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Calling all banana pudding lovers! This single serving caramelized banana pudding takes everything you adore about the classic dessert and elevates it with a caramelized twist. Layers of homemade pudding, vanilla wafers, and caramelized bananas come together in a symphony of flavors, and the best part? No baking required!

If you’re looking for more single serving desserts that cleverly use just one banana, we’ve got you covered. Enjoy our moist and nutty Banana Nut Bread, sweet and caramelized Banana Upside Down Cake, cool and decadent Frozen Chocolate Banana, or start your day with our fluffy and hearty Banana Pancakes.

Why You’ll Love This Banana Pudding Recipe

  • Single Serving: No need to worry about leftovers! This recipe is perfect for satisfying your sweet tooth without the temptation of extra portions.
  • Homemade Pudding: Ditch the instant pudding and whip up a simple, homemade version for a richer, more satisfying experience.
  • Caramelized Bananas: The caramelization adds a touch of warmth and depth of flavor, taking this dessert to the next level.
  • No Bake: This recipe is all about convenience. The pudding cooks quickly on the stovetop, and the rest is simply layering the ingredients.
  • Easy to Double: Planning for a small gathering? Simply double the recipe for a fuss-free dessert that everyone will enjoy.

What Is Caramelized Banana Pudding?

Think of this as a fancy upgrade to the beloved banana pudding. We’re talking smooth, homemade pudding, crisp cookies, and caramelized bananas joining forces for a delightful flavor party. Plus, it comes together in just 30 minutes, making it the perfect sweet treat when you crave something delicious without the commitment of leftovers.

Ingredients

If you have any ingredients leftover from this banana pudding recipe, check out our Leftover Ingredients Recipe Finder.

This Caramelized Banana Pudding recipe has four key components: caramelized bananas, homemade vanilla pudding, vanilla wafers, and whipped cream. Here’s the low-down on each ingredient you’ll need.

Caramelized Bananas:

  • 1 Medium Banana: The star ingredient for that fruity twist. If you’ve got an extra banana or two, consider using it to make Chocolate Banana Bread or a Tropical Smoothie.
  • Butter: Salted or unsalted—your choice.
  • Brown Sugar & Cinnamon: Whether it’s light or dark brown sugar, these two work with melted butter to create a luscious caramel coating for the bananas.

Homemade Vanilla Pudding:

  • Whole Milk: Stick with whole milk for the best results.
  • Heavy Cream: You can use either heavy whipping cream or heavy cream; both have a milk fat content over 36%. We use heavy cream in many of our single serving and small batch recipes. Consider using any extra cream in a mini German Chocolate Cake, French Silk Pie, or even a small serving of Fettuccine Alfredo.
  • Sugar: We’re using regular granulated sugar for that classic sweet touch.
  • Cornstarch: Essential for thickening the pudding to the right consistency.
  • Salt & Vanilla Extract: These add flavor dimensions that make the pudding stand out.
  • Butter: Just a half tablespoon, salted or unsalted, elevates the pudding’s richness.

Vanilla Wafer Cookies:

  • Vanilla wafers are the traditional choice for layering in this dessert. If you’re out, graham crackers work too. In the UK, digestive biscuits are a good option, and in Australia, Arnott’s Granita biscuits will do the trick. Use any extra cookies in Banana Cream Pie or Rum Balls.

Whipped Cream:

  • I highly recommend making your own whipped cream. It uses heavy cream and sugar—two ingredients already in your pudding. It’s extra creamy and provides that final layer of sweetness.

Each ingredient is carefully selected for optimal flavor and texture. So, if you find yourself with leftovers, consider making a second batch—this recipe doubles like a dream!

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Looking to put your own spin on this classic dessert? These variations let you tweak the recipe to perfectly match your cravings. Whether it’s a different topping or an added splash of flavor, these simple adjustments can make a world of difference.

  • Banana Pudding with Meringue Topping: Who says you need whipped cream? Go old-school by swapping out the whipped cream for a meringue topping. Use the meringue recipe from our Lemon Meringue Pie. Torch it with a kitchen torch or pop it in a 400°F (200°C) oven for 8-10 minutes in an oven-safe ramekin.
  • Bananas Foster Style with Rum: Amp up the caramelized bananas by adding a touch of rum. When you’re melting the butter, toss in the brown sugar and cinnamon. Stir until the sugar is melted—about 30 seconds. Pour in a tablespoon of rum, give it another 30-second stir, and add in your sliced bananas. Cook until the bananas soften, which takes about 30 seconds to 1 minute. Similar to our Bananas Foster recipe.
  • Caramelized Banana Pudding with Berries: Layer in some fresh berries like strawberries or blueberries.
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How To Make Caramelized Banana Pudding

These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Make homemade vanilla pudding: Pour milk into a 1-quart saucepan over medium-low heat. Stir in the sugar and salt. Cook, stirring occasionally until the mixture begins to steam, about 5 minutes.
vanilla pudding simmering in a small pot on the stove.
  1. While the milk is heating, whisk together the cream and cornstarch in a small bowl until very smooth.

