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. Hence, it was in serious need of a photographic update as my photography has vastly improved since then, as has my equipment.
I’ve realised we have a slight banana addiction judging by the number of banana recipes I’ve posted! So anyway back to the original post:
Banana Pudding Introduction
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 throw away far too much food as we don’t get around to using it before it perishes.
If you’re anything like me, sometimes your fruit bowl gets 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 needs a couple of bananas. And yes, you can freeze bananas, but mine never see the light of day once they’ve ventured into the freezer!
So Banana Pudding has become my go-to recipe for salvaging lots of overripe bananas.
It won’t win any beauty contests, but it’s gooey in the middle, crispy around the edge, and delicious with a scoop of vanilla ice cream—true comfort food.
Even better Banana Pudding is quick and simple to make and will happily stay in a warm oven until you’re ready to serve it. My family love this pudding and polishes it off with gusto.
It’s great to see the fruit that looked fit for the compost heap make such a delicious pudding—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
- Spelt Banana Bread
- Banana Cake
- Blueberry, Banana & White Chocolate Chip Muffins
- 3 Ingredient Banana Nutella Pancakes
- Banoffee Curd
- Hazlenut Chocolate Banana Delight with Meringue
- Banana & Chocolate Quesadilla
- Sin Free Chocolate Mousse
- Upside-down White Chocolate Banoffee Shortcake
- Baked Rum Bananas
- Vegan & Gluten Free Banoffee Pie
I think you’ll also love my new Easy Pumpkin Pie Pudding which takes the method from my Banana Pudding recipe and cross-pollinates it with the flavours of Pumpkin Pie!
Check it out, it’s simply divine (hot or cold)!
Can you Make Banana Pudding in Advance?
It’s best baked just before you intend to eat it.
How should you store leftovers?
Any leftover Banana Pudding should be stored in an airtight container or popped into a bowl with a plate to cover.
Can you reheat Banana Pudding?
Yes, it reheats well in the microwave, a couple of minutes should do the trick. If you don’t have a microwave, you could wrap the banana pudding in foil and reheat it in the oven or air fryer.
How many calories are there in a portion of Banana Pudding?
Below is an approximation of the calories and nutrients in this pudding! Per quarter there are 474 calories.
Can you use other types of flour other than plain flour?
If you don’t have plain flour I have used self-raising flour and it makes no difference, the pudding won’t “raise” as the bananas are so heavy.
You could use spelt flour and readers have used gluten-free flour or milled oats to make oat flour with great success.
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Banana Pudding
Equipment
- 1 mixing bowl
- 1 potato masher
- 1 Set of measuring spoons
- 1 20 cm (8") Round oven-proof dish
Ingredients
- 5 large ripe/overripe bananas about 900g – 1kg (2 lb) unpeeled weight
- 50 g butter melted (2 oz) (1/3 cup)
- 1 tsp vanilla extract
- 115 g caster sugar (or granulated white sugar) (4 oz) (1/2 cup)
- 1 egg beaten
- 115 g plain white flour (4 oz) (7/8 cup)
Instructions
- Preheat the oven to 180°C (355°F).
- Grease a 20cm (8") 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.
Dezi
Wow really lucked upon this gem! I happened to have several very ripe bananas and wanted to do something other than the typical banana bread. This did not disappoint! I added some nutmeg and cinnamon to the batter and topped it with homemade whipped cream while still warm. Family loved it so Ive saved this recipe and will definitely be making in the future. Thank you!
Camilla
Awesome Dezi, so glad you like the recipe and made it your own with added spices, great idea!
Waxie
My husband always want to throw out my black bananas as he says they’re off but I use to make this.
I’m on a health kick so I make my own oat flour to which I add a couple of spoons of cocoa powder and some cinnamon and use Skinny Food Co maple syrup instead of sugar. I even made it in an airfryer and it worked. Next time I’m going to try Greek yogurt instead of butter to make it healthier.
Camilla
So glad you like the recipe and have made it your own. I’d be interested to hear how the Greek Yogurt goes but if it were me I’d try using olive oil if you don’t want to use butter. However I do think butter is a healthy fat as everything we’ve been brainwashed to believe about fat and cholesterol has recently been turned on its head. Have a Google for latest findings from studies that never got published as the scientists couldn’t understand them at the time.
Linden
Is it possible to substitute honey for sugar in the recipe?
Camilla
Hi Linden, I’ve never tried it but after a quick Google it seems that you could but would need to use less as honey is very sweet. I would try half as much honey to sugar ratio. Do let me know how it goes if you try this.
Camilla
Hi Kayjay, sorry to hear of your disaster. My best guess is that you oven is at fault. I describe this puddding as gooey in the middle and crispy on the edges, if yours was a liquid sludge and cakey on the outside then it didn’t bake at the correct temperature or long enough or both. Did it look like my photos or are you just not a fan of a gooey centre? Using self raising flour makes no difference to this pudding as I sometimes use it when I don’t have plain flour. This is the most popular recipe on my blog so I know my recipe is not at fault. I look forward to hearing back from you.
Judith Hillis
I was confused by sugar and flour amounts. Both say 4 oz but one says 1/2 cup, the other 7/8 cup.
Camilla
Hi Judith, that’s because a volume does not translate to weight. Eg a cup of feathers does not weigh the same as a cup of gold nuggets. Same goes for sugar and flour. A grain of sugar weighs more than a grain of flour so you need more volume of flour. The conversions have been done online and you can check for yourself.
Gail Broome
This was fabulous. I substituted pure maple syrup and made my own flour out of oats for the flour and sugar. This is my healthy snack everyday. Pure heaven.
Camilla
Awesome Gail, so glad you’ve put your own spin on the recipe:-)
Lynn
You my love have created a Friday Fun Day in my household! My kids enjoy helping make it. They absolutely devour every single morsel where I don’t even have to worry about leftovers. Much Love
Camilla
I’m loving the energetic upbeat vibe of your comment Lynn. Glad my Banana Pudding could instigate your Friday Fun Day!
Christelle
Just made this for a Sunday afternoon treat. My kitchen smells like heaven and it came out beautiful. Deliciousness overload.
Camilla
So glad you like it Christelle:-)
Judy Webb
Can frozen over ripe bananas be used in this recipe
Camilla
Hi Judy, I don’t see why not.
Michelle
Just made this! I use almond flour and a sugar substitute. It turned out great. I put frozen cool whip and a sprinkle of cinnamon. Will definitely make again.
