black banana pudding recipe

Written ByJenny Smyth Posted on
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The Best black banana pudding recipe

I’ve always been fascinated by the unique combination of flavors and textures in black banana pudding. As a child, I remember my grandmother making it for special occasions, and now I love serving it at family gatherings.

The key to this recipe is the way the creamy pudding coats the tongue, while the black bananas add a sweet and slightly earthy flavor. My kids adore helping me mix the ingredients together, and they’re always excited to taste the finished product.

In fact, black banana pudding is one of the few desserts that my husband will actually eat, so I consider it a win-win when I make it for him too! The best part about this recipe is how versatile it is – it’s perfect for any occasion, whether you’re looking for a simple dessert or a more elaborate show-stopper.

One of my favorite things about black banana pudding is how easy it is to make ahead of time and refrigerate until serving. This makes it perfect for potlucks or parties, where you can simply assemble the ingredients and let everyone serve themselves.

Plus, since it’s made with ripe bananas, you can use up those bananas that are getting too ripe on your counter. It’s also worth noting that this recipe is surprisingly healthy compared to many other desserts – thanks to the bananas and a bit of cream, you get a boost of potassium and calcium without overloading on sugar.

Black Banana Pudding

4.7 from 1361 votes

A rich and creamy dessert made with ripe black bananas, vanilla pudding, and a layer of crushed cookies. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Banana Layer

4 ripe black bananas
1 tbsp lemon juice

For the Pudding

2 cups whole milk
1/2 cup granulated sugar
2 tbsp cornstarch
2 egg yolks
1 tsp vanilla extract

For the Cookie Crumble

1 1/2 cups crushed vanilla wafers
1/4 cup unsalted butter, melted

👨‍🍳Directions

1Peel the black bananas and slice them into 1/4-inch rounds.
2Place the banana slices in a bowl and toss with lemon juice to prevent browning.
Set aside.
3In a saucepan, heat the milk over medium heat until it just begins to simmer.
4In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
5Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
6Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and coats the back of a spoon.
7Remove the saucepan from the heat and stir in the vanilla extract.
8Allow the pudding to cool slightly.
9In a separate bowl, combine the crushed vanilla wafers and melted butter, mix until the crumbs are evenly moistened.
10In a baking dish, layer the banana slices, pudding, and cookie crumble.
11Start with a layer of banana slices, then spread a layer of pudding over the bananas, and finally sprinkle the cookie crumble on top.
12Repeat the layers until all ingredients are used, ensuring the top layer is the cookie crumble.
13Cover the dish and refrigerate for at least 2 hours, or until the pudding is set and the flavors have melded together.
14Serve chilled and enjoy.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 250mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: You can use a hand mixer to ensure the pudding is smooth. For an extra touch, garnish with whipped cream and additional banana slices before serving.

I love serving black banana pudding at family gatherings because it’s so easy to make ahead of time and refrigerate until serving. Plus, since it’s made with ripe bananas, you can use up those bananas that are getting too ripe on your counter.

If you’re looking for a fun twist on traditional banana pudding, try adding some chopped nuts or shaved chocolate on top! This will give your dessert an extra layer of texture and flavor.

One final tip: be sure to let your pudding chill in the refrigerator for at least 2 hours before serving – this will allow all the flavors to meld together beautifully.

❓ Frequently Asked Questions About Black Banana Pudding

Q: What type of bananas should I use?

The best type of banana for this recipe is one that’s very ripe – almost too ripe to eat fresh! You can use Cavendish bananas if you prefer them to be more firm, but they won’t have as much flavor as Black or Lady Finger bananas.

Q: Can I use almond milk instead of regular milk?

Yes, you can definitely use almond milk if you prefer a non-dairy option! Keep in mind that using almond milk will change the flavor slightly – but in a good way!

Q: How do I store leftover black banana pudding?

You can store leftover black banana pudding in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this recipe with chocolate chips?

While you can certainly add chocolate chips if you like them, keep in mind that they’ll change the flavor profile significantly – so be sure to adjust your expectations accordingly!

Q: Is this recipe suitable for people with gluten intolerance?

This recipe should be safe for most people with gluten intolerance – but as always, double-check with your doctor before consuming anything new.

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