Southern Banana Pudding with Only 5 Ingredients

This southern banana pudding is one of those desserts that feels like a warm hug from the inside out. I’m not exaggerating. The first time I made it, the kitchen smelled like my childhood. Sweet caramel drifting through the air, bananas blending into a silky custard. It’s the kind of scent that makes people wander in asking, “What’s cooking?” even if they weren’t hungry five minutes ago.

You know, sometimes I think the best recipes are the ones you can make without a mile-long grocery list. I stumbled on this version years ago while looking for a way to use up a couple of sad-looking bananas that had seen better days. Instead of the usual layered pudding with cookies and whipped cream, I wanted something smooth, baked, and a little more refined. And honestly? It turned out to be one of my proudest “lazy day” creations.

If you’ve never made caramel before, don’t panic. I’ll walk you through it, and we’ll keep it simple. No candy thermometers. No fancy tricks. Just a saucepan, some sugar, and a little patience. The rest is as easy as blending and baking. And the payoff? A rich, custardy banana pudding that’s perfect on its own or dressed up for company. Trust me, this one’s worth making again and again.

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WHY YOU WILL LOVE THIS RECIPE

• Only five ingredients – You probably have most of them in your kitchen right now. No special shopping trips, no hidden extras. Just five simple things that come together to make something wonderful.
• Perfect for ripe bananas – You know those bananas sitting on the counter that are too soft to slice over cereal? This is their big moment. They blend right in and bring the natural sweetness and flavor that make this pudding shine.
• The caramel magic – There’s something almost therapeutic about watching sugar melt and turn golden. It creates a base layer that transforms the pudding into something rich and decadent without adding any fuss.
• Silky, custard-like texture – The combination of milk and eggs creates that classic pudding consistency. It’s smooth enough to feel special but still hearty enough to be comforting.
• Bakes while you relax – Once you pop it in the oven, you can tidy up, brew some tea, or just sit down for a bit. An hour later, dessert is ready with barely any effort.
• Easy to make ahead – This pudding chills beautifully, which means you can make it in the morning or even the night before and still have it taste fresh. Perfect for dinner parties or family gatherings.

INGREDIENTS

For the pudding

• 2 cups whole milk
• 3 large eggs
• 2 medium ripe bananas, peeled
• 2/3 cup granulated sugar
• 1/8 cup water

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STEP BY STEP INSTRUCTIONS

• STEP 1) Add the water and sugar to a small saucepan and cook over medium heat until the sugar melts and turns a deep golden color.
• STEP 2) Pour the caramel into the bottom of a baking pan, tilting the pan to coat the base evenly, then set aside to cool.
• STEP 3) Blend the bananas until smooth, then whisk the puree with the eggs and milk in a large bowl until fully combined.
• STEP 4) Pour the banana mixture over the cooled caramel, cover the pan with foil, and place it into a larger baking dish filled with hot water.
• STEP 5) Bake in a preheated oven at 350°F (180°C) for about 60 minutes, or until the pudding is set in the center.

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EXPERT COOKING TIPS FOR SOUTHERN BANANA PUDDING

• Keep an eye on the caramel. Sugar can go from golden to burnt in seconds, so once you see that deep amber color, remove it from the heat right away.
• Use very ripe bananas. The more spots they have, the sweeter and more flavorful your pudding will be. This also helps the pudding blend to a smoother consistency.
• Whisk gently after blending. Once the bananas are pureed, mix the eggs and milk in with a whisk, but don’t overdo it. Too much air can make the texture slightly spongy instead of creamy.
• Test for doneness with a gentle shake. Give the pan a little wiggle before pulling it from the oven. If the center still jiggles like liquid, it needs more time. If it moves like set gelatin, it’s done.
• Chill for the best flavor. While it’s tempting to dig in right away, letting the pudding cool and chill in the fridge for a few hours deepens the flavor and improves the texture.

RECIPE FAQ

SERVING SUGGESTIONS

Serve this pudding chilled straight from the fridge for a cool, refreshing dessert on a warm day. If you’re feeling fancy, flip it out of the pan so the caramel layer is on top and let it drip down the sides for that wow factor. A dollop of whipped cream on the side never hurt either.

For a little crunch, sprinkle crushed vanilla wafers or shortbread cookies over each serving. You can also pair it with fresh banana slices for a double banana punch. And if you really want to impress, drizzle a bit of extra caramel sauce on the plate before setting down the pudding. It makes even a Tuesday night dessert feel like a special occasion.

STORING AND REHEATING

Keep the pudding covered in the refrigerator, and it will stay fresh for up to 3 days. If you’ve flipped it out of the pan, store it in an airtight container to protect that caramel topping.

This dessert is best enjoyed cold, but if you prefer it slightly warm, heat individual portions in the microwave for about 10 to 15 seconds. Just be careful not to overheat, or the texture can turn rubbery.

The beauty of this recipe is how it delivers so much flavor with so little effort. You get that deep, toasty caramel, the mellow sweetness of ripe bananas, and a silky custard all in one bite. It’s the kind of dessert that feels fancy but doesn’t require a whole afternoon in the kitchen.

So the next time you’ve got a couple of bananas sitting around and you’re not in the mood for banana bread, you know what to do. Make this Southern Banana Pudding with Only 5 Ingredients, chill it, and watch it disappear.