How To Make Microwave Banana Pudding from Scratch

Sneak Peek: Learn how to make a Microwave Banana Pudding from scratch that tastes better than instant pudding and is almost as fast. No scorching, double boiler, or standing over a hot stove is necessary.

Finished Microwave Banana Pudding--ready to servePin

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Have you ever thought your microwave could be more than just a reheating tool? Back in the ’80s, I taught microwave culinary classes and fell head over heels for its capabilities. Among its many talents? Whipping up delicious desserts like this classic banana pudding.

Five Reasons Why You’ll Want To Keep This Recipe Forever

  1. No lumps–blend all ingredients with a blender before starting
  2. Recipe is simple enough to memorize
  3. No tempering eggs or double boiler
  4. Easy clean-up–a blender and a Pyrex bowl
  5. Cooks quickly in a microwave

1. No worries about lumps.

Mix all of the vanilla pudding ingredients in a flash with a blender or food processor. The custard mixture will go into the microwave silky smooth. The cooked pudding should come out smooth, assuming you don’t forget to whisk it occasionally. Tempering the egg yolks is unnecessary.

2. This recipe is so uncomplicated that you can memorize it.

This is a huge plus in my book, especially when I don’t feel like cooking.

3. Clean-up is easy.

You no longer need to worry about scorching and then having to scrub the pan. The blender and Pyrex bowl you use in the microwave will clean up easily. I throw mine in the dishwasher.

4. Using a microwave reduces cooking time.

My microwave is SLOW but requires only 7 minutes or less to thicken the pudding. Less time will be required if your oven is relatively new and more powerful. If your oven is old or small, it may take longer. Pay attention the first time or two that you make the pudding to determine the proper cooking time. Write the time down, and you won’t have to think about it again.

bowl of microwave banana pudding with a serving removed--shows layersPin

Prepare for a creamy, sweet delight that comes together effortlessly, without the heat and fuss of the traditional stove—truly a treat without the heat! The day I discovered I could make tasty vanilla pudding in my microwave changed my attitude about making banana pudding. I quit making instant pudding mix and threw away Mom’s old-fashioned pudding custard recipe made on the stove.

Happy Cooks Speak Up

“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:

ingredients for banana pudding include milk, sugar, egg yolks, salt,  flour, vanilla extract, butter, banans, vanilla wafers, heavy cream, and powdered sugar.Pin
  • SUGAR: Use white granulated sugar. I have not tested this recipe for any substitutions of this ingredient.
  • EGG YOLKS: I designed all of my recipes for large eggs. (50 grams per whole egg.) If you’re wondering what to do with the egg whites, this Birthday Angel Food Cake with Chocolate Ganache recipe is my favorite.
  • FLOUR: The recipe is formulated for plain flour, aka all-purpose flour. Use bleached or unbleached—it doesn’t matter.
  • MILK: Any dairy milk, from fat-free to whole milk, will work. Of course, the higher the fat content, the richer the final product. I’m guessing non-dairy milk, such as almond or cashew, would work, but I haven’t tested it.
  • SALT: You need a lot, but a bit enhances the sweetness. I use sea salt, but table salt or Kosher salt is also good.
  • VANILLA EXTRACT: This flavoring adds so much character to the banana pudding. Try not to leave it out. If you have it, vanilla bean paste with the obvious black specks will take this recipe up a notch.
  • BUTTER: Butter smooths out the texture, firms the pudding as it chills, and adds flavor. Substitute margarine if you prefer. FYI: You don’t need to use melted butter since the butter will melt quickly when added to the hot pudding.
  • BANANAS: The bananas you choose for this recipe should not be overly ripe bananas, nor should they be under-ripe. Use the “Goldilocks Rule.” Look for “just right” in the store, or buy under-ripe bananas and wait until they are perfect.
  • VANILLA WAFERS: We prefer “Nilla” wafers. Be sure they are fresher than fresh. I always have a few leftover cookies for the grandkids.
    • Looking for a substitute for vanilla wafers? According to Happy, “The best substitute for vanilla wafers, or Nilla Wafers, is graham crackers. Graham crackers have a similar crunch to vanilla wafers, but with a little bit of sweetness on the tongue.”
  • WHIPPING CREAM: Use heavy or whipping cream. Substitutes include non-dairy whipped topping or canned whipped cream. Some people prefer meringue on top of their banana pudding. We never do it that way.


