Everyone absolutely loves this Slow Cooker Banana Pudding, so I have been making it on repeat recently. Essentially a banana bread made in the slow cooker, it achieves pudding status with the addition of caramel. We’ll top the batter with a thick layer of shop bought caramel which while cooking, will sink down, creating a gorgeous layer in the middle. And bonus, it takes just 10 minutes to prep!
This pudding is great if you have guests over or have a large family, but even if you don’t, the leftovers reheat beautifully in the microwave, so we often eat it over a few days. Delicious on its own, but it does pair perfectly with a scoop of vanilla or clotted cream ice cream.
You’ll love this recipe because it:
- Takes less than 10 minutes to prep
- Using the slow cooker saves on electricity
- Reheats perfectly in the microwave
- Feeds 8-10 people
Watch the Recipe Video
The Stars of my Slow Cooker Banana Pudding
You’ll need two ripe banana’s for this pudding, they don’t have to be overly ripe as the caramel is going to sweeten up the pudding quite a bit. That’s also why we will only add in a small amount of refined sugar to the batter. If you do have overly ripe bananas that are fully covered in dark spots you might want to reduce the amount of brown sugar slightly.
Don’t worry, we are totally going to cheat for this! Once the batter is made in your slow cooker pot, we will spoon over a tin of Carnation Caramel Dessert Filling. Couldn’t be easier! One of the reasons why it’s one of my favourite puddings to make (as well as eat!). Watch the video below to see just how to add the caramel.
FAQ’s For My Slow Cooker Banana Pudding
Can I prepare this Pudding in advance?
Yes! You can combine all your dry ingredients in your slow cooker pot, cover and leave until ready to cook. You can combine your wet ingredients in a bowl and refrigerate. You will want to prep the butter into a small bowl but don’t melt and add it to the wet ingredients until you are ready to cook.
How can younger children help make it?
This is a great one for younger children to help with. They can help you measure out and mix the dry and wet ingredients. It’s probably best for you to spoon over the caramel though, to ensure you get as even a layer as possible.
Can I Store Slow Cooker Banana Pudding leftovers?
You can store any leftovers in an air-tight container in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge before reheating. Reheat in portions, 50 seconds for a small serving or 1 minute for larger servings. Be sure to use microwaveable bowls.
For more on safe food storage and reheating read here >
What diets is this recipe suitable for?
My Slow Cooker Banana Bread Pudding is nut-free.
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Slow Cooker Banana Pudding with Caramel
- Medium mixing bowl + small bowl
- Hand whisk
- Fork, spoon + knife
- 225 g self raising flour
- 65 g light brown brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch salt
- 1 large egg
- 100 g unsalted butter
- 80 ml milk
- 2 ripe (but not overly) bananas mashed
- 397 g tin of Carnation Caramel Dessert Filling
- Add all dry ingredients to your slow cooker pot, stir well with a hand whisk, and break up any sugar lumps. If your slow cooker pot isn’t non-stick, grease it very well first.
- In a separate mixing bowl, add the egg and lightly beat. Add the butter to a small bowl and melt in the microwave for 30 seconds then stir. Microwave for a little longer if needed. Then add the melted butter to the milk and egg bowl. Add in the mashed banana. Pour it all into the slow cooker pot and immediately stir very well. Level out the batter as best you can.
- Add shallow spoonfuls of the caramel all over the top of the batter. A knife will help you to get it off the spoon. Watch the video above for help. Then gently use the back of the spoon to level out the caramel a little and to cover any big gaps, DO NOT mix in. This will form a gorgeous caramel sauce which will mostly drop down into the middle of your banana bread.
- Slow cook on high for 1 ½ - 2 hours. You can put a tea towel under the lid to absorb any moisture that could then drop back down onto the pudding if you like, but it’s not essential. Once done, it will keep warm with the lid on for 45 minutes - 1 hour, and if you haven’t already, put a tea towel under the lid to absorb the moisture. Dish up spoonfuls, serve as is or with a scoop of vanilla ice cream.