No-Bake Banana Caramel Pudding

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No-Bake Banana Caramel Pudding

  • Prep time: 10 minutes

  • Chilling time: 3–4 hours

  • Servings: 4–6

Ingredients

For the Caramel Base:

  • 100 g (1/2 cup) Granulated sugar

  • 2 tbsp (30 ml) Water

For the Pudding:

  • 3 Medium ripe bananas (the riper they are, the sweeter the pudding)

  • 500 ml (2 cups) Milk (Whole milk works best for creaminess)

  • Optional: 1 tsp Vanilla extract or a pinch of cinnamon for extra depth

Instructions

1. Make the Caramel

  1. In a small saucepan, combine the sugar and water.

  2. Heat over medium heat without stirring. You can swirl the pan gently if needed.

  3. Once the mixture turns a deep golden amber color, immediately pour it into the bottom of your mold (a Bundt pan, silicone mold, or ramekins).

  4. Swirl the mold to coat the bottom evenly and set it aside to harden.

2. Prepare the Banana Mixture

  1. Peel the bananas and break them into chunks.

  2. Place the bananas and milk into a blender. Blend until completely smooth with no lumps.

3. Cook the Pudding

  1. Pour the banana-milk mixture into a clean saucepan.

  2. Cook over medium-low heat, stirring constantly with a whisk or spatula.

  3. The Trick: As the mixture heats, the natural starches in the banana will cause it to thicken. Continue cooking until it reaches a thick, custard-like consistency (usually about 8–10 minutes). It should coat the back of a spoon.

4. Set and Chill

  1. Pour the thickened mixture over the hardened caramel in your mold.

  2. Smooth the top with a spatula.

  3. Allow it to cool to room temperature, then cover and refrigerate for at least 3 to 4 hours (overnight is even better).

5. Serve

  1. To unmold, gently run a thin knife around the edges.

  2. Place a serving plate upside down over the mold and flip it quickly. The caramel will have turned into a liquid sauce that coats the pudding.

Tips for Success

  • Strain for Silkiness: For an ultra-smooth texture like the one in your photo, pour the blended mixture through a fine-mesh sieve before cooking to remove any banana seeds or fibers.

  • Don’t Burn the Caramel: Caramel goes from perfect to burnt in seconds. Remove it from the heat as soon as it reaches a “penny” copper color.

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