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This single serving banana pudding is a rich and creamy dessert made with layers of homemade vanilla pudding, caramelized bananas, and crisp vanilla wafers. It comes together quickly and tastes absolutely indulgent.
Why You’ll Love This Recipe
- Single Serving: Satisfies your sweet tooth without extra leftovers.
- Homemade Pudding: Creamy, rich, and so much better than instant.
- Caramelized Bananas: Adds depth and a warm, sweet flavor.
- No Bake: Quick stovetop pudding, then simple layering.
- Easy to Double: Great for sharing—just double the ingredients.
What I love most about this banana pudding is how downright decadent it feels with such little effort. It’s a rich, elegant twist on the classic—layers of silky homemade pudding, crisp vanilla wafers, and warm, buttery caramelized bananas in every spoonful.
This dessert tastes like something you’d get at a fancy restaurant, but it comes together in just 30 minutes, no leftovers, no fuss.
Looking for more single serving desserts that use just one banana? Try our moist Banana Nut Bread, caramelized Banana Upside Down Cake, rich Frozen Chocolate Banana, or fluffy Banana Pancakes.
Ingredients
If you have any ingredients leftover from this banana pudding recipe, check out our Leftover Ingredients Recipe Finder.
This single serving Banana Pudding is made with four simple components: caramelized bananas, homemade vanilla pudding, vanilla wafers, and whipped cream. Here’s what you’ll need:
Caramelized Bananas:
- 1 Medium Banana: Adds a naturally sweet banana flavor. Got extras? Use them in Chocolate Banana Bread or a Tropical Smoothie.
- Butter: Salted or unsalted—either works.
- Brown Sugar & Cinnamon: Light or dark brown sugar adds a deep caramel flavor. Cinnamon brings warmth.
Vanilla Pudding:
- Whole Milk: Best for a creamy, smooth pudding.
- Heavy Cream: Use heavy cream or heavy whipping cream (both are over 36% milk fat). Extra? Try it in German Chocolate Cake, French Silk Pie, or Fettuccine Alfredo.
- Granulated Sugar: For the perfect amount of sweetness.
- Cornstarch: Thickens the pudding to the ideal texture.
- Salt & Vanilla Extract: Enhance the flavor.
- Butter: Adds richness – salted or unsalted is fine.
Vanilla Wafer Cookies:
- Vanilla Wafers: Classic for banana pudding.
- No wafers? Use graham crackers, UK digestive biscuits, or Arnott’s Granita biscuits in Australia.
- Extra cookies? Try them in Banana Cream Pie or Rum Balls.
Whipped Cream:
- Whipped Cream: Homemade is best—just heavy cream and sugar. It’s rich, creamy, and ties the whole dessert together.
Recipe Variations
Try one of these easy twists to change up the flavor or topping:
- With Meringue Topping: Skip the whipped cream and top with meringue instead. Use the meringue from our Lemon Meringue Pie recipe. Brown it with a kitchen torch or bake in a 400°F (200°C) oven for 8–10 minutes in an oven-safe ramekin.
- Bananas Foster Style (with Rum): Add 1 tablespoon of rum to the caramelized bananas for extra depth. Stir butter, brown sugar, and cinnamon until melted (about 30 seconds), then add rum and bananas. Cook 30 seconds to 1 minute until soft.
- With Fresh Berries: Layer in sliced strawberries or blueberries for a fruity addition.
How To Make Banana Pudding
These photos and instructions help you visualize how to make this easy caramelized banana pudding recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Vanilla Pudding: In a 1-quart saucepan, combine milk, sugar, and salt over medium-low heat. Stir occasionally until the mixture begins to steam, about 5 minutes.
- Make a Slurry: While the milk heats, whisk heavy cream and cornstarch together in a small bowl until smooth. (This prevents clumping and helps thicken the pudding.)
- Thicken the Pudding: Slowly pour the cornstarch mixture into the warm milk. Cook, stirring occasionally, until the mixture starts to simmer, about 5 minutes. Reduce heat to low. Stir constantly for 5 minutes, until the pudding thickens. Remove from heat and stir in vanilla and butter until fully melted.
- Cool: Pour the pudding into a bowl. It will continue to thicken as it cools.
