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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/caramelized-banana-pudding-recipe/