Camilla
Awesome Michelle, so glad you enjoyed it and adapted to suit:-)
Dee Des
I love this pudding! My mom always used to freeze bananas for pie. Of course, I do too. My husband asked if I was saving them for the apocalypse ha. So, I made your pudding, omg I’m in love. Thank you!
Camilla
Ha ha, so happy you found my recipe Dee and saved those bananas from languishing in your freezer:-)
Linda
Thé measures seem a bit off. 115 gm of flour is 7/8 cup. Also the sugar is similar. I measured and weighed and looked on line. Please update. It’s a grand pudding though!
Camilla
Hi Linda, thank you for that. I relied on an internet search and the only result I found said the flour equalled half a cup. I just went out into my kitchen and tipped some flour into a cup and you’re right, packed down it it 7/8. I did the same with the sugar as a different site said it was 1/2 a cup and my measuring just now confirms that that is correct. If anything you can reduce the sugar as the bananas are so sweet so you certainly wouldn’t want to add more. However I left the quantities along as people have got used to cutting the sugar by half etc. I’ll go and fix the flour quantity now.
Vanessa
So simple and so yum! Glad I googled this when I had too many black bananas!
Camilla
Awesome Vanessa, so glad you found and like the recipe:-)
Shannon D.
Wow! This was sooo easy and turned out perfectly. We have renamed the recipe “Banana Crack”. I am at higher altitude so I extended the cook time by 10 minutes. We will definitely make this again.
Camilla
That’s awesome Shannon, so happy that you like my Banana Pudding and have made it work at your high altitude:-)
Ellie
I work in a health food store and there were 15 overly ripe bananas i was given. I made a regular batch and thenI made it gluten, dairy, and egg free. I substituted Bob’s red mill grain free paleo flour, Miyokos butter, and bovine gelatin for the egg. It worked perfectly and it’s delicious!
Camilla
Awesome Ellie, so glad you liked the recipe and saved all those bananas and made the puddings fit all those dietary requirements:-)
ALuna
Just made this…so delicious! I put a dollop of vanilla ice cream on top! Will definitely be making again!
Camilla
Thank you for taking the time to leave me a comment Aluna and so very glad you like the recipe, it’s one of our favourites too:-)
Lily
I have made this recipe 3x in one month! I received several requests for the recipe. It is now my go to recipe for dinners & pot lucks. Thanks from California
Camilla
Aaw, that’s so lovely to hear Lily and I bet people don’t expect this when you say you’ll bring a Banana Pudding:-)
Jan Mitchell
Made this ronight, it was great. No ice cream but a dusting of powdered sugar. One
Two questions. Can I use self rising flour and salted or Unsalted butter? Thank you again, a great recipe.
Camilla
Hi Jan, so glad you like the recipe. It makes no difference whether you use plain or self raising flour, the outcome is the same. For the butter, just use what you usually have in the fridge. I tend to use unsalted but a bit of salt is no bad thing as can enhance flavour.
Trish
I just made it with your American measurements and it came perfect! It is delicious. I cooked it at 350 for 50 minutes in a square 8×8 pan. This one is a keeper. Thank you!
Camilla
I’m so glad it worked with American measures and that you like the recipe:-)
Christy (from WA state state)
This is just so delicious! I use a gluten free flour and it’s still wonderful. I’m sad for the many years I’ve had in my life WITHOUT this recipe. It’s quick and easy and so tasty. Thank you for sharing and for the US conversions. I’ve made this 3 times this week for my family. It’ll be a staple in my recipe book, thanks again!!
Camilla
Aaw, thank you so much Christy, so glad you like the recipe. Yes, it is so very easy. I managed to make it tonight whilst making soup and after some cookie baking. Always goes down well with the family:-)
Liz
I love this recipe. I am not sure my conversions were right though. It tastes amazing but it looks nothing like the photo here. It also looked more like cake.
Camilla
Hi Liz, I’ve put the recipe in cups and weight measures, did you use those?
Too many bananas
Thank you so much, Camilla! This is a really tasty pudding and I will definitely try again. (Weighing ingredients is something I have never done, but I do know it’s more accurate and preferred in baking. I will definitely try the weighing approach in 2024 … I need to get through my December baking before I try something new. LOL) I really appreciate you diving into this comment so fast (same day!!) and changing the recipe to reflect cup measurements. You are a pro. Thank you again!
Camilla
Thank you, I am a perfectionist so was mortified that I’d goofed up so badly so had to fix immediately (even though that meant going to bed gone midnight LOL:-)
Too many bananas
It smells wonderful while baking. I took it out at the 45-minute mark and I am unsure how to tell if it’s done. I also converted to U.S. measurements and added 1/4 cup sugar, 1/4 cup flour, 1/4 cup butter, 1 tsp almond (was out of vanilla), and one egg. I put it back in for another 15 minutes. It never “set”, but tastes great. I may have used too many bananas. Anyway, will try again and will eat this one.
Camilla
Hi there, I’m so very sorry, it’s all my fault. I remember a reader asking for the recipe to be converted to US measures and it was very late and now I looked at what I’d written for the ounces was totally wrong and about half of what it should have been. By way of an apology I’ve now converted to cups using the internet (which I never do as it’s just not accurate, but as this recipe isn’t a “cake” that requires such accuracy I’m doing a first here on Fab Food 4 All and publishing the cup measures too. I would highly recommend a cheap set of digital scales as they really are an investment in accurate baking and jam making for not much more than the price of a coffee (not that I even drink coffee LOL)! I hope you make this again and I’m sure you’ll have success now. It does set and is a stodgy texture inside but with a crisp outer.
Jeff Terrebonne
I also thought this recipe was outstanding. It reminded me of my father’s bread pudding. I also garnished it with some toasted pecans and vanilla ice cream, of course. This weekend, I plan to try and turn it into a pie, for a gathering of friends.
Camilla
What did I lose a star for then Jeff, was it the missing pecans:-) Let me know how you pie idea goes:-)
Daniel Lamountain
It would be awesome if you would do the conversions for your American followers also what is castor sugar ? In the us all our food products list both standard and metric weights and measurements. Please do the same
Camilla
Hi Daniel, just for you I have also included the Imperial weights, Fahrenheit and dish size in inches. Caster sugar is what we use to make cakes in the UK, it’s just a finer grain than granulated, so I’ve also put that in the recipe as it will also work. You say your food products list both standard (I assume you meant Imperial which died out when I was about 5 years old in the UK) but US food blogs certainly don’t cater for a British audience, they’re all in US measurements. There is software that will convert recipes to cups but it’s wholly inaccurate so I refuse to use it as I want my recipe to work. Anyway, is this what you meant?
