plus additional for ramekins
  • 1 cup heavy cream (or half-and-half)
  • 3 large eggs
  • ¼ cup salted caramel ice cream topping, plus additional for serving
  • 6 slices banana bread
  • 3 Chiquita Bananas, sliced into thin rounds
  • ½ cup toasted walnuts
  • 4 teaspoons melted butter
  • 4 teaspoons turbinado sugar (or brown or white sugar)
  1. Heat oven to 350. Generously butter 4 1-cup capacity oven-safe ramekins or baking dish; set aside. Line a baking sheet with parchment paper.
  2. Whisk cream, eggs, and caramel in a small bowl until combined; set aside.
  3. Cut banana bread into 1-inch cubes, place on prepared baking sheet, and toast until dry, about 10 minutes. Reserve 1 cup. Divide remaining cubes among prepared ramekins.
  4. Dividing evenly, arrange Chiquita Banana slices and walnuts on top of bread cubes. Top with reserved bread cubes, carefully pour cream mixture into each ramekin. Let sit 10 minutes to allow bread to absorb liquid.
  5. Drizzle with butter and sprinkle each with 1 teaspoon of sugar. Bake until puddings are golden brown and set in the middle, about 40-50 minutes. Allow to cool for 10 minutes before serving. Serve with additional caramel.
You can assemble these “Crème Caramel Banana Bread Puddings” and refrigerate covered overnight so they’re ready to bake when you are.
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