This easy baked banana pudding dessert is the kind of simple family treat that feels a little nostalgic and a little special at the same time. Using instant banana pudding mix as the shortcut base gives you plenty of sweet banana flavor with just a handful of pantry staples, and the oven turns it into a soft, creamy custard-style dessert with a golden top. It is a wonderful choice for National Custard Day, weeknight desserts, or anytime you want something comforting without a lot of fuss.
Serve this dessert warm or chilled with a dollop of whipped topping, a few fresh banana slices, or a sprinkle of crushed vanilla wafers. For a cozy dessert table, pair it with coffee, hot tea, or cold milk, and if you are serving guests, a scoop of vanilla ice cream on the side makes it feel extra celebratory.
5-Ingredient Oven Baked Banana Pudding Custard Dessert
Servings: 8
Ingredients
1 box (3.4 ounces) instant banana pudding mix, dry and uncooked
2 cups whole milk
4 large eggs
1 can (14 ounces) sweetened condensed milk
1 cup crushed vanilla wafers
Directions
1. Preheat the oven to 350°F and lightly grease an 8x8-inch casserole dish or baking dish.
2. Pour the dry instant banana pudding mix into the prepared casserole dish. Add the milk, eggs, and sweetened condensed milk, then whisk right in the dish until smooth and well combined.
3. Stir in about 3/4 cup of the crushed vanilla wafers, saving the rest for the top.
4. Sprinkle the remaining crushed vanilla wafers evenly over the top, then place the dish in the oven and bake for 35 to 40 minutes, or until the center is just set and the top is lightly golden.
5. Let the dessert cool for at least 15 minutes before serving so the custard can finish setting. Serve warm, or chill for a firmer texture.
Variations & Tips
For extra banana flavor: Add 1 sliced ripe banana over the top after baking or fold a few thin banana slices into the mixture just before it goes into the oven. If you add fruit inside the custard, serve the dessert the same day for the best texture.
For a smoother texture: Whisk the eggs and milk together in a bowl first before adding them to the pudding mix and condensed milk. This helps everything blend evenly and keeps the custard especially silky.
For picky eaters: Leave the wafer crumbs out of the filling and use them only as a topping. That way the inside stays smooth and creamy, which can be a better fit for kids who are sensitive to texture.
For a pretty party version: Bake the mixture in small ramekins instead of one casserole dish and shorten the baking time slightly, checking around 25 minutes. Top each serving with whipped topping and a tiny wafer piece for an easy make-ahead dessert.