Banana Pudding
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 saving lots of over ripe 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 it’s 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!
I do hope you try my Banana Pudding but for more banana pudding and dessert inspiration you might like the following:
3 Ingredient Banana Nutella Pancakes
Hazlenut Chocolate Banana Delight with Meringue
Upside-down White Chocolate Banoffee Shortcake
Vegan & Gluten Free Banoffee Pie
Why not pin for later?
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.
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!
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/
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 ☺️
Excellent Charlotte, so glad you like it!
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.
So glad you like it, we have it whenever we have too many bananas:-)
So I bought some bananas and the husband didn’t eat them in time…..Guess where they went tonight 😉
Lovely sweet dessert
Excellent, it’s such a great dessert to use up those over-ripe bananas, glad you liked it:-)
This looks really good. I haven’t baked with bananas for ages as the kids tend to eat them all before they turn!
Thank you! Worth buying extra for one day then:-)
I love bananas
Dont often have over ripe bananas but often see them reduced in shops – what a fab way to use them up
They don’t have to be over-ripe, ripe is perfectly good too:-)