How to Make Slow Cooker Banana Foster Pudding
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Prep your slow cooker: Lightly grease the inside with butter or cooking spray.
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Mix ingredients: In a large bowl, combine sliced bananas, brown sugar, melted butter, vanilla, and cinnamon. Toss gently until bananas are evenly coated.
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Load & cook: Pour the mixture into the slow cooker and spread evenly. Cover and cook on LOW for 2–3 hours, until bananas are soft and sauce is thick.
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Serve & enjoy: Give it a gentle stir, then serve warm.
What to Serve It With
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Vanilla ice cream
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Fresh whipped cream
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Toasted nuts
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Slices of pound cake or waffles
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A cup of hot coffee or cold milk
Tips for the Best Results
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Use ripe bananas — spotted skins mean sweeter flavor.
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Avoid stirring too often during cooking to prevent bananas from breaking apart.
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For thicker sauce, uncover for the last 20 minutes of cooking.
Storage Instructions
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Fridge: Store in an airtight container for up to 3 days. Reheat gently in the microwave.
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Freezer: Not recommended — bananas tend to lose their texture after thawing.
FAQ
Can I make this on high heat?
Yes, but check after 1 hour — bananas may break down faster.
Can I double the recipe?
Absolutely! Just be sure to use a larger slow cooker and add 30–45 minutes extra cooking time.
Can I use plant-based butter?
Yes, vegan butter or coconut oil works perfectly.
Final Thoughts
If you’ve been searching for a dessert that’s both nostalgic and effortlessly easy, this Slow Cooker Banana Foster Pudding is your answer. It’s the kind of recipe you’ll pull out again and again — especially when you want that wow factor without lifting a whisk.
