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 polishes it off with gusto.
It’s great to see fruit which looked fit for the compost heap make such a delicious pud – 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!
Check it out, it’s simply divine (hot or cold)!
Can you Make Banana Pudding in Advance?
It’s 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 on top.
Can you reheat Banana Pudding?
Yes, it reheats well in the microwave, a couple of minutes should do the trick. If you don’t have a microwave, 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) (7/8 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.
Dee Des
I love this pudding! My mom always used to freeze bananas for pie. Of course, I do too. My husband asked if I was saving them for the apocalypse ha. So, I made your pudding, omg I’m in love. Thank you!
Camilla
Ha ha, so happy you found my recipe Dee and saved those bananas from languishing in your freezer:-)
Linda
Thé measures seem a bit off. 115 gm of flour is 7/8 cup. Also the sugar is similar. I measured and weighed and looked on line. Please update. It’s a grand pudding though!
Camilla
Hi Linda, thank you for that. I relied on an internet search and the only result I found said the flour equalled half a cup. I just went out into my kitchen and tipped some flour into a cup and you’re right, packed down it it 7/8. I did the same with the sugar as a different site said it was 1/2 a cup and my measuring just now confirms that that is correct. If anything you can reduce the sugar as the bananas are so sweet so you certainly wouldn’t want to add more. However I left the quantities along as people have got used to cutting the sugar by half etc. I’ll go and fix the flour quantity now.
Vanessa
So simple and so yum! Glad I googled this when I had too many black bananas!
Camilla
Awesome Vanessa, so glad you found and like the recipe:-)
Shannon D.
Wow! This was sooo easy and turned out perfectly. We have renamed the recipe “Banana Crack”. I am at higher altitude so I extended the cook time by 10 minutes. We will definitely make this again.
Camilla
That’s awesome Shannon, so happy that you like my Banana Pudding and have made it work at your high altitude:-)
Ellie
I work in a health food store and there were 15 overly ripe bananas i was given. I made a regular batch and thenI made it gluten, dairy, and egg free. I substituted Bob’s red mill grain free paleo flour, Miyokos butter, and bovine gelatin for the egg. It worked perfectly and it’s delicious!
Camilla
Awesome Ellie, so glad you liked the recipe and saved all those bananas and made the puddings fit all those dietary requirements:-)
ALuna
Just made this…so delicious! I put a dollop of vanilla ice cream on top! Will definitely be making again!
Camilla
Thank you for taking the time to leave me a comment Aluna and so very glad you like the recipe, it’s one of our favourites too:-)
Lily
I have made this recipe 3x in one month! I received several requests for the recipe. It is now my go to recipe for dinners & pot lucks. Thanks from California
Camilla
Aaw, that’s so lovely to hear Lily and I bet people don’t expect this when you say you’ll bring a Banana Pudding:-)
Jan Mitchell
Made this ronight, it was great. No ice cream but a dusting of powdered sugar. One
Two questions. Can I use self rising flour and salted or Unsalted butter? Thank you again, a great recipe.
Camilla
Hi Jan, so glad you like the recipe. It makes no difference whether you use plain or self raising flour, the outcome is the same. For the butter, just use what you usually have in the fridge. I tend to use unsalted but a bit of salt is no bad thing as can enhance flavour.
Trish
I just made it with your American measurements and it came perfect! It is delicious. I cooked it at 350 for 50 minutes in a square 8×8 pan. This one is a keeper. Thank you!
Camilla
I’m so glad it worked with American measures and that you like the recipe:-)
Christy (from WA state state)
This is just so delicious! I use a gluten free flour and it’s still wonderful. I’m sad for the many years I’ve had in my life WITHOUT this recipe. It’s quick and easy and so tasty. Thank you for sharing and for the US conversions. I’ve made this 3 times this week for my family. It’ll be a staple in my recipe book, thanks again!!
Camilla
Aaw, thank you so much Christy, so glad you like the recipe. Yes, it is so very easy. I managed to make it tonight whilst making soup and after some cookie baking. Always goes down well with the family:-)