Pro Tip: Cornstarch helps the pudding to thicken but we don’t pour the cornstarch directly into the milk mixture. Instead, we create a “slurry” of cornstarch and cream and pour it into the pot. Making a slurry is a way to add cornstarch so that it doesn’t clump. Cornstarch needs to be heated to a boil before it can gelatinize the pudding.

a cornstarch slurry in a small bowl.
  1. Add the cornstarch mixture to the heated milk and cook, stirring occasionally, until the mixture begins to simmer, about 5 minutes.
  2. Reduce heat to low and stir for 5 minutes, until the pudding has thicked.
  3. Remove from the heat and stir in vanilla extract and butter. Continue to stir until the butter has melted.
vanilla pudding in a small pot cooking on a kitchen counter.
  1. Pour the pudding into a bowl to cool. The pudding will continue to thicken as it cools.
  2. Make the caramelized bananas: Melt butter in an 8-inch or 10-inch skillet over medium-low heat.
  3. Add brown sugar and cinnamon and cook until the sugar melts, stirring for about 30 seconds. 
melted butter and brown sugar in a small skillet.
  1. Slice the banana and add the slices to the pan. Cook, stirring frequently until the bananas soften, about 1 minute. Remove from the heat and set aside.

Pro Tip: You want to use a ripe banana. Not too green and not overripe. The banana will soften quickly as you cook it.

slices of bananas in a small skillet with melted butter and brown sugar.
  1. Assemble: Use an 8-ounce dessert dish or an 8 or 10-ounce ramekin. Line the bottom of the dessert dish with half of the cookies.
three cookies at the bottom of a dessert dish.
  1. Spoon half of the caramelized bananas over the vanilla wafers.
caramelized bananas on top of vanilla wafers.
  1. Pour the pudding over the bananas. Use a spoon to evenly spread the pudding.
layering a banana pudding in a dessert dish.
  1. Top with the remaining vanilla wafers, then the remaining caramelized bananas. Pour the rest of the pudding on top and spread evenly.
layers of vanilla wafers, bananas, and pudding in a clear dessert bowl.
  1. Make the whipped cream: Using an electric hand mixer or a balloon whisk, whip heavy cream and sugar on medium speed until soft peaks form.

Pro Tip: As you whip the cream and sugar together, you’ll start to see the mixture increasing in volume. The cream will begin to thicken, become smooth, and leave trails in the mixture. When you lift the beaters or take the whisk out of the cream, the peaks are soft and will curl downwards and melt back into themselves almost immediately.

  1. Spread the whipped cream evenly on top of the pudding. Garnish with crumbled vanilla wafers, if desired. You can eat the dessert warm or refrigerate it for a few hours.
a layered banana trifle topped with whipped cream.

Expert Tips

  • Gather your ingredients before starting: This recipe goes quickly so have all of your ingredients close by before beginning. Also, read through the entire recipe and review the ingredient notes.
  • Use whole milk and heavy cream: The amounts listed in this easy banana pudding recipe have been tested and are ideal. Changing the ingredient amounts will affect the recipe. Using lower fat milks, nondairy milks, or half and half will produce a thinner pudding and one that will not thicken as well.
  • Vanilla wafer cookies: Nilla Wafers are commonly used in Southern banana pudding. If you don’t have access to vanilla wafer cookies, use graham crackers instead.
  • Consider adding cinnamon to the whipped cream: Just a pinch of cinnamon added to the cream adds a lovely warm flavor to the whipped cream topping.

Serving Suggestions

This caramelized banana pudding is great on its own, but if you’re in the mood to jazz it up even more, here are some serving suggestions.

  • Chocolate Chips: Sprinkle a few on top for a choco-banana treat.
  • Nuts: Almonds or walnuts can add some crunch.
  • Ice Cream: A scoop of vanilla ice cream can take this to another level.

Frequently Asked Questions

Can I double this banana pudding recipe?

Absolutely! To make a second dessert, just double the ingredient amounts and use two dessert dishes or ramekins.

What size dessert dish should I use?

