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This version of Banana Pudding with Vanilla is simple, dependable, and surprisingly elegant.
It’s made with blended bananas, vanilla seeds, and a caramel base that transforms basic ingredients into a silky, spoonable dessert.
No complicated steps, no fancy equipment, just a smooth pudding that feels special enough for guests but easy enough for a quiet night at home.
Try my Extra Creamy Chocolate Cheesecake
If you’ve ever wanted a banana pudding that feels a little more refined while staying comfort-food familiar, this is it.
Why You’ll Love This Banana Pudding with Vanilla
- Creamy and smooth texture thanks to blended bananas and condensed milk
- Caramel base adds depth and a beautiful finish
- No flour or cornstarch needed; eggs do the thickening
- Naturally flavorful with real vanilla seeds
- Make-ahead friendly, perfect for entertaining
This pudding holds its shape beautifully once chilled, making it easy to unmold or slice, while still melting softly on the spoon.
Ingredients
This caramel-style banana pudding keeps the ingredient list short and approachable. Each component plays a clear role in creating a rich, balanced dessert.
- White sugar (for the caramel base)
- 3 ripe bananas, cut into pieces
- 1 tin low-fat condensed milk
- 1 tin of plant-based milk (use the empty condensed milk tin as a measure)
- Seeds from 1 vanilla pod
- 4 eggs
Ingredient Notes & Substitutions
- Bananas: Use ripe bananas with brown speckles for the best flavor. Pale bananas will taste mild, while overly soft ones can overpower the pudding.
- Plant-based milk: Almond, oat, or soy milk all work well. Choose unsweetened to control sweetness.
- Vanilla pod: This adds depth and aroma, but vanilla bean paste can work in a pinch.
- Condensed milk: Low-fat keeps the pudding rich without being overly heavy.
How to Make Banana Pudding
This recipe comes together quickly, with a blender doing most of the work. The caramel base sets the stage for a smooth, custard-like pudding that chills into perfection.
Step by Step
1. Caramelise the sugar
Add the white sugar to a saucepan over medium heat. Let it melt slowly, swirling the pan occasionally, until it becomes a golden liquid caramel. Avoid stirring to prevent crystallization.
2. Prepare the mould
Carefully remove the caramel from the heat and pour it into a pudding mould. Tilt the mould so the caramel coats the bottom evenly. Set aside to cool slightly.
3. Blend the filling
In a blender, combine the banana pieces, low-fat condensed milk, plant-based milk, vanilla seeds, and eggs. Blend until completely smooth and creamy, with no visible banana pieces.
4. Assemble
Slowly pour the blended mixture over the caramel in the prepared mould.
Cook and chill
Cook the pudding using your preferred method (such as a water bath or steaming) until set. Allow it to cool completely, then refrigerate for several hours or overnight before serving.
Texture and Flavor Tips
A pinch of salt in the caramel can enhance sweetness without making it salty.
For a firmer, sliceable pudding, be sure to chill overnight.
For a softer, spoonable texture, serve after a few hours of chilling.
If you want a deeper banana flavor, add an extra banana to the blender.
Make It Ahead & Storage
This banana pudding with vanilla is an excellent make-ahead dessert.
Serving tip: Run a knife gently around the edges before unmolding for a clean release.
Make ahead: Prepare up to 24 hours in advance and keep refrigerated.
Storage: Store covered in the refrigerator for up to 3 days.
Serving Ideas
Pair with coffee or espresso for a simple, elegant dessert moment
Serve chilled with fresh banana slices on the side
Add a light dusting of cinnamon or cocoa powder
Community tips you might try next time:
Swap the cookies for shortbread or butter cookies if you prefer more buttery
Common Questions
Q: Can I use banana pudding mix instead of vanilla?
A: Yes, though I like vanilla because it lets the banana flavor from the fruit shine. If you use banana pudding mix, keep the real bananas to avoid a fake taste.
Q: How do I keep the bananas from browning?
A: Use ripe but not mushy bananas and slice them right before layering. Lightly coat slices with lemon or pineapple juice. Cover tightly and chill.
Q: Can I make it without condensed milk?
A: Absolutely. Replace it with an extra half cup of milk and increase the whipped topping or cream to keep the volume. Taste and add sugar if needed.
Q: What if my pudding is too runny?
A: Chill it longer and make sure you used instant pudding with cold milk. Next time, reduce the milk slightly or add cream cheese for structure.
Q: How far ahead can I assemble it?
A: Up to 24 hours is ideal. For the freshest look, add a top layer of banana slices just before serving and finish with cookie crumbs for texture.
My Final Scoop Before You Dig In
This Banana Pudding with Vanilla proves that comfort food doesn’t need to be complicated. With a silky texture, natural banana flavor, and a rich caramel base, it’s the kind of dessert that feels nostalgic yet elevated.
Whether you’re making it for guests or enjoying a quiet midnight snack straight from the fridge, this pudding delivers confidence, simplicity, and pure comfort in every bite.
Banana Pudding with Vanilla
Ingredients
For the caramel base
- 1 cup White sugar For the caramel base
For the pudding
- 3 Ripe bananas, cut into pieces Use ripe bananas with brown speckles for the best flavor.
- 1 tin Low-fat condensed milk Keeps the pudding rich without being overly heavy.
- 1 tin Plant-based milk Use the empty condensed milk tin as a measure; unsweetened is best.
- 1 Seeds from 1 vanilla pod Adds depth and aroma.
- 4 large Eggs Eggs do the thickening.
Instructions
Preparation
- Add the white sugar to a saucepan over medium heat. Let it melt slowly, swirling the pan occasionally, until it becomes a golden liquid caramel. Avoid stirring to prevent crystallization.
- Carefully remove the caramel from the heat and pour it into a pudding mould. Tilt the mould so the caramel coats the bottom evenly. Set aside to cool slightly.
Blending the filling
- In a blender, combine the banana pieces, low-fat condensed milk, plant-based milk, vanilla seeds, and eggs. Blend until completely smooth and creamy, with no visible banana pieces.
Assembly and Cooking
- Slowly pour the blended mixture over the caramel in the prepared mould.
- Cook the pudding using your preferred method (such as a water bath or steaming) until set. Allow it to cool completely, then refrigerate for several hours or overnight before serving.