- Caramelize the Bananas: Melt butter in an 8- or 10-inch skillet over medium-low heat. Stir in brown sugar and cinnamon until the sugar melts, about 30 seconds.
- Cook the Bananas: Slice the banana and add it to the pan. Cook, stirring often, until the slices soften, about 1 minute. Remove from heat.
- Assemble the Pudding: Use an 8-ounce dessert dish or an 8- to 10-ounce ramekin.
- Layer half the vanilla wafers on the bottom.
- Spoon half of the caramelized bananas over the wafers.
- Add half the pudding and spread evenly.
- Repeat with the remaining wafers, bananas, and pudding.
- Make the Whipped Cream:Using a hand mixer or whisk, beat the heavy cream and sugar on medium speed until soft peaks form.
Tip: Soft peaks will gently curl when you lift the beaters or whisk.
- Top and Serve: Spread whipped cream over the pudding. Garnish with crumbled vanilla wafers, if you like. Serve warm or refrigerate for a few hours.
Expert Tips
- Prep First: This recipe moves quickly. Gather all ingredients and read through the full instructions before starting.
- Use Whole Milk and Heavy Cream: These give the pudding its creamy texture. Substitutes like low-fat milk, nondairy milk, or half-and-half will result in a thinner pudding.
- Cookie Options: Nilla Wafers are traditional, but graham crackers work well if that’s what you have on hand.
Frequently Asked Questions
This recipe is designed for homemade pudding, but you can use instant pudding if you’re short on time. The texture and flavor will be different.
Yes, assemble and refrigerate it for up to 24 hours. Add whipped cream just before serving for the best texture.
Caramelizing adds extra flavor, but you can use fresh banana slices if you prefer a simpler version.
It’s best eaten within 1 day. The bananas and cookies will soften the longer it sits.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this caramelized banana pudding recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Banana Pudding For One
Equipment
Ingredients
For the Pudding
- ½ cup whole milk
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- ½ tablespoon butter
- ¼ teaspoon vanilla extract
For the Caramelized Bananas
- 1 tablespoon butter
- 1 tablespoon brown sugar -packed
- ⅛ teaspoon ground cinnamon
- 1 medium banana -sliced
For the Whipped Cream
- ¼ cup heavy cream
- 1 teaspoon granulated sugar
For the Dessert
- 6-8 vanilla wafers
Instructions
Make the Pudding
- In a 1-quart saucepan over medium-low heat, combine milk, sugar, and salt. Stir occasionally until steaming, about 5 minutes.
- In a small bowl, whisk cream and cornstarch until smooth.
- Slowly pour the cornstarch mixture into the warm milk. Cook, stirring occasionally, until the mixture begins to simmer, about 5 minutes.
- Remove from heat. Stir in butter and vanilla until melted. Pour into a bowl to cool. The pudding will thicken as it cools.
Make the Caramelized Bananas
- In an 8- or 10-inch skillet over medium-low heat, melt the butter.
- Add brown sugar and cinnamon. Stir for 30 seconds until the sugar melts.
- Slice the banana and add to the pan. Cook, stirring frequently, until softened, about 1 minute. Remove from heat.
Make the Whipped Cream
- Using a hand mixer or whisk, beat the heavy cream and sugar on medium speed until soft peaks form.Tip: Soft peaks curl down and melt back into the mixture when you lift the whisk.
Assemble the Dessert
- Line the bottom of an 8-ounce dessert dish or 10-ounce ramekin with half of the vanilla wafers.
- Spoon half of the caramelized bananas over the cookies.
- Pour half of the pudding on top and spread evenly.
- Repeat with remaining wafers, bananas, and pudding.
- Top with whipped cream and crumbled vanilla wafers, if desired.Serve warm or refrigerate for a few hours before enjoying.
Notes
- Prep First: This recipe moves quickly. Gather all ingredients and read through the full instructions before starting.
- Use Whole Milk and Heavy Cream: These give the pudding its creamy texture. Substitutes like low-fat milk, nondairy milk, or half-and-half will result in a thinner pudding.
- Cookie Options: Nilla Wafers are traditional, but graham crackers work well if that’s what you have on hand.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So delicious!! Definitely will be making again. have never made a pudding without eggs. I love and use your recipes all the time. They’re great when living alone.
Thank you! I’m so happy you enjoyed it.
Good recipe.