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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: All pudding lovers will agree that nothing else is so perfect as this 10-Minute Microwave Banana Pudding recipe! Not only does it taste creamy and rich, but it also looks absolutely gorgeous with all those lovely layers!
I’ve been baking for a long time, and I’ve come to realize my kind of dessert is one that checks off all the marks of flavor, texture, appearance, and convenience. If you’re like me and want something that incorporates all of these components, you’re in luck!
My Microwave Banana Pudding recipe has got everything from sweet and creamy vanilla pudding, crunchy Homemade Nilla Wafers, and ripe bananas topped with airy whipped cream. It’s a lovely mixture of vanilla and banana flavors and looks fantastic when layered together in a glass bowl. Best of all, worry no more about scorching on the stove or having to use a double boiler, let a microwave do the job!
With only 10 minutes of cooking, using a few tools and ingredients, you’ll have a delicious Microwave Banana Pudding recipe prepared for friends and family.
Table Of Contents
- What Is Microwave Banana Pudding
- Tools You Need To Make Banana Pudding
- Ingredients You Need To Make Banana Pudding
- How To Make Microwave Banana Pudding
- Can I Make Microwave Banana Pudding Without A Microwave?
- Can I Make Banana Pudding Ahead of Time?
- How To Store Microwave Banana Pudding
- Gemma’s Pro Chef Tips
- More Pudding Recipes
What Is Microwave Banana Pudding?
Banana Pudding, also known as banana cream pudding, is a pudding that consists of layers of vanilla custard, Nilla Wafers, and sliced bananas topped with whipped cream. It’s very similar to an English trifle with its many layers.
Popular methods of preparing this pudding are baking or refrigerating – though the latter is easier for many beginner bakers. The only difference in my recipe is that everything can be made conveniently in the microwave (no need to bake in oven!)
This delectable dessert was first recorded in a Massachusett-based Good Housekeeping issue in 1888. However, Banana pudding picked up in popularity in the 1940s when Nabisco, the company that created box vanilla wafers, placed an official banana pudding recipe on their boxes. Ever since, it has become a crowd favorite, especially in Southern America – there’s even a two-day National Pudding Festival in Centerville, Tennessee that occurs on the first weekend of October!
Tools You Need To Make Banana Pudding:
- Measuring cups and spoons
- Mixing bowls
- Plastic wrap
- Stand mixer with a whisk attachment (alternatively, medium bowl and a handheld electric mixer)
- Silicone spatula
Ingredients You Need To Make Banana Pudding:
- Eggs: Use good quality large eggs, and make sure to only use the yolks! Save egg whites to make Homemade Nilla Wafers for this recipe. Or freeze them for future indulgence including Lemon Meringue Cake, , Meringue Roulade, or Swiss Meringue Buttercream!
- Granulated sugar: Granulated sugar, or white sugar, will give the perfect amount of sweetness.
- Cornstarch: Cornstarch, or cornflour, is a great ingredient for thickening your custard.
- Salt: Just a pinch will do the trick!
- Whole milk: I like to use some full-fat milk for my recipes.
- Butter: Butter adds extra richness to the flavor of your custard. For even incorporation, dice before using.
- Vanilla extract: Vanilla extract enhances the rest of your ingredients. Make Homemade Vanilla Extract for a challenge!
- Heavy cream: Also known as heavy whipping cream, this cream will give your pudding that creamy texture.
- Powdered sugar: Powdered sugar is white sugar ground into a fine powder. Try making your own Powdered Sugar!
- Bananas: You can’t have Banana Pudding without delicious, ripe bananas!
- Nilla Wafers: These cookies are the quintessential flavor of a banana pudding. You can use store-bought Nilla Wafers or make them from scratch using my Homemade Nilla Wafers recipe.
How To Make Microwave Banana Pudding
To Make the Custard:
- In a bowl, whisk together egg yolks, sugar, cornstarch, salt, and milk until smooth.
- Microwave on high starting with 3-4 minutes. Carefully remove, whisk, and microwave again.
- Once the pudding starts to thicken and bubble, give it a final whisk with caution! Microwave one more time. Timing may vary depending on the power of your microwave.
- Once thickened, whisk in butter and vanilla extract.
- Strain the pudding into a bowl and place plastic wrap directly on the surface of the pudding to prevent skin from forming. Allow to cool down to room temperature before placing in the fridge until completely cold and thick.
To Assemble the Pudding:
- In a stand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Then, whip until you reach medium-stiff peaks.
- Fold a portion of the whipped cream into the pudding to lighten it and set the rest aside.
- Spread pudding in the bottom of a serving bowl. Layer half of the Nilla Wafers over the pudding followed by half of the banana slices.
- Spread another layer of pudding on top of the bananas, then layer on the remaining wafers and remaining bananas.
- Top with the remaining pudding, making sure to cover the banana slices completely to prevent browning.
- Let chill to allow the pudding to set and the flavors to meld. Keep the remaining whipped cream separately in the refrigerator.
- Just before serving, give the whipped cream a quick whisk by hand to refresh it, then dollop it on top of the pudding.
Can I Make Microwave Banana Pudding Without A Microwave?
Yes! I have a Creamy Banana Pudding recipe with a video as well. It’s relatively similar, just without the microwave and a longer cook time. Give it a whirl!
Can I Make Banana Pudding Ahead Of Time?