L E R
In this world where we can get anything translated, we can get anything answered. I think author was fine no matter what measurements were put. (IMO). JS….
cy
This was excellent! The way a baked banana dessert should be! Americans like/love banana bread, but as an American I find banana bread too “cakey” for my taste. For me a sweet made from banana should have a gooey velvety texture … just like bananas. The first time I bit into this pudding it reminded me of those beloved fried banana fritters without the grease. Delicious. This recipe is a keeper and SO simple to make. Thank you for sharing!
Camilla
Thank you so much cy, so very glad you like the recipe as much as we do:-)
Patricia
Is it possible to freeze this once cooked and cooled or would it turn to mush once defrosted?
Camilla
I haven’t frozen Banana Pudding but I have frozen my leftover Pumpkin Pie Pudding which is similar and then heated in microwave. It won’t be as good as having it freshly bake but it can be done, will just loose the outer crust texture and be softer.
Eric
Good recipe… I went sugar free with the pudding and added some coconut jelly.
Camilla
Glad you like the recipe. Not heard of coconut jelly, is there sugar in that?
Jane Matthews
Not a baker – haven’t made a cake since primary school and that was horrific. I had some bananas hanging round and decided to give this a go. I’m trying to reduce food waste. This recipe was so easy it didn’t scare me off.
Camilla
Excellent Jane, so glad this recipe didn’t scare you. If you want to venture to a similarly easily made cake then I’d recommend you try Spelt Banana Bread – another really simple recipe:-) https://www.fabfood4all.co.uk/spelt-banana-bread/
Sue
American here, who was able to convert C to F, and use my food scale to weigh out the flour and sugar. I did cut the sugar to 65 Grams, because I don’t like to add a lot of sugar to fruit desserts. It was plenty sweet. I will make this recipe again!
Camilla
If it wasn’t nearly midnight I’d be running around the room and punching the air. This makes me so happy and great to cut the sugar, as I say I didn’t lower it or I would probably have confused regulars so people can adjust as they see fit:-)
alex
you made me laugh at the visual picture of you running around the room and punching the air. i think you could have written in, reduce the sugar if you like without causing a “stir” haha.. i am going to try tyis…so ergo no rating. stay tuned. i am freezing my bananas so i can do it in a few days….so they don’t explode haha. thank you. for the humor. we need it.
Camilla
Glad to have amused you, yes a sense of humour is certainly needed these days! I look forward to your appraisal or maybe I should be trembling in anticipation, the jury’s out:-)
Wjs57
Excellent recipe. I cant quite believe how rude some of the American commenters have been..the vast majority of countries in the world use grams and litres yet somehow they think their measurements are “regular”. I wouldn’t dream of commenting on a US blog that I want them to convert from cup measurements ( by the way a US cup is different from a British cup measurement ).
Camilla
Thank you, I know, I wouldn’t dream of doing that either:-)
Dusty
I can’t believe how rude the Americans are! I would never dream of going to their sites and demanding it be put in my measurements. Google is free, use it and convert it yourself.
The recipe is great! I love banana pudding, bread and cake! So this was a banger.
Camilla
Thanks Dusty, it’s got to the stage where I lie awake at night dreaming about providing scales across the pond LOL. So glad you like the recipe:-)
Em
BEST PUD EVER !
my parents begged me to make this for the dessert of our Sunday roast, went down a treat 🙂
It is upsetting though to see how rude some people have been in regards to the measurements of this pudding. I am 16 and was able to follow the recipe just fine.
Thank you Camilla for such a great, quick and easy recipe Xx
Camilla
Thank you Em, so lovely to hear that I have readers of your age. If food blogs had existed when I was 16 I’d have been all over them:-) I take the good and bad comments as a compliment as people want to make my recipe, just wish I had a budget to buy everyone scales:-)
Elizabeth Yeffa
Greetings from across the pond! Thank you so much the recipe its clear and easy to understand I really loved the 1 bowl to dirty and omg the taste is fantastic.
Camilla
Thank you so much Elizabeth, so glad you like the recipe and the minimal washing up.
Jennifer
Lovely recipe with only a few ingredients so I was able to use up overripe bananas without having to buy additional things and could just use what I had one hand. If you like bananas it has a very strong banana flavor.
Here are the recipe conversions for my fellow Americans who can’t figure it out (why we use a different system of measurement than the rest of the world is one of the dumbest decisions we ever made LOL):
Use a 9 inch round pie pan
Bake at 350 degrees Fahrenheit
5 Bananas
1 egg
3 and 1/2 tablespoons butter
1/2 cup granulated sugar
1/2 cup flour
1 teaspoon vanilla extract
I just made it with these measurements and it came out perfect.
Camilla
Thank you Jennifer:-)
Sarah G Tipton
Thank you for the cups, temp, and inches
Adriana
Hi Camilla this is a delicious pudding, thank you. I’ve been making it with GF flour and coconut oil instead of your suggestions and it’s lovely.
But I’m wondering if I’m doing something wrong and now looking at the comments I feel v confused about the flour quantities seeing them converted to US quantities. 1/2 cup is not 115gr of flour which makes quite a thick paste really but once mixed with the bananas it seems fine. Maybe you can clarify this for me?
I served it to some friends the other day having added some pine kernels on top and they loved it
Adriana
Camilla
Hi Adrian, you’re right, I just Googled and it states that 115 gram of flour equals 7/8ths of a cup.If you just Google 125 grams in cups then you get the answer as half a cup but on clucking on the article there’s info in measures of different ingrdients. So what you’ve been doing is correct.
Betty
We need this in regular measurements
I only do regular measurements
You should have put it in both
Yes it will come out just find
I’ve asked people to put things in regular measurements and the recipes come out perfect
So will u please put in regular measurements
Thank You
Betty
Camilla
Hi Betty, forgive me, but I simply don’t understand what you mean by regular measurements? I live in England and these are regular measurements. You’re going to have to walk me through how you want each and every ingredient unless you want ounces which is easily doable.
Áine
Regular varies by location. Volume measurements such as cups vary from US to Australia and UK. If you are catering to an international audience, weights are more accurate. Ireland and UK use weight by default and so I personally find volume based recipes irksome because I have to figure out what cup size is being referred to and then convert to weight. It’s doable though and I either work it out or decide to look for a different recipe. It’s the same with variations in egg sizes or banana sizes if weight is not specified. Some of it is guesswork and using maths.
Erika
It’s very rude to say such ignorant things in such a condescending manner.
