Banana Pudding is the perfect recipe for using up 5 overripe bananas. So easy to make and pure comfort food, no wonder it’s so popular. Just serve with ice cream!
NB: I first published this recipe for Banana Pudding (one of our favourites) in January 2014 so it was in serious need of a photographic update as my photography has vastly improved since then and my equipment has too.
I’ve come to realise we have a slight banana addiction judging by the number of banana recipes I’ve posted! So anyway back to the original post:
After the excesses of Christmas we all need to tighten our belts and save money where we can. Reducing our food waste is a good place to start. As a nation we all throw away far too much food as we just don’t get round to using it before it perishes.
If you’re anything like me, sometimes your fruit bowl just gets just a bit out of control and before you know it a whole hand of bananas has suddenly gone from ripe to overripe.
Yes you can make banana cake but this usually only uses up a couple of bananas and yes you can freeze bananas but mine tend to never see the light of day once they’ve ventured into the freezer!
So Banana Pudding has become my go to recipe when it comes to salvaging lots of overripe bananas.
It won’t win any beauty contests but it’s gooey in the middle, crispy around the edge and is delicious with a scoop of vanilla ice cream – true comfort food.
Even better Banana Pudding is quick and simple to make and can will happily stay in a warm oven until you’re ready to serve it. My family love this pudding and polish it with gusto.
It’s great to see fruit which looked fit for the compost heap make such a delicious pud – definitely a win win situation for your purse and your tummy!
More Banana Recipes
I do hope you try my Banana Pudding but for more banana pudding and dessert inspiration you might like the following:
- Banoreo Cheesecake
- 3 Ingredient Banana Nutella Pancakes
- Hazlenut Chocolate Banana Delight with Meringue
- Banana & Chocolate Quesadilla
- Sin Free Chocolate Mousse
- Upside-down White Chocolate Banoffee Shortcake
- Banana & Raspberry Ice Cream
- Baked Rum Bananas
- Vegan & Gluten Free Banoffee Pie
How many calories are there in a portion of Banana Pudding?
This is an approximation of the calories and nutrients in this pudding!
Don’t forget to share your Banana Puddings with me tagging @FabFood4All on social media!
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Banana Pudding
Ingredients
- 5 large ripe/overripe bananas about 900g – 1kg unpeeled weight
- 50 g butter melted
- 1 tsp vanilla extract
- 115 g caster sugar
- 1 egg beaten
- 115 g plain flour
Instructions
- Pre-heat the oven to 180°C.
- Grease a 20cm round dish.
- Mash the bananas into a pulp.
- Mix in the melted butter, vanilla extract, sugar, beaten egg and sifted flour.
- Pour into the dish and bake for 45 minutes until golden brown.
- Serve with cream or vanilla ice cream.
Sheera
Hey mines look like yours! I was worried because after 45 minutes the top still look liked smashed bananas. So I put it for 30 more minutes! My question is can I leave this out or I have to store in the fridge?
Camilla
Hi Sheena, that is odd as I make this Banana Pudding very often and it’s always fully cooked. Perhaps you should get an oven thermometer to check that your oven and what temperature it’s running at. You should eat this pudding while it’s still hot and I keep any leftover pudding in the fridge and warm through in the microwave the next day. It’s best on the first day however.
Millia
Absolutely delicious! Thanks for the recipe. My only comment is that it needs (in my view) a teaspoon of baking powder to raise it a wee bit or else it probably would be a bit hard. But followed the entire recipe and turned out amazing. Kids and hubby very happy. Also had 5 extremely ripe bananas so no waste!
Camilla
Hi Millia thank you! It is meant to be a dense pudding a bit like bread pudding. I have used self raising flour when I haven’t had plain flour and it makes no difference what so ever, it’s not meant to be like a cake, there would be less banana and more flour if it was.
Fatema M
It tastes amazing however! Though I would reduce the sugar content next time.
As I was baking in a convection microwave, should I have raised the baking temperature?
I had to rebake it twice , once at 250°C for 10 min and then at 220 for another 10 min. To get a browner top
Camilla
Hi Fatema, I’m afraid I’ve never used a convection microwave so can’t give any advice on that. I’m assuming you aren’t using the microwave part of the oven to cook when baking?
Fatema M
I did not get a very cakey looking outcome. Mine is very gelatinous.
Same measurements as your recipe, but looks very different
Camilla
Hi Fatema, the texture of this pudding is nothing like cake, it’s more like bread pudding (stodgy) of you’ve ever had that. The outer surface will go golden and baked though.
Grace M
Great recipe! So delicious. I’m from America so I converted all the metric units into cups. But I wasn’t sure how many calories were in this dessert? Or how I would go about calculating it?
Camilla
Thank you Grace, glad you like my pudding. As you went to the trouble of converting my recipe to cups I found an online recipe calculator so have added the nutritional information to the post now just for you:-)
Karen
Absoultely gorgeous! Texture is like bread pudding, I used a 6″ cake tin and got 6 decent sized pieces. Went down a treat with Custard
Camilla
Excellent Karen, so glad you like it:-)