Baked Banana Pudding with Vanilla and Butter Recipe

If you’re anything like me, you know there’s something irresistibly comforting about a warm, baked dessert that feels just like a cozy hug. This Baked Banana Pudding with Vanilla and Butter Recipe is exactly that—full of rich, buttery flavor with the natural sweetness and softness of bananas all baked into a tender, golden pudding. It’s one of those recipes that feels fancy yet is so simple to pull together, making it a perfect choice for any day you need a little sweet soul food.

I first tried this baked banana pudding on a rainy afternoon when I had a bunch of overripe bananas that I didn’t want to waste. It was an instant hit, and now I keep coming back to this recipe because it’s just so straightforward but always turns out delicious. You’ll find that integrating vanilla and butter in this pudding adds this lovely depth that makes every bite melt in your mouth. Trust me, once you make this Baked Banana Pudding with Vanilla and Butter Recipe, it’ll quickly become a go-to for cozy family gatherings or a comforting solo treat.

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Ingredients You’ll Need

Each ingredient in this Baked Banana Pudding with Vanilla and Butter Recipe plays a key role in creating that perfect texture and flavor — from the sweetness and moisture of ripe bananas to the soft richness butter imparts. You’ll want to look for very ripe bananas for maximum sweetness and a natural creamy finish.

• Ripe Bananas: Aim for bananas with plenty of brown spots; they mash easily and add deep natural sweetness.
• Butter: Melted butter brings moisture and richness to the pudding, enhancing the vanilla notes.
• Vanilla Extract: Adds a warm aromatic depth that complements the banana beautifully.
• Sugar (Caster or Granulated): Balances the fruit’s natural sweetness and helps with browning during baking.
• Egg: Acts as a binder, giving structure while keeping the pudding tender.
• Plain White Flour: Creates the base for the pudding’s soft, cake-like texture.

Variations

One of the best parts of this Baked Banana Pudding with Vanilla and Butter Recipe is how easy it is to tweak it to your liking. Over time, I’ve enjoyed adding little twists or adjusting textures to suit what’s in my kitchen or my family’s preferences.

• Add some crunch: Try folding chopped nuts like pecans or walnuts into the batter for a delightful texture contrast—I started doing this and my family goes crazy for it!
• Spice it up: A pinch of cinnamon or nutmeg mixed into the flour elevates the warm flavors and gives the pudding a subtle holiday vibe.
• Dairy-free version: Swap melted butter for coconut oil and use plant-based milk for serving to cater to dairy-free diets.
• Extra creamy: Serve with a dollop of whipped cream or a generous scoop of vanilla ice cream to turn this into a decadent treat.

How to Make Baked Banana Pudding with Vanilla and Butter Recipe

Step 1: Prep and Mash Your Bananas

Start by preheating your oven to 180°C (355°F) and greasing an 8-inch round baking dish. Peel your ripe bananas and use a fork or potato masher to mash them thoroughly into a smooth pulp. The key here is to get as smooth as possible so your pudding has that luscious, creamy texture. I usually reserve a couple of tiny banana chunks for a bit of surprise texture, but it’s totally up to you.

Step 2: Mix in Butter, Vanilla, Sugar, Egg, and Flour

Next, add your melted butter and vanilla extract to the mashed bananas—this combination is where that buttery vanilla goodness really starts to shine. Stir in the sugar, then pour in the beaten egg and sift in the flour. Mix everything gently but thoroughly until you have a consistent batter. I like to mix just until combined to keep the pudding tender rather than tough.

Step 3: Bake Until Golden and Set

Pour the batter evenly into your prepared dish and pop it into the preheated oven. Bake for about 45 minutes, or until the pudding is golden on top and set in the middle—use a toothpick or skewer to check, and if it comes out with just a few moist crumbs, you’re good to go. I check it at the 40-minute mark to avoid overbaking, which can dry out the pudding.

Step 4: Serve Warm with Your Favorite Toppings

The magic really happens once you take that warm pudding out of the oven. Serve it immediately with fresh cream or vanilla ice cream—the warmth contrasts so beautifully with the cold cream. I often sprinkle a little cinnamon on top just before serving for a nice aromatic touch.

How to Serve Baked Banana Pudding with Vanilla and Butter Recipe

Garnishes

I love to garnish my baked banana pudding with a light dusting of cinnamon or nutmeg—it brightens the flavors without overpowering them. A spoonful of whipped cream or a scoop of vanilla ice cream on the side instantly brings it to dessert-level indulgence. Sometimes I also sprinkle toasted nuts on top for a little extra crunch and flavor contrast.

Side Dishes

This pudding pairs wonderfully with simple side options like a fresh mixed green salad for balance or a hot cup of coffee or tea for a relaxed treat. If you’re feeling cozy, a side of caramelized bananas or fresh berries complements the pudding nicely without stealing the spotlight.

Creative Ways to Present

For special occasions, I’ve tried serving this baked banana pudding in individual ramekins for a charming personal touch. Topping each ramekin with a caramel drizzle or a few chocolate shavings elevates the presentation and flavor. It’s also fantastic layered in a trifle glass with whipped cream and banana slices for a stunning, layered dessert everyone admires.

Make Ahead and Storage

Storing Leftovers

Leftover baked banana pudding stores well covered in the fridge for up to 3 days. I find that wrapping it tightly with plastic wrap or an airtight lid keeps it moist and prevents it from absorbing other fridge odors. Reheat gently before serving to bring back that warm comfort.

Freezing

I’ve frozen this pudding once or twice, but I recommend freezing in individual portions wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge and then warm gently in the oven. Keep in mind the texture might be a bit softer when frozen and reheated, but it still tastes great.

Reheating

To reheat, I like to preheat the oven to 150°C (300°F) and cover the pudding loosely with foil to keep moisture in while warming it through, about 15 minutes. If you’re in a rush, microwave on medium power for 30-45 seconds but be careful not to overheat or dry it out.

FAQs

Final Thoughts

Honestly, this Baked Banana Pudding with Vanilla and Butter Recipe holds a special place in my heart. It’s the ultimate cozy dessert that’s as forgiving as it is delicious, making it perfect for a last-minute dessert or when you want to make the most of those overly ripe bananas sitting on your counter. I recommend you give it a try—once you taste that buttery, vanilla-infused banana goodness, you’ll wonder how you ever lived without it. It’s simple, soul-satisfying, and sure to become a favorite in your recipe rotation too!

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