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.
Jenny Perry
Excellent way of using up ripe bananas. I used poppy,sesame and pumpkin seeds in a pattern to decorate the top. Also served the dessert with double cream plain yoghurt which balances the sweetness I thought. Will be making this again for sure.
Camilla
Excellent Jenny, so glad you like my Banana Pudding:-)
Janice
Hi Camilla,
Can I use 3 bananas instead of 5? That’s all I have on hand right now and I intend to try your recipe today and how do I adjust the balance of the ingredients?
Janice H.
Camilla
Hi Janice, you could scale all the ingredients down to 3/5 ths and use a smaller dish and reduce the baking time by 5 – 10 minutes and gauge from there.
Joan Mannion
Can you freeze it.
Camilla
You could try freezing it raw and thawing but it wouldn’t be any good after baking, it needs eating straight away really to be at it’s best. Freezing would make it go wet and stodgy and it’s already a stodgy type of pud.
Donna Befus
OK I finished baking it. Looks perfect! Serving with hot buttered rum and whipped cream.I will have to start my diet tomorrow!
I would attach a picture if I could figure out how.
Camilla
Sounds divine Donna! You can’t attach a picture here but you can tag @FabFood4All on any social media and I’ll see it:-)
Meryl Z
I loved this, and so did my husband. I reduced the sugar to 80g and made it gluten free by using
gluten free self raising flour, I also sprinkled chopped walnuts over the top before baking. I served it for pudding with
cream but it is also good served as a piece of cake. I am thinking of trying a version with some dark chocolate
chunks in It too. Thank you for this fab recipe.
Camilla
Great Meryl, glad you like the recipe and made it your own:-) I have used both plain and self raising flour and because of the density of the banana it makes no difference.
Sheera
Hey mines look like yours! I was worried because after 45 minutes the top still look liked smashed bananas. So I put it for 30 more minutes! My question is can I leave this out or I have to store in the fridge?
Camilla
Hi Sheena, that is odd as I make this Banana Pudding very often and it’s always fully cooked. Perhaps you should get an oven thermometer to check that your oven and what temperature it’s running at. You should eat this pudding while it’s still hot and I keep any leftover pudding in the fridge and warm through in the microwave the next day. It’s best on the first day however.
Yvonne
Delicious recipe for tons of bananas. I had 20+ bananas from the yard I had no clue what to do with and took a risk on these based on the reviews and ease of bake. First off, I love bread pudding. I modified the recipe a bit by adding a table spoon of white miso, dash of sea salt, generous amount of pumpkin pie spice, and used granulated Splenda (40g) instead of sugar. Went so well with whipped cream on top! A definite keeper! I plan to make over and over again! I had some sour Cherry jam I put over the top as well. I also love how I don’t need a mixer to make this. My family thanks you!
Camilla
Wonderful Yvonne, so glad you and your family like the recipe and that put your own tasty twist on it:-)
Millia
Absolutely delicious! Thanks for the recipe. My only comment is that it needs (in my view) a teaspoon of baking powder to raise it a wee bit or else it probably would be a bit hard. But followed the entire recipe and turned out amazing. Kids and hubby very happy. Also had 5 extremely ripe bananas so no waste!
Camilla
Hi Millia thank you! It is meant to be a dense pudding a bit like bread pudding. I have used self raising flour when I haven’t had plain flour and it makes no difference what so ever, it’s not meant to be like a cake, there would be less banana and more flour if it was.
Fatema M
It tastes amazing however! Though I would reduce the sugar content next time.
As I was baking in a convection microwave, should I have raised the baking temperature?
I had to rebake it twice , once at 250°C for 10 min and then at 220 for another 10 min. To get a browner top
Camilla
Hi Fatema, I’m afraid I’ve never used a convection microwave so can’t give any advice on that. I’m assuming you aren’t using the microwave part of the oven to cook when baking?
Curly
Fatema, I think 180 C is equivalent to 350 F. Try changing the temperature. Mine is baking at 350 now.
Fatema M
I did not get a very cakey looking outcome. Mine is very gelatinous.
Same measurements as your recipe, but looks very different
Camilla
Hi Fatema, the texture of this pudding is nothing like cake, it’s more like bread pudding (stodgy) of you’ve ever had that. The outer surface will go golden and baked though.
Grace M
Great recipe! So delicious. I’m from America so I converted all the metric units into cups. But I wasn’t sure how many calories were in this dessert? Or how I would go about calculating it?
Camilla
Thank you Grace, glad you like my pudding. As you went to the trouble of converting my recipe to cups I found an online recipe calculator so have added the nutritional information to the post now just for you:-)
Karen
Absoultely gorgeous! Texture is like bread pudding, I used a 6″ cake tin and got 6 decent sized pieces. Went down a treat with Custard
Camilla
Excellent Karen, so glad you like it:-)