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!!

individual servings of banana pudding with homemade shortbread crumbles.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.

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.

How To Make Banana Pudding in a Microwave

ingredients in a blenderPin
Add sugar, egg yolks, flour, milk, and salt to a blender, food processor bowl, or microwave-safe batter bowl.
blending ingredients.Pin
Pulse 5 times until mixed well. (If mixing by hand, whisk until this mixture is as smooth as possible.)
pouring milk into blenderPin
Pour the contents of the blender into a 2-qt microwave-safe bowl. I like to use a microwave-proof batter bowl. (If mixing by hand, hopefully, you used a microwave-safe bowl to put the uncooked pudding straight into the microwave oven.)
whisking the ingredient after cooking a few minutes in the microwave.Pin
Microwave on HIGH for 3-1/2 to 5 minutes. Stop and whisk well. Microwave for 2-3 more minutes, stopping to whisk when the pudding batter rises in the bowl or at least once every minute.
pudding should coat a spoon thicklyPin
Don’t stop microwaving until the pudding mixture coats the back of a spoon.
adding butter and vanillaPin
Add the vanilla extract and butter. Whisk the pudding until smooth.

Assembling the Layers for Microwave Banana Pudding

first layer of puddingPin
1. Spread enough pudding in your serving dish to cover the bottom.
layer of vanilla wafersPin
2. Place a layer of vanilla wafers that cover the bottom. I like to make a layer around the side, too. However, that’s optional.
layer of bananasPin
3. Make a layer using half of the banana slices to cover the wafers.

4. Cover with half of the pudding.

5. Layer the rest of the banana slices over the pudding.

6. Add one final layer of vanilla wafers.

7. Finish with the other half of the pudding.

layer of puddingPin
Don’t worry if you get any of the layers out of order. It will still taste great and look fine. The main thing is that you end up with pudding on top. Also, cover all the sliced bananas so they won’t turn brown too quickly.
covering banana pudding with plastic wrapPin
Cover your banana pudding with plastic wrap. Use your hands to rub over the top of the wrap to ensure no air bubbles underneath. Chill the pudding for at least two hours.
whipping cream with a portable mixerPin
Before serving, prepare the whipped cream topping. Pour cold whipping cream into a small bowl. Start mixing. Add the powdered sugar (aka confectioner’s or icing sugar) and a teaspoon of vanilla extract as soon as the cream thickens. Continue mixing until the whipping cream holds a peak.
finished banana puddingPin
Cover the top of the banana pudding with whipped cream. Serve immediately. Garnish with vanilla wafer crumbs, maraschino cherries, or sliced strawberries if desired.


Can I make banana pudding ahead of time?

Eat this pudding the same day you make it. Making it the night before is the next best option. However, it needs at least 2-3 hours to chill, so you must make it beforehand. Once served, the remaining bananas will turn brown and soften when exposed to oxygen.

Can I make this pudding on top of the stove?

Yes. The recipe will be the same, but the method is more complicated and time-consuming. You would be better off finding a stove-top recipe like this one copied from the back of the box of Nilla wafers.

What can I use if I don’t have a blender or food processor to mix the pudding ingredients?

Whisk the ingredients together as well as you can. Cook this mixture in the microwave as instructed. Whisk every 45 seconds once the mixture begins to thicken. If you have any lumps, pour the pudding through a strainer immediately.

On the bright side, lumps get lost in the banana pudding because of the other textures involved. Don’t sweat it.

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Parting thoughts: 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.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

microwave banana puddingPin
Yield: 8 servings

Microwave Banana Pudding Recipe

These instructions are for cooking the vanilla pudding in a microwave. Layer pudding with bananas and vanilla wafers. Serve with whipped cream if desired.

