Why You’ll Love This Recipe

I love this pudding because it’s simple but delivers incredible flavor and texture. The banana bread gives it a rich, fruity base, while the dates add that signature sticky sweetness. The custard mixture of eggs, milk, and cream makes it beautifully creamy on the inside and slightly crisp on top. When I drizzle it with caramel sauce and serve it with a dollop of double cream, it tastes like pure decadence. It’s also a great way to use up leftover banana bread!

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup pitted dried dates, chopped
3/4 tsp bicarbonate of soda
550 g packet banana bread, cut into 1 cm-thick slices
4 eggs
1 cup milk
1 cup thickened cream
Icing sugar, for dusting
Caramel sauce, to serve
Double cream, to serve

Directions

1. I preheat the oven to 180°C (160°C fan-forced).

2. I place the chopped dates and 1 cup of water in a medium saucepan over medium-high heat and bring it to the boil.

3. I remove it from the heat and stir in the bicarbonate of soda, then set it aside for about 5 minutes.

4. I grease a 5 cm-deep, 20 cm x 30 cm baking dish.

5. I arrange the banana bread slices in the dish, slightly overlapping to cover the base.

6. In a bowl, I whisk together the eggs, milk, and thickened cream, then add the date mixture and whisk until combined.

7. I pour the custard mixture over the banana bread, making sure the dates are evenly distributed.

8. I bake for 30–35 minutes, or until the pudding is golden on top and set in the center.

9. I dust with icing sugar, drizzle generously with caramel sauce, and serve warm with double cream.

Servings and Timing

This recipe serves 10 people. It takes about 10 minutes to prepare and 40 minutes to cook, for a total time of 50 minutes. It’s perfect for a comforting dessert after dinner or a special weekend treat.

Variations

Sometimes I like to add a handful of chopped walnuts or pecans for a bit of crunch. If I’m feeling extra indulgent, I mix a spoonful of brown sugar or a drizzle of maple syrup into the custard for deeper caramel flavor. For a twist, I might use chocolate chip banana bread instead of plain.

Storage/Reheating

If I have leftovers, I store them covered in the fridge for up to 3 days. To reheat, I warm it in the oven at 160°C for about 10–15 minutes or microwave individual portions for 30–45 seconds until heated through. I like to add a little extra caramel sauce before serving again to keep it moist and glossy.

FAQs

Can I make this pudding ahead of time?

Yes, I often assemble it ahead and bake it just before serving, or reheat it gently before dessert time.

Can I use homemade banana bread?

Definitely. Homemade banana bread gives it a more rustic, personal touch and works just as well as store-bought.

Can I make it dairy-free?

Yes, I can use coconut cream and a dairy-free milk alternative like almond or oat milk, along with a vegan caramel sauce.

What can I use instead of dates?

If I don’t have dates, I can try dried figs or prunes for a similar texture and sweetness.

Can I freeze leftovers?

Yes, once cooled, I wrap portions tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

How do I know when it’s baked properly?

It should be golden on top and set in the center—when I insert a knife, it should come out mostly clean.

Can I reduce the sweetness?

I can skip the caramel drizzle or use less icing sugar if I prefer a less sweet dessert.

What’s the best way to serve it?

I like serving it warm with caramel sauce and a big spoon of double cream or vanilla ice cream.

Can I add spices?

Yes, I sometimes add a pinch of cinnamon or nutmeg to the custard for a warm, cozy flavor.

Can I use other types of bread?

If I don’t have banana bread, I can use brioche or fruit loaf, but the banana bread adds a unique sweetness that makes it special.

Conclusion

This Sticky Date Banana Bread and Butter Pudding is my ultimate dessert for when I want something rich, comforting, and a little bit nostalgic. The combination of banana bread and sticky dates baked in creamy custard creates a pudding that’s both soft and decadent. Whether I’m serving it at a dinner party or enjoying a quiet night in, it’s a guaranteed crowd-pleaser that never fails to impress.