You can definitely make Microwave Banana Pudding ahead of time! You can make the pudding 24 hours in advance. However, I recommend waiting to assemble the pudding on the day you want to serve it. This is because sliced bananas tend to turn brown very quickly, so it’s better to assemble them a few hours before.
How To Store Microwave Banana Pudding
Though I recommend enjoying your Banana Pudding the day of, you can store your leftovers in the refrigerator for up to 72 hours. Transfer your pudding into an airtight container, and place plastic wrap directly on the surface of the pudding, getting into the crevices to ensure a tight seal. Then, close your container with the lid.
Why is my Banana Pudding runny?
The last thing you want is for your creamy Homemade Banana Pudding to turn out runny. You may have overmixed your ingredients.
To fix runny Banana Pudding, you can pop your custard in the microwave a bit longer or add in just a bit more cornstarch. Be sure not to microwave your pudding for too long or add too much cornstarch or else your pudding may turn out too thick and not have that nice and creamy texture.
Why is my Banana Pudding lumpy?
Your pudding may be lumpy due to curdling. Curdling occurs when the egg is cooked too fast or too long, causing the proteins to coagulate and then separate. To smooth out lumpy pudding, whisk your mixture a bit more to break down any clumps.
Can I freeze my Banana Pudding?
Just like many foods and desserts, you can freeze your Banana Pudding. But, the question becomes whether or not it will taste good after defrosting. Unfortunately, because of the moisture levels in the pudding alongside the browning of the banana, the consistency and color will no longer be the same after freezing.
I recommend leaving leftovers in the refrigerator for up to 3 days before discarding them. If you really want to save it, you can freeze it in an airtight container for up to a month.
What should I do if I don’t have a stand mixer or electric hand mixer?
Though using a stand mixer or electric hand mixer will make your job a lot easier, there’s nothing a little elbow grease can’t fix. You can use a whisk to whisk ingredients (all wet and dry). Make sure to thoroughly combine.
Gemma’s Pro Chef Tips:
- Every microwave is different so times may vary. My microwave is 1200 watts, and the timing for this recipe is based on this. Your microwave may need more or less time.
- Be sure to microwave the custard for a full minute after it bubbles up to fully cook and activate the cornstarch.
- The cornstarch will prevent the eggs from curdling, but it is still best to strain the mixture after it is cooked for the smoothest results.
- Use my Homemade Nilla Wafers recipe to elevate your Banana Pudding!
- To prevent browning, slice the bananas just before you assemble the pudding and make sure the slices are completely covered with pudding.
More Pudding Recipes:
- South African Malva Pudding
- Bailey’s Chocolate Pudding
- Brownie Bread Pudding
- Microwave Sticky Toffee Pudding
- 10-Minute Chocolate Pudding
And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!
Watch The Recipe Video!
10-Minute Microwave Banana Pudding Recipe
- 5 large egg yolks
- 1½ cups (12 oz/340 g) granulated sugar
- ¼ cup (1 oz/28 g) cornstarch
- ¼ teaspoon salt
- 3 cups (24 fl oz/720 ml) whole milk
- 5 tablespoons (2½ oz/71 g) butter, diced
- 1 tablespoon vanilla extract
- 1 cup (8 fl oz/240 ml) heavy cream
- ¼ cup (1 oz/28 g) powdered sugar
- 1 teaspoon vanilla extract
- 4 medium bananas , cut into 1/2-inch (12 mm) slices
- 1 recipe or box of Nilla Wafers
To Make the Custard
- In a large (2 quart/2 liter) microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, salt and milk until smooth.
- Microwave on high for 4 minutes. Remove and whisk and then microwave again for another 2 minutes. Carefully remove and whisk again. At this stage you will notice it thickens a lot.
- Once the pudding starts to get thick and bubble up, give it a final whisk with caution and microwave for one more full minute. All in all, mine took less than 8 minutes but your timing might vary depending on the power of your microwave.
- Once thickened, whisk in the butter and vanilla extract.
- Strain the pudding into a clean, heat-safe bowl or dish and place a piece of plastic wrap directly on the surface of the pudding to prevent skin from forming. Allow to cool down at room temperature before placing in the fridge for about 3 - 4 hours or until completely cold and thick. You can make this pudding up to 24 hours in advance.
To Assemble the Pudding
- In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), combine the heavy cream, powdered sugar and vanilla extract and then whip on medium-high speed to medium-stiff peaks (hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted.)
- Fold about ¼ of the whipped cream into the pudding to lighten it and set the rest aside.
- Spread ⅓ of the pudding in the bottom of a serving bowl*. Layer half of the Nilla wafers over the pudding followed by half of the banana slices.
- Spread another ⅓ of the pudding on top of the bananas, then layer on the remaining wafers and bananas.
- Top with the rest of pudding, making sure to cover the banana slices completely to prevent browning.
- Let chill for at least 2 hours (or up to 4 hours) to allow the pudding to set and the flavors to meld. Keep the remaining whipped cream separately in the refrigerator.
- Just before serving, give the whipped cream a quick whisk by hand to refresh it, then dollop it on top of the pudding.**
- This is best the day it is made as the bananas turn brown very quickly.
- *Variation of one big bowl: for presentation and convenience, you can also use individual wine glasses (https://www.biggerbolderbaking.com/creamy-banana-pudding/).
- *Elevate your Banana Pudding with a scoop of ice cream (vanilla ice cream will well!) and a drizzle of toffee sauce!