Pro tip: (1) Google converts measurements for free & (2) you can find a good scale for about $10
Ben
Apologies for my fellow country folk. They can be… a lot. Just finished making this and burnt my tongue to taste it based off smell lol A lovely pudding on its own, but certainly will be a base for many things. I’m thinking yogurt and fresh violets on top for breakfast.
Camilla
Thank you Ben, your country has so many innovators like Elon Musk, perhaps it would take someone like him to make digital scales more acceptable, maybe make them rechargeable:-)
Max
Sorry @Betty, what do you mean regular measurements? Are you referring to American by chance as you may find there is a whole world outside of your borders
GregK
This was a great catch-all recipe for all those black bananas haunting my freezer and is forgiving when you work with what you have. I made this last batch as a pan of 20 muffin-tops, reducing baking time to accomodate. Some toasted walnuts or pecans next time, or maybe a dollop of sour cream in the batter.
Well done you.
Camilla
Thanks Greg, so glad you made the recipe your own:-)
Lee Elliott
Hi , I have made this today just as the recipe says and it came out perfect , a great simple recipe and it taste’s lovely , I had some of it with custard and that goes really well with it too . I can see me making this on a monthly basis now . Thank you for the recipe .
Camilla
So glad you like the recipe Lee, it’s been a family favourite for many years:-)
Lynda
I would love to have this recipe put in to standard measurements, etc. Cups, tablespoons
Camilla
Hi Lynda you can’t convert a weight to a volume accurately it simply doesn’t work. A pair of digital scales don’t cost much more than a coffee out on Amazon and will be your best investment for accurate baking and jam making. I care about the cost of my readers’ ingredients too much to hand out bad recipe conversions.
Michael
To help: I don’t think someone should have to buy a scale just to make this recipe. (Since the sugar amount can vary, it doesn’t seem as though a teaspoon here or there of flower or sugar should matter)
Temperature is 356°F
Flour 1.2 cups
Sugar .75 cups
20 cm is about 8 inches
butter = a little less than a half of stick
Camilla
From a brief look at the first conversion sites that Google offered up I would say that you estimations are way over. I cup equals 136 grams according to AllRecipes so the flour would be less than a cup and the same for the sugar. And then there’s the issue of the flour being pressed into that cup of falling freely. So I say again, you cannot accurately convert a weight to a volume. Plus the bananas would be impossible to replicate in cups, I always weigh mine. Cooking is a science and I’m not here to give out unverified, random amounts of ingredients in the hope that the end user might get something edible at the end of it.
Christina
I’m more of a “mess in the kitchen” type of gal, and I’m okay with estimations. That being said, when I read a recipe and it calls for weights, I would never blame the original recipe creator if my method didn’t work – that just wouldn’t be fair! I’m with you – I’m sure weights are best. My scale is off balance right now though, I need a new one, so I did these conversions and they turned out well. I don’t have caster sugar. I used granulated/brown mix (just a preference, all granulated would have been fine, but I love that hint of deep flavor from the molasses), and it was 1/2 cup total. Flour was 3/4 cup, spoon and level. VERY important not to pack it in. I added a little dash of almond extract along with the vanilla, and sprinkled the top with a little more sugar and some flakey Maldon sea salt for texture and enhancement. Texture turned out delightfully stodgy, completely moist and decadent. Flavor was on point for me and my family. I love this recipe, thank you for sharing it! It’s a nice change from a cake/bread/muffin with those leftover bananas. I love it warm with ice cream for dessert, and then cold without accompaniment the next day for an indulgent breakfast.
Camilla
Fab Christina, so glad you like the recipe. I’m currently working on a Easy Pumpkin Spice Pudding recipe based on this one which is divine so keep an eye out for that! Will hopefully post it tomorrow.
Christine
get a scale. Its much more precise. Comes in handy for lots of things including bread making.
Jeanette
And here you thought you would be sharing a lovely British recipe, lol.
To the reviewers: You can easily Google or ask Alexa to help convert the measurements. I’ve done it many times.
This reminds me of when I was in London and asked to use the “restroom”… boy was that made into a big deal, lol. It’s good to have a sense of humor when it comes to this stuff. Let’s be kind and respectful every one.
This recipe looks delicious and when I make it I will just take the extra time to convert the measurements. ❤️
Camilla
Thank you Jeanette. I cannot ever imagine going onto a US recipe blog and demanding that the author put their recipe in grams for me.
Max
Sorry @Betty, what do you mean regular measurements? Are you referring to American by chance as you may find there is a whole world outside of your borders & @Lynda US measures aren’t standard for the rest of the world.
However there’s 2 great inventions:
1 is a scale that’s really easy to use & the other is the internet, which in turn has google where you can find a whole host of conversation tables.
Kristen
I think I know what happened with the runny pudding. It’s likely you didn’t change Celsius into Fahrenheit 180°C is 356°F. Cooking it on a lower temperature would likely lead to runny pudding. I almost did the same thing. Lol
Camilla
Excellent deduction, I have laid awake wondering about this lol!
Melo
Hey Tried this recipe, ended up halving it but even with the same cook time it was really runny, not sure what happened
Camilla
Hi Melo, I’m confused as to how this could be runny once baked, the only liquid in it is an egg which gets absorbed by the flour. This is a stodgy pudding but definitely not a runny pudding. Perhaps your oven wasn’t set at the right temperature? No-one else has ever had this issue.
Sarah
I served this with easy banana ice cream…it was amazing & certainly quelled any craving for bananas!!!
The ice cream can be made by chopping/slicing over ripe bananas & freezing them. When you want the ice cream blitz the frozen bananas & add a little milk (or milk alternative) & blitz again adding a little milk at a time until you get the desired consistency…serve immediately.
Sadly this ice cream doesn’t respond well to be stored but it is so easy to make you really don’t need to store it.
Camilla
So glad you enjoyed it with your ice cream:-)
J
Tried today with my 3 year old, great use of overripe bananas – but ours is very “soggy” inside still, even when brown on top. I’ve tried baking for a bit longer but still quite wet inside…
Camilla
Hi J, this is not a cake it is a dense pudding akin to bread pudding in texture. So the outer will be crispy in contrast to the inside.
Ali J
With a heavy heart I was about to consign 5 very black, squishy bananas to the bin. But I’m so glad I decided to have another look for an alternative to banana bread recipe to use them up in. This is so quick and easy to do and tastes great! As others have commented, I reduced the amount of sugar to 70g and found it more than sweet enough. Thanks so much for sharing this!
Camilla
Hi Ali, that’s wonderful, so glad you got to save those bananas:-)
Yvonne Dancico
Excellent recipe! This is my new favorite way to use over-ripe bananas. Very easy and quick.
