Banana bread pudding sounds as if it might be high in nutritional value, with fruit and possibly even whole-grained breads as ingredients. But although bananas are naturally sweet, the USDA reports that dessert items such as bread pudding can contribute 40 percent of the undesirable trans fats and 13 percent of added sugars consumed in a day. If you're planning on having a dessert, however, banana bread pudding might be one of the more nutritious options.
Serving Size
One serving of banana bread pudding is equivalent to 127 g. If you are more comfortable or better equipped to gauge serving sizes in cup measures, 127 g converts to 4.45 oz., which equals a little over one-half cup.
Calories
One serving of banana bread pudding contains 298 calories. The 2005 USDA Dietary Guideline considers food items with single servings of 400 calories or more to be high in calories. The guidelines are based on a 2,000-calorie diet, so keep in mind that your needs may be lower or higher.
Fat and Cholesterol
The USDA recommends limiting your intake of saturated fat, trans fat and cholesterol. Daily values, or DV, of 5 percent or less are considered low, while 20 percent or more are considered high. Each serving of banana bread pudding contains 3 g of total fat, 5 percent DV; with 1 g of saturated fat, for 5 percent DV. The total cholesterol in one serving is 35 mg, 21 percent DV.
Carbohydrates
One serving of banana bread pudding contains a total of 60 g of carbohydrates, including 24 g of sugar and 4 g of dietary fiber, 14 percent DV. Fruit is naturally sweet, but you will have to check the list of ingredients to see if extra sugar has been added.
Protein
One serving of banana bread pudding contains 8 g of protein, for 5 percent DV.
Sodium
One serving of banana bread pudding contains 350 mg of sodium. The USDA website states that keeping your daily intake to less than 2,300 mg of sodium, or about 1 tsp. of table salt, may help reduce your risk of high blood pressure.
Vitamins and Minerals
One serving of banana bread pudding contains 2 percent of the USDA's recommended daily intake of Vitamin A, 4 percent of Vitamin C, 12 percent of calcium and 15 percent of iron.
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