Baked Banana Pudding Recipe

I absolutely love this Baked Banana Pudding Recipe because it brings a warm, comforting touch to classic banana pudding that we all know and cherish. Unlike the traditional chilled version, baking it adds a lovely golden crust and intensifies the banana flavor in such a delightful way. Whenever I need a dessert that feels like a cozy hug on a chilly evening, this is my go-to.

You’ll find that this baked take is perfect for family dinners or casual get-togethers since it’s easy to prepare but makes a big impression. Plus, it’s a fantastic way to use up those overly ripe bananas that you might otherwise toss out – turning them into something truly special and crave-worthy.

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Ingredients You’ll Need

These ingredients come together in a simple, unfussy way, letting the bananas shine while the butter and sugar create a lovely tender bake. A couple of pantry staples finish it off beautifully without any complicated additions.

• Ripe/Overripe Bananas: Using the ripest bananas amps up the sweetness and flavor naturally, so don’t shy away from spots.
• Butter: Melted butter enriches the batter and helps with that golden brown crust.
• Vanilla Extract: Just a splash adds warmth and depth to the banana base.
• Sugar (Caster or Granulated): Sweetens without overpowering; caster sugar dissolves nicely for a smooth finish.
• Egg: Beaten egg binds everything together, giving the pudding its structure.
• Plain White Flour: Provides just enough body to create a soft pudding that holds without being cakey.

Variations

I like to switch things up now and then depending on what’s in the pantry or mood strikes—feel free to personalize this baked banana pudding recipe to suit your taste or dietary needs.

• Nutty Twist: I once added chopped walnuts on top before baking for a lovely crunch that my family adored.
• Spiced Version: A dash of cinnamon or nutmeg in the batter gives it a cozy, autumnal vibe that’s perfect in cooler months.
• Gluten-Free: Swapping flour for a gluten-free blend works well, just keep an eye on bake time as it can vary slightly.
• Dairy-Free: I’ve tried using coconut oil instead of butter—it’s a nice change and still deliciously rich.

How to Make Baked Banana Pudding Recipe

Step 1: Prep and Mash the Bananas

Start by preheating your oven to 180°C (355°F) and greasing an 8-inch round baking dish to keep the pudding from sticking. Peel and mash your ripe bananas until they’re a smooth pulp—don’t worry about lumps, they add nice texture. Using very ripe bananas here is key; they lend sweetness and natural moisture, making the pudding tender.

Step 2: Mix in the Goodness

Next, stir in the melted butter right after mashing the bananas—this helps distribute the richness throughout. Add the vanilla extract, sugar, beaten egg, and sifted plain flour one at a time, mixing gently but thoroughly after each addition. This method ensures all ingredients blend smoothly without overworking the batter, which keeps the pudding tender.

Step 3: Bake Until Golden

Pour your mixture into the prepared dish, smoothing it out evenly. Pop it in the oven for about 45 minutes or until the top is golden brown and a knife inserted in the center comes out mostly clean. You’ll want a bit of moisture inside but no raw batter, and the crust on top should be slightly crisped—this contrast is what makes this baked banana pudding recipe so irresistible.

Step 4: Serve Warm

Serve it warm straight from the oven with a dollop of cream or a scoop of vanilla ice cream if you like. I promise, your family and guests will go crazy for this simple yet cozy treat.

How to Serve Baked Banana Pudding Recipe

Garnishes

I usually keep it simple with a drizzle of cream or a scoop of vanilla ice cream; the cold creaminess balances the warm pudding perfectly. Sometimes I sprinkle a little extra cinnamon or nutmeg on top for an inviting aroma and flavor boost, especially in the fall.

Side Dishes

This baked banana pudding recipe pairs beautifully with light, fresh fruit salads or a simple cup of coffee or tea. For something heartier, I like serving it after a rich dinner like roast chicken or pork—it feels like a gentle, sweet finish.

Creative Ways to Present

For special occasions, I love baking this pudding in mini ramekins for individual servings—they look charming and guests enjoy their own warm dessert. You can even top each with a toasted marshmallow or crushed cookies for some textural contrast and a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well covered in the refrigerator for up to 3 days. I usually pop them into an airtight container once it’s cooled down to keep the pudding moist and prevent it from absorbing fridge smells. Just remember to let it come to room temp or gently warm before serving again.

Freezing

I haven’t personally frozen this baked banana pudding recipe often, but if you choose to, I recommend freezing it in single portions wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge and reheat gently to keep the texture intact.

Reheating

To reheat, I usually use a low oven (around 150°C/300°F) for about 10–15 minutes or microwave single servings for about 30 seconds to 1 minute, depending on your microwave. This way, you warm it through without drying it out.

FAQs

Final Thoughts

This baked banana pudding recipe holds a special place in my heart because it’s such a straightforward, comforting dessert that feels made with love every time. I hope you try it out and find as much joy in sharing it with your friends and family as I do—it’s a little slice of cozy happiness baked into a dish. Trust me, once you make it, it’ll become one of your favorite desserts to bake again and again.

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