Camilla
Yay, Yvonne, so glad you like it and yes it is so very easy:-)
Carrie
You must have HUGE bananas cuz 900g was 10 bananas for me!! It’s in the oven now. Hope I did it right!! Thanks for sharing this recipe!
Camilla
Bananas do vary hugely in size. I must admit I don’t weight my bananas when I make this I usually have large bananas (just weighed mine and they came to 750g). Your pudding will be great with 900g:-)
Bonnie
Can you please convert measurement to cups? I’ve tried doing so but my batter was thick. It’s in the oven now at 212 degrees Fahrenheit. My husband loves bananas so hopefully it will taste good!
Camilla
Hi Bonnie, it does make a thick batter. Can I suggest you buy a cheap set of digital scales as you won’t look back as it a far more accurate way of measuring ingredients.
Miranda
I was looking for something other than banana bread to make with my seemingly ever-replenishing supply of overripe bananas. This recipe sure seemed different – a thin batter and no leavening – but the outcome is exceptional! I’ve served it as small slices on Nutella-topped graham crackers, warmed up and topped with ice cream, or straight from the fridge with a spoon while my kids aren’t looking. I now buy bananas specifically to let them get ripe enough for this recipe!
Camilla
So glad you like the recipe Miranda. I’m afraid I haven’t published your conversion as you converted my 5 large over-ripe bananas to 6 – 7.
Miranda
Maybe bananas in my neck of the woods run smaller? For example I’m making another batch as we speak, and I peeled 5 large bananas for a total of 630 grams. Weird that it can vary so much! I defer to your quantity for conversion purposes, but perhaps a note stressing the importance of weighing the bananas would be helpful? Again, thank you for the recipe!
Camilla
Bananas come in all different sizes which is why I always give weights too for clarity. I’m assuming my readers have understood as I’ve never had any evidence to the contrary. Really glad you like the recipe:-)
Crystals
Thank you for sharing the amazing recipe.
I really hope there is a picture for how the batter looks like.
I’m afraid mine is too runny but there is no reference.
Camilla
Hi Crystals, I’m sure your batter is fine, this is a recipe that can’t go wrong. I will take a photo the next I make this and add to the post. Most of my posts have step by step shots now but this is an older post.
Kelly M
This recipe is absolutely delicious! It’s so easy too. What a great way to use overripe bananas! This one’s is a keeper! Thank you for sharing this recipe!
Camilla
Thank you Kelly, it is so easy isn’t it and a family favourite here:-)
Wendy whymark
Hello. Can this banana pudding be frozen?
Camilla
I’ve never tried but I don’t think it would freeze well as would go very wet when thawed.
Wendy whymark
Ok. Thankyou
Anna
Great recipe! I used some cinnamon instead of vanilla and it’s pretty good. Thanks for sharing! I used 3/4 of the recommended sugar, but I think I could’ve use still less (à bit on the sweet side especially since I was having it with ice cream).
Camilla
Hi Anna, great to hear about your addition of cinnamon. I should really adapt the amount of sugar but then I’m also aware that people will probably be reducing the amount when they come back so if I change the amount it could get tricky. It does depend on how ripe your bananas are. If they’re barely ripe the pudding isn’t as sweet but if the bananas are really ripe then they are a lot sweeter. Maybe I’ll add something in the notes about the amount of sugar.
Frida
Sorry I meant Camilla, not Jessica in my previous post…
Camilla
No worries:-)
Frida
Hi Jessica, could I use self raising flour instead ? I don’t have any plain flour
Camilla
Hi Frida, yes self raising is fine, I’ve used it before and it makes no difference:-)
Ethel
A great recipe to do with the kids!! The smell of this cooking has the whole family in the kitchen. My only question was in preheating the oven. Is it 180 degrees fan or just normal oven? I’ve gone for 180 fan but I’m watching it carefully so it’s not too dark.
Camilla
Hi, all my temperatures are for a normal oven, glad you like the recipe. I’m making this myself tonight as have a bunch of over-ripe bananas:-)
Sam day
Do u need to use vanilla essence?
Camilla
No, you can leave it out if you don’t have any.
Barbara
I added some walnuts for a little crunch it was delicious
Camilla
Excellent, walnuts marry so well with banana. We put them in my Banana, Honey & Walnut Shake:-)
Rachel Johnson
I only had 4 bananas so I did slightly less sugar (I did a quarter of a cup plus an eighth of a cup) I didn’t want the reduced moisture from the bananas to mess it up so I thought dialing down the sugar might help. It was perfect! We had it with a big heap of vanilla ice cream on top 🙂
Camilla
Awesome Rachel, so glad you like this pudding, we’ve had it more times than I can remember:-)
Roni Patel
Lovely way to use up bananas but I found it way too sweet. I will definitely make it again but without sugar. Ripe bananas are sweet enough.
Camilla
As Nigel Slater says, a recipe is just a starting place:-)
Camilla
Hi Dawn, thank you for your feedback and taking the time out of your day to do so. Wishing you a very Happy Easter:-)
Jessica Burton
Is there a substitute for butter? Can I use vegan butter or coconut oil?
Camilla
Hi Jessica, yes you could use a plant based spread instead of butter. I haven’t tried it with coconut oil so not sure if the flavour would enhance the pudding of be too intrusive?
Jenny Perry
Excellent way of using up ripe bananas. I used poppy,sesame and pumpkin seeds in a pattern to decorate the top. Also served the dessert with double cream plain yoghurt which balances the sweetness I thought. Will be making this again for sure.
Camilla
Excellent Jenny, so glad you like my Banana Pudding:-)
Janice
Hi Camilla,
Can I use 3 bananas instead of 5? That’s all I have on hand right now and I intend to try your recipe today and how do I adjust the balance of the ingredients?
Janice H.
Camilla
Hi Janice, you could scale all the ingredients down to 3/5 ths and use a smaller dish and reduce the baking time by 5 – 10 minutes and gauge from there.
Joan Mannion
Can you freeze it.
Camilla
You could try freezing it raw and thawing but it wouldn’t be any good after baking, it needs eating straight away really to be at it’s best. Freezing would make it go wet and stodgy and it’s already a stodgy type of pud.
Donna Befus
OK I finished baking it. Looks perfect! Serving with hot buttered rum and whipped cream.I will have to start my diet tomorrow!
I would attach a picture if I could figure out how.
