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There are desserts that feel like an event—layers, torches, chilled bowls, the whole production. And then there are desserts like this, the kind that quietly makes your kitchen smell like you’ve got your life together.
Banana Foster Pudding takes me straight back to Sunday afternoons at my grandma’s. Not the “Pinterest Sunday.” The real one. Baseball on in the background, somebody opening the screen door a hundred times, and her cooking in that calm way that made it seem like nothing ever stressed her out (which… I now realize was a lie). She didn’t measure with precision; she measured with vibes and experience. Midwest cooking at its finest.
This slow cooker version feels like that. Low effort, high comfort. It’s basically bananas melting into brown sugar and butter until it turns into this warm, glossy spoonful of happiness. And the ingredient list is so short it almost feels suspicious. Almost.
Why you’ll love this (and yes, you’ll want ice cream)
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It’s five ingredients. Like… actually five.
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The slow cooker does the work. You just show up at the end like a hero.
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Smells ridiculous. The good kind of ridiculous.
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Easy dessert for a crowd. Or for you, alone, with a spoon. No judgment.
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You can dress it up or keep it plain. Both feel right.
Ingredients (with real-life notes)
Here’s the lineup. Nothing fancy. That’s the point.
4 ripe bananas, sliced
Ripe matters. If your bananas are still kind of firm and greenish, this will taste… fine. But if they’ve got brown freckles and are flirting with banana bread territory? That’s where the magic is.
1/2 cup brown sugar
Light or dark both work. Dark brown sugar gets a little deeper, more caramel-y. Light brown keeps it classic. I’ve done both. I’ve been happy both times.
1/4 cup unsalted butter, melted
Butter makes it taste like Banana Foster and not just “warm bananas.” You can melt it in the microwave in 20 seconds and pretend you’re a Food Network contestant.
1 teaspoon vanilla extract
Vanilla is like the friend who makes everyone behave better. It smooths things out.
1 teaspoon ground cinnamon
Cinnamon makes it cozy. Also, it makes your house smell like you lit a candle, even if you didn’t.
How to make it (the easy part, promise)
1) Grease the slow cooker
Butter or cooking spray. This is one of those boring steps that you’ll regret skipping when you’re scrubbing later. Ask me how I know.
2) Mix everything in a bowl
Throw the sliced bananas into a big bowl. Add brown sugar, melted butter, vanilla, cinnamon. Stir gently.
You don’t need to baby it, but don’t mash the bananas into mush either—unless that’s what you want. They’ll soften a lot while cooking.
3) Pour into the slow cooker
Scrape it all in. Spread it out a bit so it cooks evenly.
At this point it’s going to look… unimpressive. Like, “this can’t be dessert” unimpressive. That’s normal. Trust the process.
4) Cook on LOW for 2–3 hours
Put the lid on. Let it go.
Check around the 2-hour mark if your slow cooker runs hot. Slow cookers have personalities. Some are chill. Some are dramatic.
You’ll know it’s done when the bananas are super soft and the sauce looks thicker and shiny.
5) Stir gently, serve warm
Give it a gentle stir and serve it while it’s warm.
And listen—this is when it really becomes a thing.
How to serve it (aka: make it unfairly good)
This pudding is sweet and soft, so pairing it with creamy or crunchy stuff is just smart.
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Vanilla ice cream: the obvious choice for a reason. It melts into the sauce and suddenly you’re quiet for a minute.
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Whipped cream: lighter, still cozy.
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Toasted pecans or walnuts: the crunch is so good here.
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Coffee or cold milk: both work, depending on your mood.
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Over pound cake or waffles: if you want “brunch dessert energy,” this is it.
Variations & little twists (for when you feel playful)
You can absolutely keep it simple. But if you want to mess around:
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Splash of dark rum: gives it that classic Banana Foster vibe.
(If you’re serving kids, skip it. Still amazing.) -
Add nuts: stir in chopped pecans or walnuts, or just sprinkle them on top.
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Raisins: not everyone’s favorite, but if you grew up with raisins in baked stuff, it hits a nostalgic note.
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Dairy-free: swap butter for coconut oil. It’ll taste slightly tropical, which is kind of fun.
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Extra spice: tiny pinch of nutmeg if you’re feeling fancy for no reason.
Storage & reheating (because yes, leftovers happen sometimes)
If you’ve got leftovers, pop them in an airtight container and refrigerate for up to 3 days.
To reheat:
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Microwave: 20–30 seconds, stir, repeat if needed.
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Stovetop: low heat, and add a tiny splash of milk or water if it’s thick.
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Slow cooker: you can warm it back up on LOW for a bit if you’re serving again.
It will thicken when it cools. That’s normal. Warm it up and it turns saucy again.
One last thing
This is the kind of dessert that feels like a warm blanket—simple, sweet, and quietly impressive without trying too hard. Make it when you want something comforting but don’t want to spend your whole evening “in dessert mode.”
If you try it, tell me how you served it. Ice cream? Nuts? Waffles? Or did you just go straight in with a spoon like a proud goblin (same)? Questions welcome too—I’m happy to help you tweak it.
Slow Cooker 5-Ingredient Banana Foster Pudding
Ingredients
- 4 ripe bananas sliced
- 1/2 cup brown sugar
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Grease the inside of your slow cooker with a bit of butter or cooking spray.
- In a large bowl, combine the sliced bananas, brown sugar, melted butter, vanilla extract, and ground cinnamon. Mix until the bananas are well coated.
- Pour the banana mixture into the prepared slow cooker, spreading it out evenly.
- Cover and cook on low for 2–3 hours, or until the bananas are soft and the sauce is thickened.
- Once cooked, give the pudding a gentle stir and serve warm.