Homemade Caramelised Banana Pudding with Granola

Looking for an easy banana pudding recipe that's made from scratch? This creamy homemade banana pudding combines silky vanilla pudding with caramelized bananas and crunchy granola for the ultimate dessert or breakfast treat.

Forget the boxed stuff—this simple banana pudding uses just a handful of pantry staples and tastes absolutely incredible. The secret? Caramelizing the bananas brings out their natural sweetness and adds a gorgeous golden color that makes this recipe extra special.

Ingredients

For the Homemade Vanilla Pudding:

• 1 egg yolk
• 3 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1 cup (240ml) whole milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Caramelized Bananas:

• 2-3 ripe bananas, sliced into rounds
• 1-2 tablespoons olive oil (or coconut oil)

For Layering:

• A generous handful of chunky granola (we recommend Naturally Granola Signature or Belgian Dark Chocolate)

How to Make Banana Pudding from Scratch

Step 1: Make the Vanilla Pudding

1. Whisk it together: In a medium saucepan, whisk together the egg yolk, sugar, flour, and a pinch of salt until smooth and well combined.
2. Add the milk: Slowly pour in the milk while whisking continuously—this prevents lumps and keeps everything silky smooth.
3. Cook low and slow: Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon. The mixture will start thin but will gradually thicken as it warms up.
4. Watch it thicken: Keep cooking and stirring for about 5-7 minutes until the pudding thickens beautifully and coats the back of a spoon. Let it reach a gentle simmer, but don't let it boil.
5. Finish with vanilla: Remove from heat and stir in vanilla extract.
6. Cool it down: Let the pudding cool for 5 minutes, stirring occasionally to prevent a skin from forming on top.

Step 2: Caramelize the Bananas

1. Heat the pan: While your pudding cools, heat 1-2 tablespoons of olive oil in a frying pan over medium heat.
2. Add banana slices: Place the banana slices in the pan in a single layer. Don't overcrowd them!
3. Caramelize: Cook for 2-3 minutes on each side until the bananas turn golden brown and caramelized. They should be soft but still hold their shape.
4. Set aside: Remove from heat and let them cool slightly.

Step 3: Layer Your Banana Pudding

1. Build the layers: In serving glasses or a bowl, start with a layer of warm pudding, then add caramelized banana slices, followed by a generous sprinkle of chunky granola. Repeat the layers.
2. Chill: Cover with plastic wrap (press it directly onto the surface) and refrigerate for at least 2 hours. The pudding can also be enjoyed warm if you prefer!
3. Serve: Top with whipped cream and an extra sprinkle of granola before serving.

Tips for the Best Banana Pudding

• No lumps allowed: Whisk those dry ingredients really well before adding liquid, and keep stirring constantly while cooking.
• Perfect consistency: Too thick? Whisk in a splash more milk. Too thin? Just cook it a little longer.
• Choose ripe bananas: Ripe bananas caramelize better and have more natural sweetness.
• Don't skip the caramelizing: This step transforms ordinary bananas into something truly special with deep, rich flavor.
• Make it ahead: This banana pudding recipe keeps beautifully in the fridge for 2-3 days—if it lasts that long!

Why Add Granola to Banana Pudding?

Here's where it gets really good: layering chunky, handmade granola with creamy pudding and caramelized bananas creates the perfect texture contrast. Every spoonful has something different—silky pudding, sweet caramelized fruit, and satisfying crunch.

Try our Belgian Dark Chocolate granola for a decadent chocolate banana pudding, or keep it classic with our award-winning Signature blend packed with nuts, seeds, and natural sweetness.

This easy dessert works just as well for breakfast—it's high in fiber and protein thanks to the granola, making it a filling start to your day.

Serves 2-3 people

Frequently Asked Questions

Can I make banana pudding ahead of time?Yes! This homemade banana pudding keeps well in the refrigerator for 2-3 days. Just add the granola right before serving to keep it crunchy.

Can I use a different oil for caramelizing bananas?Absolutely. Coconut oil works beautifully and adds a subtle tropical flavor. Butter is also delicious if you're not keeping it dairy-free.

Is this recipe suitable for breakfast?Yes! With granola added, this becomes a protein-rich, fiber-packed breakfast that's both nutritious and satisfying.

Made this easy banana pudding recipe? We'd love to see it! Tag us on Instagram @naturally.granola and show us your creation