Caramelized Banana Pudding Recipe

Introduction

This caramelized banana pudding is a luscious twist on a classic dessert, featuring rich pudding layered with soft caramelized bananas and vanilla wafers. Topped with cinnamon-spiced whipped cream, it’s perfect for impressing family and friends or treating yourself to something special.

Ingredients

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 5 large semi-ripe bananas, sliced into 1/4 inch slices (about 4 heaping cups)
• 2 1/4 cups (540ml) whole milk
• 1/2 cup (120ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 1/2 teaspoons pure vanilla extract
• 3 Tablespoons (43g) unsalted butter, softened to room temperature
• About 50 vanilla wafer cookies (such as Nilla Wafers; one 11 ounce box is enough)
• 1 1/2 cups (360ml) heavy cream
• 1/4 cup (30g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• Optional garnish: quartered banana slices and/or crumbled vanilla wafer cookies

Instructions

1. Step 1: Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Constantly stir as the butter and sugar melt down. Add the bananas and cook until softened and slightly caramelized, about 3 minutes. If you prefer a little more texture in your banana pudding, cook the bananas for only 1-2 minutes. Remove from heat and set aside.
2. Step 2: In a medium saucepan over medium heat, combine the milk, 1/2 cup heavy cream, granulated sugar, and salt. Whisk until the sugar dissolves, then bring to a gentle simmer, whisking occasionally.
3. Step 3: Quickly whisk the egg yolks and cornstarch in a medium heatproof bowl until very thick and smooth. Slowly stream about 3/4 cup (180ml) of the simmering milk into the egg yolk mixture to warm it gently.
4. Step 4: Slowly whisk the warmed egg yolk mixture back into the saucepan with the milk. Continue whisking over medium heat until the pudding thickens and bubbles begin bursting on the surface, about 1 minute.
5. Step 5: Remove the pudding from heat and whisk in the vanilla extract and the softened butter. This makes about 4 cups of pudding.
6. Step 6: Use an ungreased 9-inch or 2.5 quart baking dish. Arrange half of the vanilla wafers on the bottom, then evenly layer half of the caramelized bananas on top.
7. Step 7: Give the pudding a quick stir. If thickened too much to pour, whisk in a splash of milk to thin. Pour half of the warm pudding over the bananas and wafers and spread evenly.
8. Step 8: Repeat layers with the remaining vanilla wafers, caramelized bananas, and pudding. Set aside, covered or uncovered, at room temperature or refrigerated while making the whipped cream.
9. Step 9: Using a hand or stand mixer, whip the remaining 1 1/2 cups heavy cream with the confectioners’ sugar, vanilla extract, and ground cinnamon on medium-high speed until medium peaks form, about 3-4 minutes.
10. Step 10: Spread the whipped cream evenly over the pudding. Cover tightly and refrigerate for at least 4 hours and up to 24 hours to allow flavors to meld and wafers to soften.
11. Step 11: To serve, spoon into individual bowls. Optionally garnish with quartered banana slices or crumbled vanilla wafers.

Tips & Variations

• For firmer bananas, caramelize for only 1-2 minutes to retain texture.
• Use dark brown sugar for a richer caramel flavor in the bananas.
• You can substitute coconut milk for whole milk for a dairy-free twist but keep the heavy cream if tolerated, or use coconut cream.
• Try adding a splash of rum or banana liqueur to the pudding for an adult version.
• For extra crunch, sprinkle crushed vanilla wafers on top just before serving instead of mixing all in advance.

Storage

Cover and refrigerate leftover pudding for up to 2 days. The texture is best within the first day as the vanilla wafers will soften and bananas may release liquid over time. Avoid freezing, as the pudding and caramelized bananas do not thaw well and may become watery or mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding in advance?

Yes, this pudding benefits from resting in the refrigerator for at least 4 hours to allow flavors to meld and for the wafers to soften properly. Just keep it covered to prevent it from absorbing other fridge odors.

Can I use ripe bananas instead of semi-ripe?

