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.
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:-)