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!
I’m sure you’ll love my Banana Pudding so please leave a comment and rating below. Plus you can share your pudding with me by tagging @FabFood4All on social media as I love seeing your photos!
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.
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