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Instant Pot Banana Bread Bread Pudding

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Gooey and delicious, this Instant Pot Chocolate Chip Banana Bread Pudding makes a perfect breakfast or dessert! Using simple ingredients this Instant Pot bread pudding is packed with flavor and it’s one you’re sure to enjoy. My family loves it!


Why You’ll Love This Recipe

  • Indulgent Dessert: This banana bread pudding is rich and satisfyingly sweet.
  • Easy to Prepare: The Instant Pot ensures a hassle-free cooking experience, perfect for busy days.
  • Versatile Snack: Enjoy it as a decadent dessert or a delicious breakfast treat.

Recipe Ingredients

If you have some stale bread, bananas that are overripe, milk, and eggs, you can have an amazing Instant Pot Banana Bread Pudding in about 30-minutes! Here’s what you need:

  • Stale Bread: Acts as the base, soaking up the sweet, creamy mixture to create a fluffy, pudding-like texture. You can use regular bread or french bread.
  • Eggs: Bind the ingredients together and contribute to the custardy consistency of the pudding.
  • Sugar, Vanilla, Ground Cinnamon: Add depth and warmth, enhancing the overall flavor profile.
  • Milk: Creates a moist, tender texture in the bread pudding and adds a creamy richness.
  • Butter: Infuses the dish with a rich, buttery taste and helps blend the ingredients smoothly.
  • Bananas: Complement the bread, and they pair beautifully with chocolate.
  • Chocolate Chips: Provide delightful bursts of semi-sweet chocolate throughout the pudding, enhancing the indulgence factor.
  • Pecans (optional): Add a crunchy contrast to the soft pudding, while their nutty flavor complements the bananas and chocolate.
Banana Bread Pudding Ingredients.

How Make Banana Bread Pudding

Made with simple ingredients, this recipe is super easy to make. You’ll be using the pot in pot method, so be sure you have a casserole dish that fits into your Instant Pot. We used an 8 quart IP for this recipe!

Step 1: Prep

First, prep your 2 1/2 quart casserole dish by spraying it with nonstick cooking spray. Then, place your cubed bread into the baking dish.

Step 2: Add Chocolate

Next, sprinkle the bread with your chocolate chips and pecans (if using). Let them fall into the cracks between the cubes of bread.

Instant Pot Banana Chocolate Chip Bread Pudding Process 4

Step Three: Make Bread Pudding Sauce

Mash your ripe bananas. Then, In a medium sized mixing bowl, add the melted butter and whisk together all the rest of your ingredients to create your bread pudding sauce.

Step 4: Soak The Bread Mixture

Pour the bread pudding sauce over the bread and chocolate. Make sure it soaks all of the bread cubes. If needed, press the bread into the mixture.

Instant Pot Banana Chocolate Chip Bread Pudding Process 5

Step 5: Cover and Create Sling

Cover the casserole dish with aluminum foil, place the trivet in the IP, and create a sling with a sheet of foil for lowing and raising the casserole dish. You can make a sling by folding a sheet of foil into thirds.

Step 6: Pressure Cook

Using the sling, lower your casserole dish onto the trivet. Place at least 1 cup of water in the bottom of your inner pot. Then, close the lid, hit pressure cook or manual, and set the time for 30-minutes.

Step 7: Natural Release Pressure

Once the Instant Pot beeps, allow it to sit there for 15-minutes to naturally release the pressure. Then, flip your pressure valve to the venting position to release the rest of the pressure.

Step 8: Serve

Carefully remove your banana bread pudding. Serve and Enjoy!

Chocolate chip banana bread pudding

Cooking Tips

  • Pot In Pot Method: For this recipe, you will be using the pot in pot method to make your banana bread pudding. This simply means that you will be putting your ingredients to a separate dish that fits inside your inner pot. You use this method to avoid the Instant Pot Burn Notice. For this method, you place 1-cup of water into the inner pot, put your trivet in the inner pot, and then place the dish with your bread pudding on top of the trivet.


  • Classic: Mix chocolate chips and pecans into banana bread pudding, bake, and serve with sauce.
  • Coconut: Add coconut, chocolate chips, pecans, bake, and serve with cream.
  • Spiced: Spice banana bread pudding with cinnamon, nutmeg, chocolate chips, pecans, serve with sugar, and ice cream.

Storage Instructions

  • Fridge: For best results, you will want to store any leftover banana bread pudding in an airtight container in your refrigerator. It will stay fresh for up to 5-days in the fridge.
  • Freezer: For longer storage, place the bread in a freezer bag and store it in the freezer for up to 3-months.
  • Reheat: You will want to eat bread pudding warm. To reheat, place in the oven for 10-15 minutes before serving.

What to Serve With This Recipe?

If you want it as a breakfast option, pair your pudding with some of these delicious drinks:

You might also want to top your pudding with a sprinkle of brown sugar or caramel sauce. This is one of my favorite banana recipes and it’s super easy to make this delicious dessert.


Why Is My Banana Bread Pudding Dry?

If your bread came out dry, you may not have soaked all the bread with the liquids. Or, you didn’t measure out enough milk and butter. Be sure to follow this recipe exactly in the future. To fix dry banana pudding bread, top it with a sauce such as custard sauce, cream, chocolate sauce, or anything you prefer.

Can I Use Another Type Of Bread?

Yes we use stale bread or old french bread but you can use any type including brioche bread or any other you may have at hand.

banana bread pudding

Banana Bread Pudding Recipe

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Delicious and tasty, this Instant pot banana bread pudding recipe is easy and simple to make and a great recipe


  • 7 to 8 cups stale bread, cubed
  • 2 eggs
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 ¼ cups milk
  • 2 tablespoons butter, melted
  • 2 ripe bananas, mashed
  • ½ cup semi-sweet chocolate morsels
  • ½ cup chopped pecans, optional


  1. Prepare a 2 ½ quart casserole dish (that fits into the electric pressure cooker) with nonstick cooking spray.
  2. Place bread into the casserole dish. Sprinkle with chocolate chips and pecans (if using) allowing them to fall into the cracks between the cubes of bread.
  3. In a mixing bowl whisk together the remaining ingredients and pour over the bread, soaking all of the bread cubes. Press the bread down into the mixture if needed.
  4. Cover the casserole dish with aluminum foil spritzed with nonstick cooking spray.
  5. Place the trivet into the electric pressure cooker and add the manufacturer’s recommended amount of water. Create a sling from aluminum foil (folding a sheet of foil into thirds) and lower the casserole dish into the electric pressure cooker.
  6. Cover the electric pressure cooker and set the valve to the sealing position. Program to cook on “manual” or “pressure cook” for 30 minutes.
  7. Allow the pressure to manually release for 15 minutes before quickly releasing the remaining pressure. Carefully remove the casserole dish from the electric pressure cooker using the created sling.
  8. Serve with whipped topping, chocolate or caramel sauce, and/or vanilla ice cream.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1918Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 114mgSodium: 2928mgCarbohydrates: 323gFiber: 19gSugar: 68gProtein: 58g

Did you make this recipe?

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Instant Pot Dessert Recipes

Your Instant Pot is a great way to make moist delicious sweet breads, desserts and cakes. If you liked this recipe, you’ll love my others!

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