Banana Nut Bread Pudding in the Crockpot

Banana Nut Bread Pudding layers banana cream pudding, walnuts, muffin mix, and butter in the slow cooker. It is a simple, cozy dessert with a soft pudding base and nutty topping.

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Why You’ll Love This Recipe

Banana Nut Bread Pudding layers banana cream pudding, walnuts, muffin mix, and butter in the slow cooker.
Whisk the instant pudding with the milk before adding the walnuts and dry muffin mix.
Serve warm with a spoonful of whipped cream if you like.

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Ingredients

Whisk the instant pudding with the milk before adding the walnuts and dry muffin mix. Pour the melted butter evenly over the surface.

2 boxes of banana cream instant pudding
1 cup of walnuts
1 stick of unsalted butter
3 1/2 cups of milk
1 package of banana nut bread muffin mix

How To Make Banana Nut Bread Pudding in the Crockpot

Mix the pudding

Whisk both boxes of instant banana cream pudding with 3 1/2 cups milk in the slow cooker until thick.

Add the layers

Scatter walnuts over the pudding and spread the dry banana nut muffin mix over the top.

Add butter and cook

Melt the butter and pour evenly over the muffin mix without stirring. Cover and cook for three to four hours, until the topping is cooked. The original recipe does not specify a heat setting.

Serve

Let stand briefly before serving. Refrigerate leftovers promptly in shallow containers.

Recipe Variations

Serve warm with a spoonful of whipped cream if you like.

Tips for Success

Keep the layers separate instead of stirring after adding the muffin mix.
Whisk the instant pudding with the milk before adding the walnuts and dry muffin mix. Pour the melted butter evenly over the surface.

Frequently Asked Questions

Do I prepare the muffin mix separately?

No. Sprinkle the dry muffin mix over the pudding and walnuts, then add the melted butter.

How can I change the serving or topping?

Serve warm with a spoonful of whipped cream if you like.

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