Pour sweetened condensed milk and these 3 ingredients over sliced ripe bananas into a pie plate for a creamy indulgence

Preheat your oven to 350°F (175°C). Lightly grease a standard 9-inch pie plate with butter or nonstick spray so the bananas don’t stick.

Peel the ripe bananas and slice them into 1/2-inch thick rounds. Arrange the slices evenly in the bottom of the prepared pie plate, overlapping slightly so the bottom is mostly covered. This will be the fruity base of your pudding.

In a medium mixing bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, and ground cinnamon until smooth and well combined. The mixture will be thick and creamy.

Set the pie plate with the sliced bananas on the counter. Slowly pour the sweetened condensed milk mixture evenly over the bananas, making sure to cover as many slices as possible. Gently tap the pie plate on the counter a few times to help the custard settle down between the banana pieces.

Place the pie plate on a baking sheet (to catch any drips and make it easier to move) and transfer to the preheated oven. Bake for 30–35 minutes, or until the edges are set, the center is mostly set with just a slight jiggle, and the top is lightly golden with some caramelized spots around the bananas.

Carefully remove the pie plate from the oven and place it on a cooling rack. Let the pudding rest for at least 15–20 minutes so it can finish setting and thicken slightly.

As it cools, the sweetened condensed milk and bananas will continue to caramelize and deepen in flavor.

Serve warm or at room temperature. If you like, sprinkle a tiny pinch of extra cinnamon on top just before serving. Spoon into bowls, making sure everyone gets plenty of soft bananas and creamy pudding in each serving.

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