Skinny Banana Bread Pudding

by Jen on May 10, 2012

Nothing says comfort food like some warm Banana Bread Pudding.  Big chunks of bread baked in cream and sugar, topped off with some real whipped cream.  Sounds delicious, right?

But, what if I told you that you can have the “skinny” version of this dessert and it tastes just as good?!  You better believe it.


It’s all the things you love about banana bread but with some added goodness…like chocolate and walnuts.  And what’s “skinny” about it?  Well, for starters, I’ve used whole wheat bread instead of plain white bread.  The nutrients in whole wheat bread is absorbed slowly, and therefore keeps you fuller, longer.  Secondly, I’ve used low-fat milk and yogurt instead of the usual whole cream found in traditional bread pudding.


Skinny Banana Bread Pudding

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: serves 10



Recipe adapted from Looneyspoons Collection


  • 10 slices whole wheat bread
  • 2 cups of 2% milk
  • 2 bananas, mashed
  • 1 cup fat-free vanilla Greek yogurt
  • 1 egg
  • 3 egg whites
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup dark chocolate chips
  • 1/3 cup chopped walnuts
  • Fat-Free Cool Whip (optional)


  1. Spray a 9 x 13-inch baking dish with olive oil.
  2. Break or cut bread into 1 inch pieces and place in prepared dish.
  3. In a large bowl, whisk together milk, bananas, yogurt, eggs, brown sugar, vanilla, and cinnamon. Pour mixture over bread. Using your hands, mix bread with milk mixture so that all the pieces are coated. Let stand for 15 minutes.
  4. Preheat your oven to 350F.
  5. Just before you put your dish into the oven, mix in chocolate chips and walnuts.
  6. Bake for 50 - 55 minutes, until bread pudding is puffed up and golden brown. Remove from oven and let stand 10 minutes before serving into bowls.


Mmmm…just look at that whipped cream melting all over.  I told you this was comfort food.

The whole family enjoyed this dessert, especially the kids.  And I love desserts that can be made in a large casserole dish, because that means leftover dessert!  Do I dare say you could actually even make this for breakfast?  *gasp*  Yes, I think that would be amazing.  You could top it off with some of the leftover vanilla yogurt instead of whipped cream.

You’re welcome.


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