Semi-ripe bananas hold up better during caramelizing and layering. Overripe bananas tend to become too soft and mushy, which can affect the pudding’s texture.

Caramelized Banana Pudding Recipe

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4.9 from 77 reviews

This Caramelized Banana Pudding is a luscious, creamy dessert featuring soft, caramelized bananas layered with vanilla wafer cookies and rich homemade pudding. Topped with cinnamon-spiced whipped cream, this classic Southern treat combines indulgent textures and flavors, perfect for gatherings or a comforting sweet finish. The pudding is cooked gently on the stovetop, while the bananas are caramelized in a skillet, resulting in a beautifully layered dessert that chills to set and develop deep, harmonious flavors.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Caramelized Bananas

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 5 large semi-ripe bananas, sliced into 1/4 inch slices (about 4 heaping cups)

Pudding

• 2 and 1/4 cups (540ml) whole milk
• 1/2 cup (120ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 and 1/2 teaspoons pure vanilla extract
• 3 Tablespoons (43g) unsalted butter, softened to room temperature
• about 50 vanilla wafer cookies (such as Nilla Wafers; one 11 ounce box is enough)

Whipped Cream Topping

• 1 and 1/2 cups (360ml) heavy cream
• 1/4 cup (30g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon

Optional Garnish

• quartered banana slices and/or crumbled vanilla wafer cookies

Instructions

1. Caramelize the Bananas: Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Constantly stir as the butter and sugar melt down. Add the banana slices and cook for about 3 minutes until softened and slightly caramelized. For firmer banana texture, cook only 1-2 minutes. Remove from heat and set aside.
2. Make the Pudding: In a medium saucepan over medium heat, combine the milk, heavy cream, granulated sugar, and salt. Whisk occasionally until sugar dissolves and mixture reaches a gentle simmer. Quickly whisk egg yolks and cornstarch in a heatproof bowl until smooth and thick. Slowly pour about 3/4 cup of the hot milk mixture into the egg yolks to temper them, then gradually whisk the egg yolk mixture back into the saucepan. Continuously whisk until thickened and bubbles form on the surface, about 1 minute. Remove from heat and whisk in vanilla extract and softened butter. This yields about 4 cups of pudding.
3. Assemble the Pudding: Use an ungreased 9-inch or 2.5-quart baking dish. Layer half the vanilla wafers on the bottom, then half the caramelized bananas. Stir the pudding; if too thick to pour, whisk in a splash of milk to thin. Pour half the pudding evenly over the banana layer. Repeat with remaining wafers, bananas, and pudding, spreading evenly. Cover and set aside at room temperature or refrigerate while making the whipped cream.
4. Prepare the Whipped Cream: Using a mixer with a whisk attachment, whip the heavy cream, confectioners’ sugar, vanilla extract, and cinnamon on medium-high speed until medium peaks form, approximately 3-4 minutes.
5. Finish the Pudding: Spread the whipped cream evenly over the assembled pudding. Cover tightly and refrigerate for at least 4 hours and up to 24 hours to allow flavors to meld and wafers to soften. For best texture, serve within 24 hours before bananas release excess liquid or wafers become too soggy.
6. Serve and Store: Spoon the banana pudding into individual bowls to serve. Store leftovers covered in the refrigerator for up to 2 days. Freezing is not recommended due to the pudding’s high moisture content and delicate caramelized bananas.

Notes

• Use semi-ripe bananas for ideal caramelization—too ripe may become mushy, too firm will not caramelize well.
• Tempering the eggs is crucial to prevent curdling and achieve smooth pudding texture.
• If pudding becomes too thick before assembly, add a small amount of milk to loosen consistency for easy spreading.
• The dessert is best served chilled after at least 4 hours, allowing the wafers to soften for authentic pudding texture.
• Do not freeze this pudding as the texture of soft bananas and whipped cream will degrade upon thawing.

Keywords: banana pudding, caramelized bananas, vanilla wafers, whipped cream, Southern dessert, creamy pudding