Caramelized Banana Pudding Recipe
Introduction
Caramelized Banana Pudding is a delightful twist on a classic dessert, bringing together rich caramelized bananas and creamy pudding layered with vanilla wafers. This luscious treat is perfect for gatherings or a comforting homemade dessert.
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 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)
- 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
- Step 1: Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Constantly stir as the butter and sugar melt. Add the banana slices and cook until softened and slightly caramelized, about 3 minutes. For a firmer texture, cook for 1-2 minutes. Remove from heat and set aside.
- Step 2: In a medium saucepan, combine the milk, 1/2 cup heavy cream, granulated sugar, and salt over medium heat. Whisk until the sugar dissolves and bring to a gentle simmer, whisking occasionally.
- Step 3: Meanwhile, whisk together egg yolks and cornstarch in a medium heatproof bowl until smooth and thick. Slowly stream about 3/4 cup of the hot milk mixture into the egg yolks to temper them, whisking constantly.
- Step 4: Slowly whisk the tempered egg yolk mixture back into the saucepan. Continue whisking and cook until the pudding thickens and bubbles burst on the surface, about 1 minute. Remove from heat and whisk in vanilla extract and softened butter. Set aside.
- Step 5: In an ungreased 9-inch or 2.5-quart baking dish, layer half the vanilla wafers on the bottom. Top evenly with half the caramelized bananas. Stir the pudding; if too thick to pour, whisk in a splash of milk. Pour half of the pudding over the bananas and spread evenly.
- Step 6: Add the remaining vanilla wafers, then the rest of the caramelized bananas. Pour the remaining pudding on top and spread into an even layer.
- Step 7: Using a hand or stand mixer with a whisk attachment, whip 1 and 1/2 cups heavy cream with confectioners’ sugar, vanilla extract, and cinnamon on medium-high speed until medium peaks form, about 3-4 minutes. Spread the whipped cream evenly over the pudding.
- Step 8: Cover tightly and refrigerate for at least 4 hours and up to 24 hours. This allows the vanilla wafers to soften and flavors to meld. For best texture, serve within 24 hours.
- Step 9: To serve, spoon into individual bowls. Garnish with quartered banana slices or crumbled vanilla wafers if desired.
Tips & Variations
- Use semi-ripe bananas for the perfect balance of sweetness and firmness.
- For a bit of crunch, reserve some caramelized bananas to sprinkle on top just before serving.
- Substitute coconut milk for whole milk and heavy cream to add a tropical twist.
- To reduce sweetness, use light brown sugar or decrease the granulated sugar slightly.
Storage
Store any leftovers covered in the refrigerator for up to 2 days. Reheat is not recommended as the texture of the pudding and bananas changes. Avoid freezing, as the high moisture content causes separation and sogginess upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pudding ahead of time?
Yes, the pudding can be made and assembled up to 24 hours before serving. Refrigerate tightly covered to preserve freshness and texture.
What if I don’t have vanilla wafers?
You can substitute with ladyfingers or graham crackers for a different but delicious texture.
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Caramelized Banana Pudding Recipe
- Total Time: 4 hours 35 minutes (including chilling time)
- Yield: 10 to 12 servings 1x
- Diet: Vegetarian
Description
This luscious Caramelized Banana Pudding offers a rich and creamy twist on a Southern classic. Layers of softly caramelized bananas, vanilla wafer cookies, and silky homemade pudding are topped with a cinnamon-spiced whipped cream, creating an indulgent dessert that beautifully balances sweet and comforting flavors. Perfect for gatherings or as a decadent treat, this recipe highlights the natural sweetness of bananas enhanced by buttery caramelization and smooth vanilla custard.
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
Assembly and Topping
- about 50 vanilla wafer cookies (such as Nilla Wafers; one 11 ounce box is enough)
- 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
- Caramelize the Bananas: Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Stir constantly as the butter and sugar melt to form a caramel base. Add the sliced bananas and cook until they soften and begin to caramelize, about 3 minutes. For a firmer texture, cook the bananas for just 1-2 minutes. Remove from heat and set aside.
- Prepare the Pudding Base: Combine the whole milk, heavy cream, granulated sugar, and salt in a medium saucepan over medium heat. Whisk until the sugar dissolves completely, then bring the mixture to a gentle simmer, whisking occasionally to prevent scorching.
- Temper the Egg Yolks: Quickly whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Slowly stream about 3/4 cup (180ml) of the simmering milk mixture into the yolks while whisking constantly to avoid curdling, gently warming the yolks.
- Cook the Pudding: Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking continuously, until the mixture thickens and begins to bubble, about 1 minute. Remove from heat and whisk in vanilla extract and softened butter until smooth. This yields about 4 cups of pudding.
- Assemble the Layers: Use an ungreased 9-inch or any 2.5-quart baking dish. Spread half of the vanilla wafer cookies evenly on the bottom. Top with half of the caramelized bananas. Give the pudding a quick stir; if too thick, whisk in a splash of milk to loosen. Pour half of the warm pudding over the bananas and wafers, spreading evenly. Repeat layering with remaining wafers, bananas, and pudding. Set aside covered or uncovered at room temperature or refrigerate while preparing the whipped cream.
- Make the Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, vanilla extract, and ground cinnamon on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks hold shape but still have a soft tip.
- Top and Chill: Spread the whipped cream evenly over the assembled pudding layer. Cover the dish tightly and refrigerate for at least 4 hours and up to 24 hours to allow flavors to meld and wafers to soften.
- Serve and Store: When ready to serve, spoon the pudding into individual bowls. Garnish optionally with quartered banana slices or crumbled vanilla wafers. Store leftovers tightly covered in the refrigerator for up to 2 days. Avoid freezing due to the high moisture content and delicate texture of caramelized bananas and whipped cream.
Notes
- Caramelizing the bananas enhances their natural sweetness and adds depth of flavor, but cooking them less will provide more texture.
- If the pudding thickens too much before layering, add a splash of milk to loosen it for easier pouring.
- For best texture, consume the pudding within 24 hours as vanilla wafers soften and bananas may release liquid over time.
- Do not freeze this pudding as the texture and integrity of the caramelized bananas and whipped cream will degrade.
- You can adjust the amount of cinnamon in the whipped cream topping to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern American
Keywords: banana pudding, caramelized bananas, vanilla wafers, homemade pudding, whipped cream topping, Southern dessert
