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Caramelized Banana Pudding Recipe

★★★★★

4.6 from 108 reviews
  • Author: Harry
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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