Warm, buttery, and redolent of cinnamon and caramelized brown sugar, Banana Foster Pudding captures the soul of the classic New Orleans dessert—but reimagined for the cozy, no-fuss spirit of Midwestern kitchens.
This slow cooker version swaps the flambé for gentle, hands-off simmering, layering sliced bananas, a buttery brown sugar sauce, and a simple cake-like topping that transforms into a rich, pudding-cake hybrid with a custardy bottom and tender top.
With just 5 humble ingredients, it’s the kind of dessert that feels indulgent but takes almost no effort—perfect for potlucks, family dinners, or a quiet night in.
Why You’ll Love This Recipe
🍌 Deep banana-caramel flavor—no rum needed (though you can add it!)
🥣 One slow cooker, 5 ingredients, zero stress
⏱️ Prep in 10 minutes, then walk away
💛 Feels nostalgic, comforting, and deeply satisfying
🍨 Even better with ice cream—the sauce melts into magic
It’s banana bread’s elegant cousin—warmer, saucier, and made for sharing.
Ingredients You’ll Need
SEE THE NEXT PAGA
(Serves 6–8)
4–5 ripe bananas, sliced (about 2 cups)
½ cup (1 stick / 115g) unsalted butter
1 cup packed brown sugar
1 cup all-purpose flour
1 cup milk
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt
Optional: 1–2 tbsp bourbon or dark rum (for authentic Foster flavor)
💡 Pro Tips:Use spotty bananas—they’re sweeter and more aromatic.Don’t stir after assembling—layers are key!Butter goes on top—it melts down to create the sauce.
Step-by-Step Instructions (Simple, Saucy, Foolproof)
1. Prep the Slow Cooker
Lightly grease a 5–6 quart slow cooker (or line with parchment for easy removal).
2. Layer the Bananas
Arrange banana slices in an even layer on the bottom.
3. Make the Batter
In a bowl, whisk flour, milk, vanilla, cinnamon, and salt until smooth.
Pour evenly over the bananas.
4. Add Butter & Sugar
Cut butter into small pieces and scatter over the batter.
Sprinkle brown sugar (and optional bourbon/rum) evenly on top.
Do not stir! The magic happens as it bakes.
5. Cook Low & Slow
Cover and cook on LOW for 2½–3 hours, until top is set and edges are golden.
Avoid lifting the lid early—steam is essential for the cake layer.
6. Serve Warm
Let rest 10 minutes. Spoon into bowls—sauce will pool at the bottom!
Top with vanilla ice cream, whipped cream, or toasted pecans.
Serving Suggestions
🍦 Classic: With vanilla bean ice cream (the sauce melts into caramel!)
🌰 Crunchy twist: Toasted pecans, walnuts, or a crumble of shortbread
☕ Drink pairing: Strong black coffee, spiced chai, or cold milk
🍯 Extra decadent: Drizzle with caramel or chocolate sauce
Make-Ahead & Storage Tips
Best served fresh—sauce separates as it cools.
Leftovers: Keep covered in fridge up to 3 days. Reheat gently in microwave or oven.
Freeze? Not ideal—the texture softens too much.
Frequently Asked Questions
Q: Can I use gluten-free flour?
A: Yes! Use a 1:1 GF blend (like Bob’s Red Mill)—texture will be slightly denser.
Q: My pudding is watery—what happened?
A: Likely undercooked. Ensure slow cooker is at a true simmer (test with boiling water first).
Q: No slow cooker?
A: Bake in a greased 8×8-inch pan at 350°F (175°C) for 40–45 minutes.
Q: Can I add chocolate chips?
A: Absolutely! Sprinkle ½ cup over the batter before adding butter.
A Dessert Full of Memory and Warmth
Banana Foster Pudding isn’t just easy—it’s generous. It’s the kind of dessert that says, “Stay awhile. You’re welcome here.” Whether you’re honoring your grandmother’s kitchen or creating new traditions, it delivers comfort in every spoonful.
So peel those bananas, melt that butter, and let your slow cooker work its quiet magic. Because sometimes, the sweetest moments aren’t made with fanfare—they’re simmered with love.
“The best desserts don’t need a torch—just time, bananas, and a little brown sugar
