Easy Banana Pudding with Fresh Market Flavour
A Taste of Comfort for the Season
There’s something quietly joyful about banana pudding. Those soft layers of custard, fruit and biscuits have a way of bringing people together. It’s the kind of dessert that feels like home, simple, comforting and meant to be shared. As Melbourne eases into a new season of school runs, market mornings and weekend catch-ups, banana pudding is a sweet reminder to slow down and savour the moment. When the bananas come from Queen Victoria Market, picked at their peak, the taste feels even more special: fresh, local and full of community spirit.
Why Market Bananas Taste Better
Bananas at Queen Vic Market are more than just fruit on display. They’re part of a story that starts with growers in North Queensland and northern New South Wales and continues with traders who know their produce inside out. Each bunch has its own journey, from how it was grown to when it was picked. Walk through the Fruit & Veg sheds and you’ll catch that familiar sweetness before you even reach the stalls. Ask a trader and they’ll tell you which bananas are best for baking or blending. That shared knowledge and connection from farm to market bench gives a simple banana pudding its Melbourne flavour.
The Easy Banana Pudding Recipe
This no-bake version keeps things light and fuss-free, perfect for weeknights, family lunches or when a few ripe bananas are waiting to be used.
You’ll Need
- 4 – 5 ripe bananas (slightly speckled for the best flavour)
- 1 packet of plain or vanilla biscuits (Marie, arrowroot or shortbread)
- 2 cups cold milk
- 1 packet instant vanilla pudding or custard mix
- 1 cup thickened cream, lightly whipped
- 1 teaspoon vanilla extract
- Optional: toasted nuts, shaved chocolate or a drizzle of local honey
To Make
1. Make the pudding base
In a large bowl, whisk pudding or custard mix with milk until thickened. Fold through vanilla and half the whipped cream.
2. Layer it up
In a serving dish, alternate layers of biscuits, pudding and sliced bananas. Repeat until full, finishing with pudding on top.
3. Top and chill
Spread the remaining cream over the top, add your toppings, and refrigerate for a few hours to let the flavours blend.
Market tip: Pop into the Dairy Hall for locally made cream or pick up handmade biscuits from one of the Market bakeries. It’s a simple touch that adds extra local character to your easy banana pudding recipe.
A Little History in Every Spoon
Banana pudding has roots in the southern United States, but it’s long been a favourite across Australian kitchens. It’s a humble dessert that brings comfort and nostalgia with every bite. Here in Melbourne, it sits easily beside other Market-inspired dishes, unpretentious, generous and made to share. Serve it chilled on a warm day or after a roast dinner; it’s equally at home either way. What stays constant is the feeling it brings: a sense of togetherness around familiar flavours.
Make It Yours
One of the lovely things about this easy banana pudding is how flexible it is. Swap the biscuits for sponge, spoon in a little lemon curd or use Greek yoghurt instead of cream. It’s a recipe that welcomes creativity, just like a walk through the Market itself, familiar yet full of new ideas waiting to be discovered.
A Sweet Reason to Visit
Bananas are in beautiful supply this summer, and you’ll find plenty at Queen Victoria Market. They’re ideal for snacks, smoothies or any dessert that brings everyone together. While you’re there, take a wander, chat with the traders and see what’s in season. Because every great recipe starts with good ingredients, and every good ingredient starts with community.
