How To Make Microwave Banana Pudding from Scratch
Sneak Preview: Learn how to make Microwave Banana Pudding from scratch that tastes better than instant pudding and is almost as fast. No scorching, double boiler, and standing over a hot stove are necessary.
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Make your microwave more than just a leftover warmer-upper. Instead, use it to make a great dessert-like this classic banana pudding. It will taste fabulously sweet and creamy without you breaking a sweat–literally!
The day I discovered I could make tasty vanilla pudding in my microwave changed my attitude about banana pudding—no more instant pudding mix or using Mom’s old-fashioned pudding custard recipe made on the stove.
A blender or food processor is a quick way to mix up this scratch pudding recipe. Then pour it into a microwave-safe Pyrex mixing bowl.
Cook your pudding in the microwave. Layer with vanilla wafers and bananas. Top with fresh whipped cream.
Why you’ll love this simple banana pudding recipe:
1. Mix all the vanilla pudding ingredients in a flash with a blender or food processor.
No worries about lumps. 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, you can memorize it.
This is a huge plus 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. The microwave reduces cooking time.
My microwave is SLOW, but only 7 minutes is required to thicken the pudding. If your oven is relatively new and more powerful, less time may be required. Pay attention the first time or two you make the pudding to determine the proper cooking time.
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Ingredients and substitutions:
- SUGAR: Use white granulated sugar. This recipe has not been tested for any substitutions of this ingredient.
- EGG YOLKS: The egg yolks all come from large eggs. (50 grams per whole egg.)
- FLOUR: The recipe is formulated for all-purpose flour. Bleached or unbleached doesn’t matter.
- MILK: Any type of 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 milk would work, but I haven’t tested it.
- SALT: You don’t need much, but a little bit enhances the sweetness. I use sea salt but table salt or Kosher is also good.
- VANILLA EXTRACT: This flavoring adds so much character to 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.
- BANANAS: The bananas you choose for this recipe should not be over or underripe. Use the “Goldilocks Rule.” Look for “just right” in the store, or buy underripe 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.
- 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.
Shortbread Variation:
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!!
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.
How to make banana pudding in a microwave:
Add sugar, egg yolks, flour, milk, and salt to a blender or food processor bowl.
Pulse 5 times until mixed well.
Pour the contents of the blender into a 2-qt microwave-safe batter bowl.
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 starts to rise in the bowl or a least once every minute.
Don’t stop microwaving until the pudding mixture coats the back of a spoon.
Add the vanilla extract and butter. Whisk the pudding until smooth.
Spread enough pudding on the bottom of your serving dish to cover it.
Place a layer of vanilla wafers.
Slice a banana or two to cover the wafers.
Cover with half of the pudding. Repeat the layers ending with pudding. (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 the top. Be sure all bananas are covered so they won’t turn brown too quickly.)
Cover your banana pudding with plastic wrap. Use your hands to rub over the top of the wrap to ensure there are no air bubbles underneath. Chill the pudding for at least two hours.
Before serving, prepare the whipped cream topping. Pour cold whipping cream into a small ball. Start mixing. As soon as the cream thickens, add the powdered sugar and vanilla extract. Continue mixing until the whipping cream will hold a peak.
Cover the top of the banana pudding with whipped cream. Serve immediately. If desired, garnish with vanilla wafer crumbs, maraschino cherries, or sliced strawberries.
FAQ
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 a little bit ahead of time. Once served, the remaining bananas will turn brown and quickly 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 starts 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.
More cream pie recipes you can make in the microwave:
- Zebra Cream Pie
- Banana Cream Pie Made in the Microwave
- Amazing Microwave Custard for a Pie or Tart
- Chocolate Cream Tart (Made in a Microwave)
Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula
Microwave Banana Pudding
Ingredients
- ⅔ cup granulated sugar - 132 gr
- 3 egg yolks - from large eggs
- 3 tablespoons unbleached all-purpose flour - 23 gr
- 2 cups milk - (skim, 1%, 2% or whole)454 gr
- ¼ teaspoon table or sea salt - 2 gr
- 1 ½ teaspoons vanilla extract - use vanilla bean paste if feeling extravagant
- 2 tablespoons butter - 28 gr
- 4 medium or 3 large bananas
- 1 11-oz box vanilla wafers
Whipped Cream
- 1 cup heavy whipping cream - 240 gr
- ¼ cup powdered sugar - 57 gr
- 1 teaspoon vanilla extract
Instructions
- Add sugar, egg yolks, flour, milk, and 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 butter and vanilla to the pudding. Whisk well.
- Assembly
- Cover the bottom of a 1-1/2 quart dish with a thin layer of pudding.
- Add a layer of vanilla wafers followed by a layer of sliced bananas.
- Add 1/2 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
- Pour whipping cream into a small ball. Use a small mixer to whip cream. When whipping cream starts to get thick, add the powdered sugar and 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.