Step 1 – Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease a 9-inch pie plate with butter or nonstick spray.
Step 2 – Slice Bananas
Peel bananas and slice into ½-inch rounds. Arrange them in the pie plate, slightly overlapping.
Step 3 – Make the Custard
In a bowl, whisk together sweetened condensed milk, beaten eggs, vanilla, and cinnamon until smooth.
Step 4 – Pour & Settle
Pour custard mixture slowly over the bananas. Tap the pie plate gently on the counter to help the custard settle between slices.
Step 5 – Bake
Place the pie plate on a baking sheet. Bake 30–35 minutes until edges are set, the top is lightly golden, and the center has a slight jiggle.
Step 6 – Rest & Serve
Let pudding rest 15–20 minutes before serving. Optionally sprinkle extra cinnamon. Serve warm with a spoon.
Tips for Perfect Banana Pudding
Use Ripe Bananas: Brown-spotted bananas caramelize best.
Patience is Key: Let it rest after baking to thicken the custard.
Custard Safety: Avoid tasting raw custard due to eggs.
Variations
No Cinnamon: For a purer banana flavor.
Chocolate Chips: Sprinkle on top before baking.
Vanilla Wafers or Graham Crackers: Crush and sprinkle for a crunchy topping.
Extra Banana Flavor: Mash one banana into custard for added sweetness.
Storage & Reheating
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