Camilla
Sounds divine Donna! You can’t attach a picture here but you can tag @FabFood4All on any social media and I’ll see it:-)
Meryl Z
I loved this, and so did my husband. I reduced the sugar to 80g and made it gluten free by using
gluten free self raising flour, I also sprinkled chopped walnuts over the top before baking. I served it for pudding with
cream but it is also good served as a piece of cake. I am thinking of trying a version with some dark chocolate
chunks in It too. Thank you for this fab recipe.
Camilla
Great Meryl, glad you like the recipe and made it your own:-) I have used both plain and self raising flour and because of the density of the banana it makes no difference.
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.
Yvonne
Delicious recipe for tons of bananas. I had 20+ bananas from the yard I had no clue what to do with and took a risk on these based on the reviews and ease of bake. First off, I love bread pudding. I modified the recipe a bit by adding a table spoon of white miso, dash of sea salt, generous amount of pumpkin pie spice, and used granulated Splenda (40g) instead of sugar. Went so well with whipped cream on top! A definite keeper! I plan to make over and over again! I had some sour Cherry jam I put over the top as well. I also love how I don’t need a mixer to make this. My family thanks you!
Camilla
Wonderful Yvonne, so glad you and your family like the recipe and that put your own tasty twist on it:-)
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?
Curly
Fatema, I think 180 C is equivalent to 350 F. Try changing the temperature. Mine is baking at 350 now.
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:-)
Jan Ross
My banana desert is in the oven, cooking. I only had two large banana so I added leftover apple sauce. Smells good so far….only 15 minutes left to cook!
!
Camilla
I love your enthusiasm Jan, hope it turns out well:-)
Ana
I love this recipe. All I did was change the sugar to brown and reduced the amount to 80g. I also add half tsp cinnamon and a handfull of blueberries. The family all loves it. Thank you for sharing
Camilla
Excellent, glad you adapted it to suit your own taste:-)
Shirisha Ganta
Could you please suggest egg replacement for this recipe?
Camilla
Hi Shrisha, I Googled egg replacements and amongst them are banana, so you could use an extra half banana perhaps and peanut or nut butter is also mentioned, just use 3 tbsp in place of an egg. I think Almond butter would be preferable to peanut butter. I hope this helps as I haven’t tried.
Shirisha Ganta
Thank you
Sheila
Can you freeze it?
Camilla
It’s really best eaten fresh from the oven so I wouldn’t freeze it myself.
Hayley
Great recipe. I love how it uses up loads of bananas with not many other ingredients lol. I also like the gooeyness and stodginess of it. It’s lovely! We only used 3 bananas in ours because that’s all we had but I really enjoyed it! We had ours with custard 🙂 currently in coronavirus quarantine so I’m sure we will be making this again soon!
Camilla
Excellent Hayley, so glad you enjoyed it, it’s one of my family’s favourites too:-)
Saima
Shouldn’t this recipe have some kind of raising agent?
Camilla
Hi Saima, no it shouldn’t. I have tried it with self raising flour and makes no difference. This is a moist, dense pudding not like a cake.
laura
I LOVE this! No. It is nothing like American banana pudding….Even better, IMHO. Super easy and delicious. This is something that I will crave. I already have some banana’s that are getting overripe….
Thanks for sharing.
I do have a question. How long do you think it lasts in the refrigerator?
Camilla
Thank you so much Laura:-) If you mean how long would the leftovers last in the fridge then I would use up by the next day.
Leela
We had lots of overripe bananas and usually throw them but having seen this recipe decided to give it a go this morning as a Sunday morning brunch treat. Such an easy recipe to do and the result was amazing, luscious and delicious almost like a soft banana bread, my husband is very happy with his breakfast treat! Our little toddler also enjoyed some. Only change I made was to reduce the caster sugar amount from 115g to 100g as the bananas were so ripe I didn’t want the pudding to be oversweet and the result was great, I’d probably reduce the sugar to 85g when I make it next time for the perfect balance for us.
Camilla
Fab Leela, so glad you and your family liked it and adapted it to your taste:-)
Cat D
We made this tonight and it was a huge hit with the whole family! Pure comfort food and a great way to use up over ripe bananas – the riper the better! I had to cook ours for 55 minutes as I used a Pyrex dish but other than that I changed nothing and it was AMAZING! Thank you! 🙂
Camilla
Yay, so glad you all like it, it’s a massive favourite with my family too:-)
Chloe Edges
This looks so good and a great way to use up bananas. I ordered “banana pudding’ in the US once and got a bowl of poor man’s angel delight full of soggy biscuits (the UK kind) and artificial flavourings. I’ve never been so disappointed! I’d have been delighted and much less surprised to have been served this
Robert Kernodle
I have no doubt that this baked good is delicious, but why are you calling it … “banana pudding”?
This is NOT banana … PUDDING, as “banana pudding’ is commonly known, especially in the southern USA.
Banana pudding is made with vanilla wafers that you layer alternately with raw banana SLICES and vanilla pudding, creating a multi-layered, moist, cold dessert pudding.
Camilla
There are many words that look the same but mean completely different things across the pond eg biscuits in US look like what we call a scone but are actually cookies in the UK. I could go on. This is British Banana Pudding, not an American one.
Elizabeth
Hear hear! Brit living in Mexico here, can’t wait to try this PUDDING 🙂
Camilla
Excellent, do let me know what you think of it:-)
V
Robert…. can you not SEE Union Jacks on Fab Food 4 All’s bunting logo??! Here in the UK, this IS Banana PUDDING. I know “pudding” means something different in America, but please don’t correct other nationalities.
Terry Dowdeswell
I dont usually bake but I had some left over banana’s so decided to give it a try. I am made up with the result. Had two small slices with ice cream and it was delicious. No one apart from me in the house is willing to try it as Dad cooked it. I dont mind. More for me 🙂 Thank you.
Camilla
Wow, they are missing out Terry, my whole family love this dessert:-) Glad you like it!
Katie
Successfully used up 6 (!) over ripe bananas. I added chocolate chips on the advice of my toddler. Worked a treat and no faffy ingredients. Thanks so much, this is getting bookmarked.
Camilla
Excellent, would you toddler like a job with me? Will try that myself next time:-)
Mary J. Rojas
I can’t find caster sugar. Can I use granulated sugar?
Camilla
Yes I’m sure that will be fine.
Adrianne CAMIES
i think you could, but its just that caster sugar is more refined than granulated sugar, therefore giving you a smoother mixture..