Rate this recipe

(5 stars if you loved it)

5 from 6 votes


Prep time: 10 minutes
Cook time: 3 hours 7 minutes
Total time: 3 hours 17 minutes


  • cup (132 g) granulated sugar
  • 3 (54 g) egg yolks
  • 3 tablespoons (23 g) unbleached all-purpose flour
  • 2 cups (454 g) milk (skim, 1%, 2% or whole)
  • ¼ teaspoon table or sea salt
  • teaspoons vanilla extract
  • 2 tablespoons butter
  • 4 medium or 3 large bananas
  • 1 11-oz box (312 g) vanilla wafers

Whipped Cream

  • 1 cup (240 g) heavy whipping cream 240 gr
  • ¼ cup (25 g) powdered sugar 57 gr
  • 1 teaspoon vanilla extract


  • Add ⅔ cup (132 g) granulated sugar, 3 (54 g) egg yolks, 3 tablespoons (23 g) unbleached all-purpose flour, 2 cups (454 g) milk, and ¼ teaspoon table or sea salt to a blender or food processor bowl. Pulse 5 times until mixed well. Pour into a 2-quart batter bowl.
  • Microwave on HIGH 4-5 minutes. Stop and whisk well. Microwave for 2-3 more minutes, stopping to whisk when pudding starts to rise in a bowl or at least once every minute. (Note: Microwaves vary in power. My microwave is older and slower. Check your pudding after 3 minutes. Yours could be done in as little as 5 minutes.)
  • When the mixture thickens enough to coat a spoon (see picture), remove from the microwave. Whisk the pudding until smooth.
  • Add 2 tablespoons butter and 1½ teaspoons vanilla extract to the pudding. Whisk well.


  • Cover the bottom of a 1½ quart casserole dish with a thin layer of pudding.
  • Add a layer of 1 11-oz box (312 g) vanilla wafers followed by a layer of sliced 4 medium or 3 large bananas.
  • Add half of the remaining pudding, followed by another layer of vanilla wafers and bananas.
  • End with a layer of pudding.
  • Cover with plastic wrap placed in a way that it touches the surface of the pudding to prevent a skin from forming. Chill at least 2 hours. Serve with whipped cream.

Whipped Cream Topping

  • Pour 1 cup (240 g) heavy whipping cream into a small ball. Use a small mixer to whip cream. When whipping cream starts to get thick, add the ¼ cup (25 g) powdered sugar and 1 teaspoon vanilla extract.
  • Continue beating until the cream will hold a fairly stiff peak. Don’t beat too long or the whipping cream will turn into butter.
  • Spread over the chilled banana pudding and serve immediately.


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.


Serving: 1 | Calories: 325kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 141mg | Potassium: 330mg | Fiber: 2g | Sugar: 31g | Vitamin A: 720IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. Peggy Sult says:

    I’ve been using this method for the custard for some time now. Also use it for chocolate cream pie. Works great. I substitute shortbread cookies (like Chessmen) for the vanilla wafers and it’s very near the old fashioned teacakes my grandmother used for banana pudding. I also slice the bananas into a Fruit Fresh and water solution to prevent blackening with no change in taste. Pat them dry and use as usual. I enjoy your postings and depend on your recipes. Keep up the good work!

    1. Hi Peggy,
      Shortbread cookies would definitely take this up a notch. And your tip about the Fruit Fresh is genius. I’m going to try it the next time I make this.Thank you so much for your kind words and taking the time to share your tips.

  2. Deborah Marrs says:

    I have a recipe similar to this but I add 2 1/2tsp. of Cornstarch to dry pudding mixture to microwave. I also save my whites from my egg yokes and make my own meringue to put on top and brown meringue in oven. Nothing is wasted and it’s delicious.

    1. Hi Deborah,
      Sometimes, I use cornstarch, too. Good either way. And good for you–using the egg whites. I save mine for angel food cake, but the meringue sounds sounds delicious and less calories than whipped cream.

  3. Katherine Jacobs says:

    5 stars
    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. 😀

    1. I agree with you, Katherine. The microwave is awesome for making pudding.

  4. Rivkah Lynn says:

    5 stars
    This worked perfectly! I increased measurements by 20% and substituted suregel for the flour so I could make it gluten free. No lumps and the flavor was outstanding! Thank you!

    1. Gluten-free? Impressive. So happy it turned out good for you.

  5. Made your pudding. It was so good!! Love the simpleness of the recipe as well. Thanks for a great recipe. No one would ever believe it was cooked in the microwave!!

    1. I couldn’t agree more. 🙂

  6. For a nice twist on traditional banana pudding, use ginger snaps instead of vanilla wafers.

    1. Alice, What a great idea! Thanks for sharing.

  7. lovely recipe paula!! It was made perfect.
    have u got anymore easy recipes like this

  8. Where and what is the shortbread recipe called on your blog!

    1. Steve,
      That is a very good question. I usually make just the shortbread base for these toffee bars, then I break it into pieces.