For this single serving banana pudding recipe, I use a dessert dish that holds either 8 ounces or 10 ounces.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

Can I make caramelized banana pudding in advance?

Absolutely! To make things easier, you can pre-make both the caramelized bananas and the pudding. After cooking the bananas, let them cool down and then store them in an airtight container in the fridge for up to a day. The pudding can also be made in advance and stored in the fridge, covered, for up to two days. If you find the pudding has thickened too much while in the fridge, just add a little milk to thin it out before assembling the dessert.

Note: Freezing the banana pudding isn’t recommended, as the texture can change and the ingredients may separate.

How do I store leftover caramelized banana pudding?

Ideally, eat immediately. If not, refrigerate for up to 24 hours.

Can I use pre-made or boxed pudding in this caramelized banana pudding recipe?

Yes, but homemade tastes better!

Should I eat caramelized banana pudding warm?

In the South, banana pudding is often enjoyed slightly warm. However, my personal preference is to chill the dessert for at least 3 hours in the refrigerator. The choice is entirely up to you—savor it warm right after preparation or let it cool for enhanced texture and flavor.

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!


Your Cooking For One Source
Because you’re worth it

Caramelized Banana Pudding For One

5 from 3 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
A single serving caramelized banana pudding recipe featuring homemade pudding between layers of cookies and caramelized bananas. A wonderful no-bake dessert!

Ingredients 
 

For the pudding

  • ½ cup whole milk
  • 2 tablespoons granulated sugar
  • 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
  • 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

  • Pour milk into a 1-quart saucepan over medium-low heat. Stir in the sugar and salt. Cook, stirring occasionally until the mixture begins to steam, about 5 minutes.
  • While the milk is heating, whisk together the cream and cornstarch in a small bowl until very smooth.
  • Add the cornstarch mixture to the heated milk and cook, stirring occasionally, until the mixture begins to simmer, about 5 minutes.
  • Remove from the heat and stir in butter and vanilla. Continue to stir until the butter has melted. Pour the pudding into a bowl. The pudding will continue to thicken as it cools.

Make the caramelized bananas

  • Melt butter in an 8-inch or 10-inch skillet over medium-low heat.
  • Add brown sugar and cinnamon and cook until the sugar melts, stirring for about 30 seconds. 
  • Slice the banana and add the slices to the pan. Cook, stirring frequently until the bananas soften, about 1 minute. Remove from the heat and set aside.

Make the whipped cream

  • Using an electric hand mixer or a balloon whisk, whip heavy cream and sugar on medium speed until soft peaks form.
    Pro Tip: As you whip the cream and sugar together, you'll start to see the mixture increasing in volume. The cream will begin to thicken, become smooth, and leave trails in the mixture. When you lift the beaters or take the whisk out of the cream, the peaks are soft and will curl downwards and melt back into themselves almost immediately.

To assemble

  • Line the bottom of the dessert dish with half of the cookies.
    Pro Tip: Use an 8-ounce dessert dish or an 8 or 10-ounce ramekin.
  • Spoon half of the caramelized bananas over the vanilla wafers.
  • Pour half of the pudding over the bananas. Use a spoon to evenly spread the pudding.
  • Top with the remaining vanilla wafers, then the remaining caramelized bananas. Pour the rest of the pudding on top and spread evenly.
    Spread the whipped cream evenly on top of the pudding. Garnish with crumbled vanilla wafers, if desired.
    Enjoy the dessert warm or refrigerate it for a few hours.

Notes

Expert Tips
  • Gather your ingredients before starting: This recipe goes quickly so have all of your ingredients close by before beginning. Also, read through the entire recipe and review the ingredient notes.
  • Use whole milk and heavy cream: The amounts listed in this easy banana pudding recipe have been tested and are ideal. Changing the ingredient amounts will affect the recipe. Using lower fat milks, nondairy milks, or half and half will produce a thinner pudding and one that will not thicken as well.
  • Vanilla wafer cookies: Nilla Wafers are commonly used in Southern banana pudding. If you don’t have access to vanilla wafer cookies, use graham crackers instead.
  • Consider adding cinnamon to the whipped cream: Just a pinch of cinnamon added to the cream adds a lovely warm flavor to the whipped cream topping.

Nutrition

Serving: 1serving, Calories: 1003kcal, Carbohydrates: 99g, Protein: 10g, Fat: 69g, Saturated Fat: 42g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 195mg, Sodium: 596mg, Potassium: 771mg, Fiber: 4g, Sugar: 72g, Vitamin A: 2547IU, Vitamin C: 11mg, Calcium: 250mg, Iron: 1mg

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.

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3 Comments

  1. 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.