Banana Pudding(Microwave)
A quick and creamy microwave banana pudding featuring ripe bananas and vanilla wafers, perfect for a comforting dessert. The smooth custard pairs beautifully with the fresh fruit and crunchy wafers, making it an ideal treat for family gatherings or a casual sweet snack.
Ingredients
Instructions
- Combine the dry ingredients (cornstarch, salt, sugar) thoroughly and set aside.
- Whisk together the remaining ingredients (milk, egg substitute, vegetable oil or margarine) in a 6 to 8 cup microwave container.
- Add the dry ingredients to the wet ingredients and whisk all thoroughly.
- Cover the container with plastic wrap, leaving a small vent.
- Microwave for 6 to 8 minutes, stirring each minute, until thickened.
- Stir in sliced bananas and crumbled vanilla wafers before serving.
Tips & Substitutions
For a thicker pudding, increase the cornstarch slightly or cook a bit longer in the microwave. You can substitute regular milk for skim milk for a creamier texture. If you don’t have egg substitute, you can use 2 beaten eggs instead. For added flavor, consider incorporating a splash of vanilla extract. This recipe can also be adapted for other fruits or flavors.
Serving Suggestions
Serve the banana pudding in individual cups or bowls for a delightful presentation. Top with extra crumbled vanilla wafers for crunch and a sprinkle of cinnamon for added flavor. This dessert pairs beautifully with Gourmet Mashed Potatoes for a comforting meal or can be enjoyed on its own as a sweet treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the microwave, stirring occasionally to maintain smoothness. If the pudding thickens too much, you can add a splash of milk to loosen it up. Enjoy it chilled or warm.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pudding(Microwave) contains roughly 595 calories, with 4g protein, 78g carbohydrates, and 32g fat. It is an excellent source of vitamin A (47% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 914mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can substitute the egg substitute with 2 beaten eggs in this recipe. Just be sure to whisk them well with the other wet ingredients before microwaving. This will add richness to the pudding, making it even more delicious.
How can I make this banana pudding healthier?
To make it healthier, consider reducing the sugar by half or using a natural sweetener like honey or maple syrup. You can also use almond milk or oat milk instead of skim milk for a different flavor profile. This keeps it within the realm of vegetarian recipes while still being indulgent.
Can I prepare this banana pudding ahead of time?
Absolutely! This banana pudding can be made a day in advance and stored in the refrigerator. Just be sure to add the sliced bananas and crumbled wafers right before serving to keep them fresh and prevent browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).