10-Minute Microwave Banana Pudding Recipe

This 10-Minute Microwave Banana Pudding is a dreamy dessert that combines creamy, velvety layers with the natural sweetness of ripe bananas. Perfect for busy days, it’s ready in just minutes of active cooking, leaving you with a luscious treat that chills to perfection.

The soft, pillowy pudding contrasts beautifully with the tender banana slices, creating a harmony of textures and flavors that’s impossible to resist.

With only 33 minutes of total prep and cooking time, this recipe is a lifesaver for last-minute cravings or impromptu gatherings. The rich vanilla custard, paired with the caramelized notes of microwaved bananas, delivers a comforting, nostalgic taste. Let it chill for six hours, and you’ll have a dessert that’s cool, creamy, and utterly satisfying.

Ingredients for 10-Minute Microwave Banana Pudding

• Custard:
• 5 large egg yolks
• 1 ½ cups (12 oz/340 g) granulated sugar
• ¼ cup (1 oz/28 g) cornstarch
• ¼ teaspoon salt
• 3 cups (24 fl oz/720 ml) whole milk
• 5 tablespoons (2 ½ oz/71 g) butter, diced
• 1 tablespoon vanilla extract
• Whipped Cream:
• 1 cup (8 fl oz/240 ml) heavy cream
• ¼ cup (1 oz/28 g) powdered sugar
• 1 teaspoon vanilla extract
• Assembly:
• 4 medium bananas, cut into 1/2-inch (12 mm) slices
• 1 recipe or box of Nilla Wafers (or substitute with vanilla cookies)

Step-by-Step Instructions

1. Make the Custard:
2. In a large (2-quart/2-liter) microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Add the milk and mix until smooth.
3. Microwave on high for 4 minutes. Whisk briefly, then microwave for another 2 minutes. Whisk again. If the mixture is still runny, microwave in 30-second intervals until thick and bubbly.
4. Whisk once more and microwave for 1 final minute. (Note: Timing may vary based on microwave wattage.)
5. Whisk in the butter and vanilla extract. Strain the pudding into a clean, heat-safe bowl. Cover the surface with plastic wrap to prevent a skin from forming. Cool at room temperature, then refrigerate for 3 hours or until completely cold. (Can be made up to 24 hours in advance.)
6. Make the Whipped Cream:
7. In a stand mixer or with a handheld mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until medium-stiff peaks form (peaks should hold their shape but curl slightly at the tips).
8. Assemble the Pudding:
9. Fold ¼ of the whipped cream into the chilled custard to lighten it. Refrigerate the remaining whipped cream.
10. Spread ⅓ of the custard in the bottom of a serving bowl. Layer half of the Nilla Wafers and half of the banana slices on top.
11. Spread another ⅓ of the custard over the bananas, followed by the remaining wafers and bananas.
12. Top with the remaining custard, ensuring the banana slices are fully covered to prevent browning.
13. Chill for at least 2 hours (or up to 4 hours) to set and meld flavors.
14. Before serving, whisk the reserved whipped cream by hand to refresh it, then dollop it on top of the pudding. Enjoy immediately for best results!

Quick Storage Tips for Freshness

To keep your banana pudding fresh, store it in an airtight container in the fridge for up to 24 hours. *Avoid leaving it at room temperature for too long*, as the bananas will brown quickly. If you need to make it ahead, prepare the custard and whipped cream separately, then assemble just before serving.

Fun Topping Ideas to Elevate Your Pudding

Add a creative twist to your banana pudding with toppings like crushed graham crackers, toasted coconut flakes, or a drizzle of caramel sauce. For a chocolatey touch, sprinkle mini chocolate chips or shave dark chocolate over the whipped cream. *These extras make it feel extra special!*

Time-Saving Hacks for Busy Days

If you’re short on time, use store-bought vanilla pudding mix instead of making the custard from scratch. *Just whisk it with cold milk and layer as directed.* You can also slice the bananas ahead of time and toss them with a bit of lemon juice to prevent browning while you prep the rest.

Perfect Serving Suggestions

Serve your banana pudding in individual mason jars or clear glasses for a charming presentation. *Layer the ingredients in the jars for a beautiful, Instagram-worthy dessert.* Pair it with a cup of coffee or tea for a delightful treat after dinner.

Common Questions Answered

Wondering if you can use a different type of milk? *Yes!* Whole milk works best for creaminess, but you can substitute with 2% or almond milk if needed. For a lighter version, swap the heavy cream with whipped coconut cream. *Just keep in mind the texture and flavor may vary slightly.*

10-Minute Microwave Banana Pudding Recipe

Shaziya

This 10-Minute Microwave Banana Pudding is a dreamy dessert that combines creamy, velvety layers with the natural sweetness of ripe bananas. With only 33 minutes of total prep and cooking time, this recipe is a lifesaver for last-minute cravings or impromptu gatherings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 8 minutes mins

Total Time 6 minutes mins

Servings 10 people

Ingredients

  

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Custard Ingredients

• 5 large egg yolks
• 1 ½ cups granulated sugar 12 oz/340 g
• ¼ cup cornstarch 1 oz/28 g
• ¼ teaspoon salt
• 3 cups whole milk 24 fl oz/720 ml
• 5 tablespoons butter 2 ½ oz/71 g, diced
• 1 tablespoon vanilla extract

Whipped Cream Ingredients

• 1 cup heavy cream 8 fl oz/240 ml
• ¼ cup powdered sugar 1 oz/28 g
• 1 teaspoon vanilla extract

Assembly Ingredients

• 4 medium bananas cut into 1/2-inch (12 mm) slices
• 1 recipe or box Nilla Wafers

Instructions

 

• To Make the Custard: In a large (2 quart/2 liter) microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch and salt, then add in the milk and mix until smooth.
• Microwave on high for 4 minutes. Whisk briefly, then microwave again for another 2 minutes. Carefully whisk again. At this point you may notice that it has thickened a lot. If it is still quite runny, microwave for 30 seconds at a time until it gets thick and bubbles up.
• Give it another whisk and microwave for one more full minute. (Important note: Ours took less than 8 minutes in our 1200 watt microwave. Your timing might vary depending on the power of your microwave.)
• Whisk in the butter and vanilla extract, then strain the pudding into a clean, heat-safe bowl and place a piece of plastic wrap directly on the surface of the pudding to prevent skin from forming.
• Allow to cool down at room temperature before placing in the fridge for about 3 hours, or until completely cold. (You can make this custard up to 24 hours in advance.)
• To Assemble the Pudding: In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), combine the heavy cream, powdered sugar and vanilla extract. Whip on medium-high speed to medium-stiff peaks (The peaks should hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted.)
• Fold about ¼ of the whipped cream into the chilled custard to lighten it and set the rest aside in the refrigerator.
• Spread ⅓ of the custard in the bottom of a serving bowl*. Layer half of the Nilla wafers over the custard followed by half of the banana slices.
• Spread another ⅓ of the custard on top of the bananas, then layer on the remaining wafers and bananas.
• Top with the rest of the custard, making sure to cover the banana slices completely to prevent browning.
• Let chill for at least 2 hours (or up to 4 hours) to allow the pudding to set and the flavors to meld. Just before serving, give the whipped cream a quick whisk by hand to refresh it, then dollop it on top of the pudding.
• **This is best the day it is made as the bananas turn brown very quickly.

Keyword banana, dessert, microwave, pudding, quick

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