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!
- 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) (7/8 cup)
- 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.