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:
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 all throw away far too much food as we just don’t get around 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 will happily stay in a warm oven until you’re ready to serve it. My family love this pudding and polish it off 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
- Spelt Banana Bread
- Banana Cake
- Blueberry, Banana & White Chocolate Chip Muffins
- 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
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! Do check it out, it’s simply divine (hot or cold)!
Can you Make Banana Pudding in Advance?
It’s really 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 resting on top.
Can you reheat Banana Pudding?
Yes, it reheats really well in the microwave, a couple of minutes should do the trick. If you don’t have a microwave then 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.
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 (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) (1/2 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.
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.