This oven-baked 5-ingredient caramelized banana pudding is the kind of cozy, no-fuss dessert you can throw together on a busy weeknight. You simply slice ripe bananas into a pie plate, pour sweetened condensed milk and three pantry staples over the top, and let the oven do the rest.
Banana pudding ingredients gathered on a kitchen counter
Banana pudding ingredients gathered on a kitchen counter
The result is a creamy, caramelized banana treat that tastes like banana pudding and caramel pie had a baby—perfect for family movie night, potlucks, or when you’ve got bananas that are just a little too spotty for snacking.
Serve this warm banana pudding-style dessert straight from the pie plate with a big spoon. It’s lovely on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of crushed vanilla wafers or graham crackers on top makes it feel extra special.
Warm banana pudding served in a small bowl
Warm banana pudding served in a small bowl
A hot cup of coffee or tea balances the sweetness for adults, while kids will love it with a cold glass of milk. If you’re serving guests, you can spoon it into small bowls or ramekins and add a light dusting of cinnamon for a pretty finish.
Oven-Baked 5-Ingredient Caramelized Banana Pudding
Servings: 6
Ingredients
4 large ripe bananas, sliced into 1/2-inch rounds
1 can (14 ounces) sweetened condensed milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (plus a pinch extra for sprinkling, optional)
Butter or nonstick spray, for greasing the pie plate (small amount)
Sliced bananas arranged in a pie plate
Sliced bananas arranged in a pie plate
Directions
Preheat your oven to 350°F (175°C). Lightly grease a standard 9-inch pie plate with butter or nonstick spray so the bananas don’t stick.
Peel the ripe bananas and slice them into 1/2-inch thick rounds. Arrange the slices evenly in the bottom of the prepared pie plate, overlapping slightly so the bottom is mostly covered. This will be the fruity base of your pudding.
In a medium mixing bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, and ground cinnamon until smooth and well combined. The mixture will be thick and creamy.
Custard mixture being whisked in a mixing bowl
Custard mixture being whisked in a mixing bowl
Set the pie plate with the sliced bananas on the counter. Slowly pour the sweetened condensed milk mixture evenly over the bananas, making sure to cover as many slices as possible. Gently tap the pie plate on the counter a few times to help the custard settle down between the banana pieces.
Place the pie plate on a baking sheet (to catch any drips and make it easier to move) and transfer to the preheated oven. Bake for 30–35 minutes, or until the edges are set, the center is mostly set with just a slight jiggle, and the top is lightly golden with some caramelized spots around the bananas.
Banana pudding baking in the oven on a sheet pan
Banana pudding baking in the oven on a sheet pan
Carefully remove the pie plate from the oven and place it on a cooling rack. Let the pudding rest for at least 15–20 minutes so it can finish setting and thicken slightly.
As it cools, the sweetened condensed milk and bananas will continue to caramelize and deepen in flavor.
Serve warm or at room temperature. If you like, sprinkle a tiny pinch of extra cinnamon on top just before serving. Spoon into bowls, making sure everyone gets plenty of soft bananas and creamy pudding in each serving.
Freshly baked banana pudding cooling on a rack
Freshly baked banana pudding cooling on a rack
Variations & Tips
For picky eaters, you can skip the cinnamon or reduce it to just a tiny pinch so the banana and vanilla flavors stand out more. If your crew loves extra texture, sprinkle 1–2 tablespoons of mini chocolate chips or finely chopped pecans over the bananas before you pour on the sweetened condensed milk mixture.
A handful of crushed vanilla wafers or graham crackers on top after baking adds a fun crunch that kids usually adore. To make it a bit lighter, you can use fat-free sweetened condensed milk, though the texture will be slightly less rich. For a stronger caramel flavor, let the pudding bake until the edges are a deeper golden brown, watching closely so it doesn’t burn.
Banana pudding topped with crushed vanilla wafers
Banana pudding topped with crushed vanilla wafers
Food safety tips: Always use fresh, uncracked eggs and avoid tasting the custard mixture before it’s baked, since it contains raw egg. Bake until the center is mostly set with only a slight jiggle and the internal temperature of the custard reaches at least 160°F (71°C) if you’d like to check with a thermometer.
Let the dessert cool out of the oven before refrigerating; store leftovers covered in the fridge and enjoy within 3 days, reheating individual portions gently in the microwave if you prefer it warm.