  9. You are my hero…but if you think I’m capable of waiting 24 hours to eat this…. The pudding is in a sink full of ice water and I am standing over it with my spoon in hand.

    1. Thanks MadTyMom, I don’t blame you one bit for your impatience. The next challenge will be trying not to eat it all in one or two sittings. 🙂

  10. Tasti Wave says:

    You provide very appetizing pictures. Thanks for sharing such detailed directions for the banana pudding.

  11. Hi,
    I was searching for a recipe for banana pudding and found yours on foodgawker. I read your entire post and cried. My father too is battling congestive heart failure and I am so glad I live just minutes away. It is so sad when they start telliing your they are finished with things. I wish you and your father the best and know you will enjoy all the days you have with him. Elalne

  12. I just found your blog today and love your food photography. Beautiful and I love your focus on making unhealthy food healthy. I hope your time with your father is a good one. Treasure him as much as you can.

  13. I’m sorry your Dad is not doing well. That is so hard. I love the photos here and think the idea of a quick no cook pudding is brilliant!

  14. Catching up on my reading. Had not heard the computer transfer story. It is very sad and tough to deal with. I hope you can find comfort in knowing this is what he wants, but it is difficult to resign ourselves to that. I hope they make the 70th too! How awesome would that be!!
    Recipe looks great. I have no excuse for not cooking more since you make it look so easy with the microwave. Now, just need the time! You are always in my prayers!!

  15. 70? Now that IS an accomplishment. I’m right there with you in tears (all the way home). It is so thoughtful that he had the foresight to rid himself of the car (so many people have to yank it away from their parents)! 🙂 And so thoughtful to share another microwave recipe (LOVE your pastry cream – it has saved me)! Thoughts and prayers are with you and your family Paula!

  16. Well, this is the first time your beautiful blog has made me cry:+)

    The food looks incredible, as always!!

    1. Aw-w-w-w. It’s sad, I know. And thanks for the compliment.

  17. Blessings to you and your family at this time.

    Mmm, banana! pudding.

  18. Sometimes comfort food is one of the few comforts around, isn’t it?
    If you are needing another easy dessert, I suggest pudding and strawberry parfaits. Just cook up some Danish Dessert – close to the pudding section if you’re new to this gelatin dessert. Fold in sliced strawberries and layer it with instant cheesecake pudding. Top with whipped topping and a strawberry. It is so cool and yummy.
    Hope things improve for your father soon.

  19. It is hard to see parents not as functional as they once were. This is an important time for you to grab the moments and the memories. I am sorry about your Dad and I pray he has an easy time.

    Your dessert is wonderful.

  20. Thanks to all of you for your kind sentiments. I agree that my dad is being very thoughtful to make sure all is in order when his time is up–especially since my mom is still living and even older than he is. She’s hopeful they can celebrate their 70th wedding anniversary this coming December.

  21. So hard to see our parents slowing down– your wonderful dad is giving you time to get used to the unthinkable….

    Thanks so much for the recipe! Pudding is comfort food indeed, but I never seem to make it anymore–usually such an arduous process. I look forward to trying it this way!

  22. I’m SO sorry to hear about your father. It made my heart pout with sadness to read what you’re going through. I’ll keep him in my thoughts and prayers.

    Side note: love your blog!

  23. No matter our age,no matter that we know this day will come, it is painful to lose a parent. How wonderful that your Dad is helping you prepare for his death. Wish I was there to help you too.

  24. TheKitchenWitch says:

    Absolutely gorgeous photos! Well done!

  25. Was looking for a easy dessert, and this looks great!

    Sorry about your dad not feeling well – from the way you write he must be a special guy, and I can’t imagine how tough this is for you. Big hugs.

  26. Paula, I’m so sorry about your father. I hope things turn around.
    But, I love the look of this pudding! It sounds delicious and I love the photos 🙂

  27. Thanks so much Christina. Hope you are doing better yourself.

    I’ve gotten several positive comments on my new pictures. Thanks again!

  28. Christina Lee says:

    So sorry to hear about your dad not doing well. 🙁
    Y’all are in my prayers.
    On the upside, this recipe looks great.