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.
Allie
22/06/2019 at 10:00 amWe 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
22/06/2019 at 12:56 pmAwesome 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
01/06/2019 at 5:29 pmHi i dont have a scale. I need directions using spoons and cups
Camilla
02/06/2019 at 12:01 amHi, 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
20/04/2019 at 3:53 pmI’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
20/04/2019 at 4:28 pmYay, 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!