When Bovaer came on the scene we immediately switched to organic butter which is grass fed:-)

You can use grass fed butter which is considered a neutral flat when it comes to coronary artery disease

Yes but bring them to room temp because if they are stiil cold the melted butter will harden when you mix it in.

Hi Kodi, no it’s nothing like Banana Bread that has a cake like texture. This has a stodgy, dense texture akin to bread pudding.

In reply to Camilla.

Isnt this just banana bread not banana pudding?

Wonderful Erica, love your additions and so glad that Google is showing this recipe again as it decided to hide it for about 6 months!

In reply to Dezi.

I did the same! Added sprinkles of all my go to fall seasonings (nutmeg, ginger, cinnamon, cloves, and allspice), and it was soooooooo good. Really went with vanilla ice cream soooo well. I may never make banana bread again!

(And agreed, this was such a random gem of a find! I went to move a thing of bananas and didn’t realize they were so ripe, they instantly fell off the stem and the peels were off on all of them. So needed to use them right away but didn’t want to just make banana bread. Quick google and found this and it’s my new favorite thing!)

Hi Marc, it is indeed a very forgiving recipe, so glad you like it and have made it your own. When I tried self raising flour it had zero affect on the outcome but if that’s all one has in the cupboard…

In reply to Camilla.

This is a great and very forgiving recipe. I’ve varied the number of bananas between 3 and 10, used Stevia sugar substitute, used plain whole wheat flour with baking powder and baking soda, added black molasses and dark roast coffee for color and flavor. Every variation has turned out well. Thanks!

Awesome Dezi, so glad you like the recipe and made it your own with added spices, great idea!

Wow really lucked upon this gem! I happened to have several very ripe bananas and wanted to do something other than the typical banana bread. This did not disappoint! I added some nutmeg and cinnamon to the batter and topped it with homemade whipped cream while still warm. Family loved it so Ive saved this recipe and will definitely be making in the future. Thank you!

So glad you like the recipe and have made it your own. I’d be interested to hear how the Greek Yogurt goes but if it were me I’d try using olive oil if you don’t want to use butter. However I do think butter is a healthy fat as everything we’ve been brainwashed to believe about fat and cholesterol has recently been turned on its head. Have a Google for latest findings from studies that never got published as the scientists couldn’t understand them at the time.

I’m on a health kick so I make my own oat flour to which I add a couple of spoons of cocoa powder and some cinnamon and use Skinny Food Co maple syrup instead of sugar. I even made it in an airfryer and it worked. Next time I’m going to try Greek yogurt instead of butter to make it healthier.

Hi Linden, I’ve never tried it but after a quick Google it seems that you could but would need to use less as honey is very sweet. I would try half as much honey to sugar ratio. Do let me know how it goes if you try this.

Hi Judith, that’s because a volume does not translate to weight. Eg a cup of feathers does not weigh the same as a cup of gold nuggets. Same goes for sugar and flour. A grain of sugar weighs more than a grain of flour so you need more volume of flour. The conversions have been done online and you can check for yourself.

Awesome Gail, so glad you’ve put your own spin on the recipe:-)

This was fabulous. I substituted pure maple syrup and made my own flour out of oats for the flour and sugar. This is my healthy snack everyday. Pure heaven.

I’m loving the energetic upbeat vibe of your comment Lynn. Glad my Banana Pudding could instigate your Friday Fun Day!

So glad you like it Christelle:-)

Hi Judy, I don’t see why not.

Awesome Michelle, so glad you enjoyed it and adapted to suit:-)

Just made this! I use almond flour and a sugar substitute. It turned out great. I put frozen cool whip and a sprinkle of cinnamon. Will definitely make again.

Ha ha, so happy you found my recipe Dee and saved those bananas from languishing in your freezer:-)

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!

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.

Awesome Vanessa, so glad you found and like the recipe:-)

So simple and so yum! Glad I googled this when I had too many black bananas!

That’s awesome Shannon, so happy that you like my Banana Pudding and have made it work at your high altitude:-)

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.

Awesome Ellie, so glad you liked the recipe and saved all those bananas and made the puddings fit all those dietary requirements:-)

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:-)

Just made this…so delicious! I put a dollop of vanilla ice cream on top! Will definitely be making again!

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:-)

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

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.

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.

I’m so glad it worked with American measures and that you like the recipe:-)

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!

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:-)

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!!

Hi Liz, I’ve put the recipe in cups and weight measures, did you use those?

I love this recipe. I am not sure my conversions were right though. It tastes amazing but it looks nothing like the photo here. It also looked more like cake.