A Sweet Slow Cooker Hug

You know what? I can’t look at a bunch of spotty bananas without thinking about my grandma. She’d keep them on the windowsill, waiting for just the right level of “too ripe for anything but baking.” And if you dared to toss one in the trash — oh, mercy, you’d get the look.

This Banana Foster Pudding is one of those quiet, simple desserts that feels like a warm hug at the end of a long week. It’s not fancy, but it feels fancy when you spoon it out, all sticky and golden, with that smell of brown sugar and cinnamon drifting through the house. And the best part? The slow cooker does most of the work while you putter around doing something else (or nothing at all — I don’t judge).

Why You’ll Love This

Five ingredients. That’s it. You probably have ‘em already.
The house will smell ridiculously good. Expect neighbors to wander by.
It’s the easiest way to use up those sad bananas in the fruit bowl.
You can fancy it up with rum or nuts — or keep it plain and cozy.
It’s warm, gooey, and downright comforting — just like grandma’s hugs.

Ingredients

Here’s all you need to gather:

4 ripe bananas, sliced (the spottier, the better — trust me)
1/2 cup brown sugar (light or dark — whatever’s handy)
1/4 cup unsalted butter, melted (or salted, just skip adding more salt)
1 teaspoon vanilla extract (real stuff if you can — worth it)
1 teaspoon ground cinnamon (a little extra never hurt anyone)

Directions

Grease things up. Give your slow cooker a quick rub with butter or a spritz of cooking spray. Saves you from scraping out sticky bits later.
Mix the good stuff. Grab a big ol’ bowl. Toss in your sliced bananas, brown sugar, melted butter, vanilla, and cinnamon. Stir it around until the bananas look like they’ve taken a nice brown sugar bath.
Into the slow cooker. Scrape it all in — every last sugary drip. Spread it out so nobody’s left uncooked in the middle.
Kick back and wait. Pop the lid on and cook on low for about 2 to 3 hours. Around hour two, give it a peek — you’re looking for soft, warm bananas swimming in syrupy goodness. It’s gonna smell so good you’ll be tempted to sneak a taste — I say go for it.
Serve it up. Gently stir so the sauce covers everything evenly. Spoon into bowls while it’s warm and let everyone add their toppings (or not — warm bananas in sauce are pretty great on their own).

Serving Suggestions

I can’t lie — my favorite way is warm pudding, cold vanilla ice cream, big spoon. But you do you:

A fat dollop of whipped cream (from a can is fine — we’re friends here).
Toasted pecans or walnuts if you’re craving a little crunch.
Pour it over pound cake slices or waffles if you want to get fancy.
A hot mug of coffee or a cold glass of milk is pretty much required.

Storage Tips

Got leftovers? Lucky you. Tuck what’s left into a sealed container — fridge will keep it fine for about 3 days. When your sweet tooth strikes again, warm it in the microwave for about a minute or so. Or back in the slow cooker on low until warm and bubbly again. A splash of cream or milk helps if it’s gotten a bit thick.

Little Twists & Tricks

Feeling fancy? Add a splash of dark rum or banana liqueur — maybe just don’t tell the kids.
Need texture? Toss in a handful of chopped nuts or raisins.
Dairy-free? Use coconut oil instead of butter — it’s delicious with bananas.
Want it over the top? Serve warm pudding over waffles or pancakes for a decadent breakfast treat. (Brunch hero, right here.)

See You Next Dessert

Well, friend, that’s it — five simple ingredients, a slow cooker, and a house that smells like you’ve been working all day (when really you’ve just been reading or catching up on shows — I won’t tell).

If you make this Banana Foster Pudding, drop me a line or tell me how it went — did you sneak that rum in? Did you hide a serving in the fridge just for yourself? I’d do the same.

Until next time, keep your bananas ripe, your coffee hot, and your dessert bowl ready.