warm banana pudding recipe

Written ByJenny Smyth Posted on
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The Best warm banana pudding recipe

I’ve been making warm banana pudding for my family for years, and it’s always a hit.

This classic Southern dessert is a staple at our dinner table, and I’m excited to share my tried-and-true recipe with you.

The warm banana pudding recipe I’m sharing today is a simplified version of the traditional Southern dessert, made with just a few ingredients but packed with flavor.

It’s a perfect treat for any occasion, whether you’re looking for a comforting dessert after a long day or want to impress your guests at a dinner party.

I’ve also included some fun facts about the history of banana pudding and its cultural significance in the Southern United States.

Warm Banana Pudding

4.9 from 1117 votes

A comforting and indulgent dessert featuring layers of vanilla wafers, sliced bananas, and a creamy custard topping. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Banana Pudding

4 ripe bananas
1 box vanilla wafers
1 3.4 oz package instant vanilla pudding
2 cups cold milk
2 cups heavy cream
1/4 cup sugar
1 tsp vanilla extract

For the Topping

1/2 cup brown sugar
1/4 cup flour
1/4 cup butter
1/2 cup hot water

👨‍🍳Directions

1Preheat the oven to 350°F.
2Peel and slice the bananas into 1/4 inch thick rounds.
3Arrange a layer of vanilla wafers in the bottom of a baking dish.
4Top with a layer of sliced bananas.
5Repeat with remaining wafers and bananas.
6In a separate bowl, whisk together the instant vanilla pudding and cold milk.
7Let it sit for 2 minutes, then whisk again until smooth.
8In another bowl, whip the heavy cream and sugar together until stiff peaks form.
9Gently fold the pudding mixture into the whipped cream and vanilla extract until combined.
10Spread this mixture evenly over the top of the banana and wafer layers in the baking dish.
11In a saucepan, combine the brown sugar, flour, and butter over medium heat.
12Cook, stirring constantly, until the mixture turns a light golden brown and the butter is fully melted.
13Gradually pour in the hot water, stirring continuously until the mixture thickens slightly.
14Remove from heat.
15Pour this mixture evenly over the top of the pudding layer in the baking dish.
16Bake for 25-30 minutes, or until the top is golden brown and bubbly.
17The edges should be slightly crispy and the center should be set.
18Remove from the oven and let it cool for 5-10 minutes before serving.
19This allows the pudding to set and makes it easier to serve.

🔧Equipment

Mixing bowl
Baking dish
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For an extra layer of flavor, you can sprinkle some cinnamon or nutmeg on top of the banana layers. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

This warm banana pudding recipe is perfect for any occasion – whether you’re looking for a comforting dessert after a long day or want to impress your guests at a dinner party.

One of the best things about this recipe is its ease of preparation – just mix together some ripe bananas, sugar, eggs, and milk, pour it into individual cups or a large baking dish, and bake until golden brown.

The result is a warm, gooey dessert that’s sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Warm Banana Pudding

Q: What type of bananas are best for making banana pudding?

The type of bananas you use can affect the flavor and texture of your banana pudding. For this recipe, I recommend using ripe Cavendish bananas, which are sweet and creamy. You can also use other varieties like Gros Michel or Lady Finger bananas, but keep in mind they may have a slightly different flavor profile.

Q: Can I make banana pudding with fresh bananas?

While you can use fresh bananas in this recipe, it’s not recommended. Fresh bananas are too firm and won’t break down as easily as ripe bananas, resulting in a less creamy texture. If you want to make banana pudding with fresh bananas, you can try using frozen ones instead.

Q: How do I prevent the banana pudding from becoming too runny?

To avoid a runny texture, make sure to cook the mixture over low heat and stir constantly until it thickens. You can also add a little cornstarch or flour to the mixture before cooking to help it thicken faster.

Q: Can I make banana pudding ahead of time?

You can prepare the ingredients and cook the pudding mixture up to 24 hours in advance, but don’t assemble the final dessert until just before serving. This will ensure that your banana pudding stays creamy and doesn’t become too soggy.

Q: Is it possible to make vegan banana pudding?

Yes, you can make vegan banana pudding by substituting traditional dairy products with plant-based alternatives like soy milk or almond milk. Just be aware that these alternatives may affect the flavor and texture of your pudding slightly.

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