Microwave Banana Pudding (From Scratch, No Scorching!)
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.
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Have you ever thought your microwave could be more than just a Have you ever wished you could skip the scorching pans, double boilers, and endless stirring that come with making banana pudding from scratch? This microwave version changed everything for me back in the ’80s when I was teaching microwave cooking classes—and I’ve never gone back.
Just toss the custard ingredients into a blender—no tempering, no lumps, no stress. That silky-smooth mixture goes straight into the microwave, and you’re done in minutes. Cleanup? A blender and a batter bowl. That’s it.
Even my slow, old microwave finishes the pudding in under 7 minutes. Yours might be faster. Once you try this, you may never reach for boxed pudding again.
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:
- 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.
- VANILLA WAFERS: “Nilla” brand is a classic. Sub with graham crackers or shortbread.
- WHIPPING CREAM: Use heavy cream for best results. Cool Whip or canned cream is a shortcut but won’t be as rich.
How To Make Banana Pudding in a Microwave
- Blend ingredients: Combine sugar, egg yolks, flour, milk, and salt in a blender.
- Microwave the pudding: Cook in intervals, whisking every 1-2 minutes.
- Check for thickness: It should coat the back of a spoon.
- Add flavor: Stir in butter and vanilla.
- Layer pudding, bananas, and wafers in a serving dish.
- Chill for at least 2 hours.
- Top with whipped cream just before serving.
Microwave Banana Pudding
Video
Ingredients
- ⅔ 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
- 1½ 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
Instructions
Pudding
- Blend Ingredients: 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.
- 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 (312 g) 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 (240 g) heavy whipping cream. When thickened, add ¼ cup (25 g) 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
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.
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.