This Pineapple Banana Bread Pudding is seriously delicious! It has a crusty golden-brown top, soft gooey inside and tropical flavors of banana and pineapple.
It’s best served slightly warm or at room temperature, drizzled with caramel sauce and topped with vanilla bean ice cream.
This small batch banana pineapple dessert recipe serves 2 and makes a great breakfast or dessert.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
How to make Pineapple Bread Pudding:
Preheat the oven to 350 degrees F.
Butter the bottom and sides of two 12 ounce ramekin dishes and set aside.
In a mixing bowl, whisk the egg until frothy.

Add the melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.

Dice the banana into small pieces. Then add the bananas, pineapple tidbits, and chopped nuts (if using) to the egg mixture. Stir until combined.

Slice the bread into bite sized pieces. Add the bread cubes to the egg mixture, tossing to coat evenly.
Pour the pineapple banana bread mixture into the prepared baking dishes and place on a baking sheet.

Bake for 45 minutes or until the center of the bread pudding is set.
Serve slightly warm or at room temperature.

If desired, drizzle with caramel sauce and top with ice cream and more chopped nuts.

You might also enjoy:
Strawberries and Cream Bread Pudding
This Strawberries and Cream Bread Pudding has fresh strawberries and Italian bread cubes baked in a delicious custard filling and topped with a sweet creamy glaze.
Banana Cake with Cream Cheese Frosting
These Banana Cakes with Cream Cheese Frosting are amazing! The cake is moist and packed with huge banana flavor topped with the perfect cream cheese frosting.
Individual Pineapple Upside-down Cakes
These Individual Pineapple Upside-down Cakes are awesome!!! Moist fluffy yellow cakes are topped with pineapple rings, maraschino cherries, and the gooey sweet brown sugar and butter topping creates a crispy satisfying flavor and texture sensation.
No Churn Banana Ice Cream
No Churn Banana Ice Cream brings the tropics to you. It has heavy cream, sweetened condensed milk, banana, pineapple, and vanilla. This banana pineapple ice cream is easy and doesn't require an ice cream machine. Top it with hot fudge, caramel sauce, and nuts if desired.

Pineapple Banana Bread Pudding
Pineapple Banana Bread Pudding is seriously delicious! It has a crusty golden-brown top, soft gooey inside and tropical flavors of banana and pineapple.
Ingredients
- 2 slices thick white bread
- 1 egg
- 2 Tablespoons melted butter plus more for greasing
- 1/2 cup whole milk
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup light brown sugar
- 1 medium ripe banana
- 1/4 cup pineapple tidbits (drained) 2 oz
- Optional - 1/8 cup chopped walnuts (or pecans, or macadamia nuts)
- Optional - caramel sauce for topping
- Optional - vanilla ice cream for topping
Instructions
- Preheat the oven to 350°F.
- Butter the bottom and sides of two 12 ounce ramekin dishes and set aside.
- In a mixing bowl, whisk the egg until frothy.
- Add the melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
- Dice the banana into small pieces.
- Then add the bananas, pineapple tidbits, and chopped nuts (if using) to the egg mixture. Stir until combined.
- Slice the bread into bite sized pieces.
- Add the bread cubes to the egg mixture, tossing to coat evenly.
- Pour the pineapple banana bread mixture into the prepared baking dishes and place on a baking sheet.
- Bake for 45 minutes or until the center of the bread pudding is set.
- Serve slightly warm or at room temperature.
- If desired, drizzle with caramel sauce and top with ice cream and more chopped nuts.
Notes
- It’s best served slightly warm or at room temperature, drizzled with caramel sauce and topped with vanilla bean ice cream.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 635Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 157mgSodium: 559mgCarbohydrates: 86gFiber: 4gSugar: 62gProtein: 12g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Marie
Sunday 13th of February 2022
This was excellent. We made it last night. There was actually enough for 3 servings! I am gluten free (not by choice) but not allergic to gluten just can't tolerate Gluten. I made it with Gluten free white bread it's more tolerable for me . Turned out delicious! We also made homemade caramel sauce & poured over it with whipped cream. This morning there was a serving left I refrigerated it & just re heated. My Grand ate it for breakfast! It's even better the next day! Reminds me of the Bread pudding I used to buy from this Supermarket where I grew up. The woman made it homemade everyday from the leftover bread. Totally yummy and this is so close to that! Highly recommend!
Zona
Sunday 13th of February 2022
Hi Marie, it sounds like you enjoy this bread pudding as much as we do! So glad to hear it. Love the idea of making homemade caramel sauce. Thanks for your comment :)