Sneak Peek:Make creamy, old-fashioned banana pudding from scratch—without babysitting a pot on the stove. This microwave method is quicker than stovetop, smoother than boxed mix, and just as nostalgic.
Pin
As an AmazonAssociate, I earn from qualifying purchases.
Hate scorched pans and constant stirring? This microwave version changed everything for me back in the ’80s when I taught microwave cooking classes.
Blend the custard ingredients, microwave in short bursts, and whisk in between. In under 7 minutes, you’ll have silky-smooth pudding with minimal cleanup—just a blender and one bowl.
It’s simple, homemade, and hard to beat.
Shared & Loved
“I love banana pudding, but I hate standing over a hot stove stirring constantly. Thank you for this easier way to make it from scratch. I don’t care for the new, what I call pre-fab banana pudding.”😀KATHERINE J.
Ingredients and substitutions:
Pin
SUGAR: Use white granulated sugar. Alternative sweeteners haven’t been tested.
EGG YOLKS: Large eggs only. Save the whites for this angel food cake.
FLOUR: Use all-purpose flour, bleached or unbleached.
MILK: Any dairy milk works. Whole milk makes it richer.
SALT: A small amount enhances the flavor. Sea salt, kosher, or table salt all work.
VANILLA EXTRACT: A must! Vanilla bean paste adds a gourmet twist.
BUTTER: Adds richness and smooths the texture. Use margarine if preferred.
BANANAS: Use bananas that are just ripe—not green, not brown.
A no-fuss, homemade banana pudding cooked right in the microwave. You’ll love the smooth texture and classic flavor layered with fresh bananas and crunchy vanilla wafers—all without standing over a hot stove.
Blend Ingredients: Add ⅔ cup(132g) granulated sugar, 3(54g) egg yolks, 3 tablespoons(23g) unbleached all-purpose flour, 2 cups(454g) milk, and ¼ teaspoon table or sea salt to a blender or food processor bowl. Pulse 5 times until mixed well.
Cook in microwave: Pour mixture into a 2-quart batter bowl. Microwave on HIGH 4-5 minutes. Whisk. Continue microwaving in 1-minute intervals, whisking each time, until mixture thickens and coats the back of a spoon.
Finish pudding: Add 2 tablespoons butter and 1½ teaspoons vanilla extract to the pudding. Whisk until smooth.
Assembly
Layer: In a 1.5-quart dish, spread a small amount of pudding. Add a layer of 1 11-oz box(312g) vanilla wafers, then 4 medium or 3 large bananas, sliced, then more pudding. Repeat layers and finish with pudding on top.
Cover and chill: Press plastic wrap directly onto the surface of the pudding. Chill for at least 2 hours.
Whipped Cream
Whip cream: In a cold bowl, beat 1 cup(240g) heavy whipping cream. When thickened, add ¼ cup(25g) powdered sugar and 1 teaspoon vanilla extract.
Top pudding: Spread whipped cream over chilled pudding. Garnish with wafer crumbs, strawberries, or maraschino cherries if desired.
Notes
1. If you decide to make your own shortbread, let it cool, then crumble and layer in the same way as vanilla wafers.2. I don’t use a sieve for this pudding. Mixing in a blender before microwaving prevents lumps. However, if the pudding does turn out lumpy, push it through a coarse sieve before it cools.3. I also use this recipe to make banana cream pie, coconut cream pie, and chocolate cream pie.4. Many people put meringue on top of their banana pudding, but I’m a whipped cream girl. Suit yourself.For a smaller batch (for 2-3 people), be sure to check out my 2-Minute Microwave Chocolate pudding. The vanilla variation is perfect for only a couple of servings of banana pudding.Variations: Store-bought vanilla wafers are my go-to cookie for this dessert. But sometimes, I like to make my shortbread crumbles for a dessert that tastes like banana cream pie in a bowl. Oh, my! It’s wicked good!!
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
FAQs
Can I make this the night before? Yes, but it’s best served within 24 hours. The bananas soften and brown over time.
What if I don’t have a blender? Whisk everything by hand until smooth, then cook and whisk frequently. Strain if needed.
Can I make this on the stove? Technically yes, but the microwave is faster and has less risk of scorching.
Pin Instead of vanilla wafers, I made these individual portions of Microwave Banana Pudding with the shortbread crust found in this recipe. Store-bought shortbread would also work.
Final Thoughts
This pudding is proof that the microwave isn’t just for leftovers. Once you try this silky-smooth method, you’ll never go back to boxed mix—or stovetop stirring. Want to go the extra mile? Swap in homemade shortbread crumbles or layer into individual parfait cups as seen above.
If you are as excited as I am about using your microwave to make pastry cream, I have more ideas for you. Try my extremely popular Mini Fruit Tarts filled with vanilla pastry cream made in a microwave. Other possibilities include this unique Zebra Cream Pie and my Speedy Chocolate Cream Pie. Both include pie filling or pastry cream with microwave instructions.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.