Christine Walton
Delicious! Adapted to what I had in. Added sultanas as only had half quantity of bananas, and used part dark brown soft sugar, and part granulated. Worked really well, would make again! Thank you
Camilla
Fabulous, glad you liked the recipe and your additions:-)
Anne Rutledge
Just wondered, no raising agent, is that righ?. Thanks Anne
Camilla
Hi Anna, it’s not a cake so doesn’t rise, so yes that is correct:-) I have used self raising flour by accident and it made no difference at all.
Imogen
Thank you so much for this delicious, yet simple recipe. The only problem is – I have become addicted to it and so has my husband! He has been abroad for the past 3 weeks and guess what he has requested upon his return – your banana pudding.
Camilla
Aaw, so glad you both like it. It’s our go to recipe when we have over-ripe bananas.
Allie
We love this recipe! My son takes it to school in his packed lunch and devours it!
Great for using up all those old bananas without going overboard with tins of other ingredients!
Camilla
Awesome Alie, so glad you and your son are enjoying this recipe. I can’t tell you how many times we’ve had it here:-)
Marge
Hi i dont have a scale. I need directions using spoons and cups
Camilla
Hi, I really advise you to buy a set of scales as you can’t convert a weight to a volume accurately. There are conversion websites that you can Google.
Barbie Javier
I’ve never baked in my entire life and thought I’d try to put the oven to good use. I had overriped bananas and found this recipe.. I was surprised at how great it tasted and how easy it was to do.. thank you for the recipe!
Camilla
Yay, so glad you were inspired to bake and that you had success with my Banana Pudding:-) I hope you come back and try some more recipes!
Liz
Super quick and easy. Quiet sweet, but I think my bananas were very ripe. Lovely hot with Greek yoghurt. Thanks!
Camilla
Fab, so glad you enjoyed it, my family love it too:-)
Bianca
Can I substitute light olive oil for butter in this recipe? Trying to cut down on butter and really want to make this.
Camilla
I haven’t tried using oil but I don’t see why that wouldn’t work as one uses oil to make muffins:-) Let me know how you get on!
Jackie Walton
He’ll I’ve not tried it “YET”.
But have lots of ripe bananas.
I don’t have vanilla extract,would it be spoilt without
Regards Jackie
Camilla
Hi Jackie, no it wouldn’t be spoiled just not as flavoursome!
Jenny
Hi Camilla, just wanted to say thank you for this wonderful recipe! I often have lots of bananas that are overripe, and have been looking for a recipe that uses more than a couple of bananas at a time like a normal banana cake does. This is great, I can use up loads of bananas and the pudding tastes amazing. We love it warm and squidgy straight from the oven, or cool and firmer in the children’s lunchboxes the next day. Thank you thank you thank you!
Jenny
Camilla
Aaw, thank you so much for your kind words Jenny, so glad you love the recipe:-)
Sue curtis
Looks good
Camilla
Thanks you, it really is:-)
Anne
Hi! I was wondering if you wouldn’t mind posting this recipe with U.S. conversions? Also, by indicating the use of ‘plain’ flour, do you mean Self Rising flour, or All Purpose flour, as we call it here in the United States? Thank you so much for posting this lovely recipe. I look forward to trying it!
Camilla
Hi Anne, Self Raising Flour is called the same in the UK so it will be All Purpose Flour but I’ve made it with both and it makes no difference so whichever you have is fine! There seems to be a good conversion site here but the amounts are exactly replicated in US conversion so I’ll let you take a look: https://www.errenskitchen.com/cooking-conversions/cups-to-grams-and-oz/
Charlotte Startup
Had a bunch of bananas going bad so googled how to use them up. Stumbled across this recipe and so glad I did! Made it exactly to recipe and it turned out fab. A new family favourite! Thank you ☺️
Camilla
Excellent Charlotte, so glad you like it!
Jacinta Howard
That could have been my message! I’ve just googled ‘5 over-ripe bananas, and this jewel of a recipe popped up. Really easy to make- thank you so much for sharing.
Camilla
So glad you like it, we have it whenever we have too many bananas:-)
Mrs.Pop
So I bought some bananas and the husband didn’t eat them in time…..Guess where they went tonight 😉
Lovely sweet dessert
Camilla
Excellent, it’s such a great dessert to use up those over-ripe bananas, glad you liked it:-)
olivia Kirby
This looks really good. I haven’t baked with bananas for ages as the kids tend to eat them all before they turn!
Camilla
Thank you! Worth buying extra for one day then:-)
Robert Price
I love bananas
Margaret Gallagher
Dont often have over ripe bananas but often see them reduced in shops – what a fab way to use them up
Camilla
They don’t have to be over-ripe, ripe is perfectly good too:-)
Richard Eldred Hawes
Excellent, particularly when made from cheap over ripe bananas from the supermarket
Camilla
Thanks Richard-)
Alice
Sounds delicious and easy to make. I love bananas.
Camilla
Thanks Alice, yes it is a great pud:-)
William Gould
It’s very rare we have 5 over-ripe bananas but I’ll save this just in case!
Camilla
You can make it with ripe bananas too William but this is the pud I use up my gone past the stage I want to eat them at ones:-)
sonya ritchie
as it happens i just have 5 overripe bananas…. result guess what im making tomorrow lol xx
Camilla
Excellent Sonya:-) Enjoy!
Leila Benhamida
Great idea. Will mostly enjoy that with a cup of ginger tea. I usually make banana fritter with my ripped bananas. Will most definitely try your recipe. Thanks for sharing.
Camilla
Great Leila, Banana Fritters are something I never make so I will put that right now!
Anthony Webster
Sounds delicious want one now.
Camilla
Thanks Anthony, best make one then, so quick & easy:-)
Sues
Oooh this looks like a great alternative to banana bread… I want to eat the whole thing!
Camilla
Thank you Sues, yes and uses far more bananas than cake so such a useful recipe:-)
Madi
I love the idea of banana pudding! This sounds so good!
Camilla
Thank you Madi, I’m sure you’d love it-)
Teresa Carr
Could I add some nuts to your recipe? Maybe walnuts or pecans? If so, any suggestions for amounts? I’m getting ready to make this right now! Many thanks, Teresa. PS This is only healthy and simple recipe I’ve located after an hour long web search! Thanks Again!
Camilla
Hi, sorry I was at my dad’s 80th Birthday tonight so didn’t see your comment until now. I would never had thought to add nuts to this recipe so can’t really say that they’d go, they might go a bit sweaty in this pudding unless you put them on the top? Pecans sound good:-)
Elizabeth
I love the sound of this recipe! Properly comforting and I love that it can use up browned bananas.
Camilla
Thanks Elizabeth, yes this recipe has saved many a brown banana over the years:-)
Nadia
I always buy way too many bananas than I need so when they go overripe I can use them in baking 😀 This banana pudding sounds delicious! Love the photography 🙂
Camilla
Thanks Nadia, bananas are so versatile-)
laura@hotocookgoodfood
I always have a surplus of bananas and think they are one of the best fruits to use in baking. This is definitely a pudding we would all love, especially like that it had a crisp outside and gooey centre just how a pudding should be!
Camilla
Thanks Laura, I’m sure your family would love it-)
Emma
This pudding ticks all of my boxes!!! I love bananas too and goory, crisp, and warm sounds right up my street 🙂
Camilla
Thanks Emma, I’m sure you’d love it-)
Nat @ Intolerant Gourmand
Yum!! Sounds fab, and easy to adapt for my allergy boy! Off to try it now as we have loads of bananas that need using up! x
Camilla
Excellent Nat, I’d be interested to know how you adapt it.
Choclette
Oh, I need pudding! Your banana pudding sounds like an ace way to use up browning bananas. Mine usually go into a smoothie, but it’s nice to have something a little less worthy from time to time 😉
Camilla
Thanks Choclette, it is my go to way of using up overripe bananas-)
Janice
Great update of the photos, it looks even better now! Still hiding the bananas.
Camilla
Thank you Janice:-)
buzylizzy
I am going to try this one today as I have some bananas that need using and this sounds yummy 🙂
Camilla
Great Lizzy, we love this pud;-)
Martina Evans
Lovely end result, looks delicious!
Heather Haigh
I never seem to buy enough bananas, no matter how many I buy they vanish!
Camilla
I know what you mean but occassionaly we do have a glut:-)
Paul Wilson
Great use for leftover bananas.
Camilla
It truly is:-)
Janet Mozelewski
This is brilliant! I always end up with over ripe bananas and was searching for something to do with them that would be fuss free and also warming. I know this will become a favourite in our house,
Sarah (@tamingtwins)
I adore anything with bananas in and this looks so warming Camilla. We always seem to have either run out of bananas or have loads hanging around! I am incapable of buying the right amount. I often freeze the black ones for baking another day. Will definitely try this pudding.
Camilla
I so know that feeling Sarah – feel banana pudding on the cards;-)
Maddy
This sounds really nice- we either have feast or famine with bananas in our house!
William Gould
My wife thinks a banana is over-ripe when there is no green bits to see! Never mind brown bits!
Camilla
Ooh, they taste green when they have green on them:-(
Anne Dalzell
I love making banana bread, the smell that wafts through the kitchen is incredible. Yours looks so sticky and sweet and delicious. x
Camilla
Thank you, yes this isn’t anything like banana bread, it’s much denser and pudding like, maybe like bread pudding!
Anne Dalzell
Had to retweet this one again tonight as i made it on thursday night and it’s a winner,
Camilla
Thanks Anne, so glad you enjoyed it:-)
Ann Robinson
I’m a bgf fan of banana bread so this banana pudding really appeals to me, i bet it would taste good with some toffee ice cream for a banoffe effect
Sarah Ballantyne
Just what I was looking for! My kids go through phases when they eat loads of bananas then suddenly go off them and I’m left with a fruitbowl full of overripe fruit. Will definitely be trying this recipe.
Ursula Hunt
lovely to use up some bananas as I always seem to but too many
Heather Haigh
I’ve started freezing ripe bananas until I have enough.
Camilla
Good thinking:-)
Heather Haigh
We love banana bread and banana cake. Must try this too.
Lynne OConnor
Think I’ll have to find a place to hide bananas so that I can try this out
Paul Wilson
Can never have enough ways of using up bananas.
Laura Wilce
I’m waiting until I have family over for dinner so I can make this. OH doesn’t like banana, so I’d be forced to eat it all myself. Oh, wait… Hehe!
Victoria
Lovely Banana pudding
Tracy Nixon
I actually made this for the second time because my dad asked me too! He really really loves it so I will make him a gig one on his birthday and Father’s day!
Camilla
It a regular here too as I always seem to have too many bananas going ripe at the same time:-)
K Mayers
I’m not a complete lover of puddings, too often turn out a bit too icky for me so I end up covering them in custard.
You’ve shown how it’s meant to be done hopefully though so maybe I’ll have a go at this – I do love the taste of banana 🙂
Camilla
Thanks, my family love it:-)
KATHARINE BOURNE-FRANCIS
great recipe, will definately save my bananas
Maya Russell
And it would be lovely with homemade vanilla icecream. The recipe is really easy too.
Camilla
Ooh yes:-)
Hafsah
Wow, I’ve never tried this before, but I’m a culprit for letting banana’s overripe!
Camilla
Well you have to make it then:-)
Ursula Hunt
Gorgeous with home made custard
Camilla
Yep that too:-)
Susan Joyce Rogers
Have never cooked bananas before…..must try,looks lush!
Camilla
Not even banana cake – oh you should:-)
Hayley Wells
That looks so scrumptious, will be giving it a go for sure! 🙂 Custard at the ready!
Camilla
Thanks, hope you enjoy it:-)
Ninjacat
I have been waiting to see this recipe it looks delicious.
Camilla
Thanks Claire:-)
Deena Kakakya
Oh Camilla that looks really juicy, I need to get a spoon into that x
Camilla
Thanks Deena, even your son might like it:-)
Tracy Nixon
Yeah – made this for my dad as he loves anything with bananas in and he said it was the best pudding he has had in a long time! Thank you x
Camilla
That’s so lovely to hear – thank you:-)
claire wilkinson
will definatly be giving this a try!!!
marees30
I’ve always got brown bananas going to waste so this has given me the push to do something with them! Looks yummy!
Camilla
Brilliant, if this recipe can save some brown bananas from the compost heap my work is done:-)
Ursula Hunt
Great Recipe, thank you
Corina
It sounds really lovely and I’m sure it’s perfect with ice cream on the side.
Janice
We never seem to have any overripe bananas, my mother in law ‘eats them up’ I have to hide them if I want to make banana bread lol. Your pudding looks delicious.
Camilla
LOL we had lot’s at Christmas as our usual eating habits changed (for the worse) and 3 days after I intended to use my over-tipe bananas they were still find for this pud:-) You’ll just have to buy too many bananas Janice, there must be a limit as to how many she can eat of show here this recipe and it might halt here bananary ways:-)
Margaret Keery
Just made this for after dinner .so lovely with fresh cream .
Camilla
So glad you enjoyed it Margaret, thank you for letting me know:-)