Description
A luscious caramelized banana pudding recipe featuring rich vanilla pudding layered with soft caramelized bananas and classic vanilla wafers, topped with cinnamon-scented whipped cream. This dessert requires careful stovetop cooking and chilling to develop its signature creamy texture and layered flavors, making it a delightful treat for banana lovers.
Ingredients
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
- about 50 vanilla wafer cookies (such as Nilla Wafers; one 11 ounce box)
Whipped Cream
- 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: In a large skillet over medium heat, melt butter with brown sugar and cinnamon, stirring constantly. Add sliced bananas and cook for about 3 minutes until they are softened and slightly caramelized. For firmer texture, cook only 1-2 minutes. Remove from heat and set aside.
- Prepare the Pudding Base: In a medium saucepan over medium heat, combine milk, heavy cream, granulated sugar, and salt. Whisk until sugar dissolves and bring to a gentle simmer, stirring occasionally.
- Temper Egg Yolks: Quickly whisk egg yolks with cornstarch in a heatproof bowl until thick and smooth. Slowly add about 3/4 cup of the hot milk mixture into the egg yolk mix to temper it, whisking continuously to avoid curdling.
- Cook the Pudding: Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Continuously whisk the mixture over medium heat until it thickens and large bubbles appear on the surface, about 1 minute. Remove from heat and stir in vanilla extract and softened butter until smooth. Set aside.
- Assemble the Pudding: In an ungreased 9-inch or 2.5-quart baking dish, layer half of the vanilla wafers, then half of the caramelized bananas. Stir the pudding; if too thick to pour, thin with a splash of milk. Pour half of the pudding evenly over the bananas and wafers. Repeat layers with remaining vanilla wafers, caramelized bananas, and pudding. Cover and refrigerate or leave at room temperature while preparing whipped cream.
- Make the Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, whip heavy cream, confectioners’ sugar, vanilla extract, and cinnamon on medium-high speed until medium peaks form, about 3-4 minutes.
- Top and Chill: 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 vanilla wafers to soften. Serve within 24 hours for best texture.
- Serve and Store: Spoon pudding into individual bowls. Leftovers may be refrigerated up to 2 days. Do not freeze as texture and flavor will degrade.
Notes
- For a firmer banana texture in the pudding, reduce caramelizing time to 1-2 minutes.
- Pudding thickens as it cools; thin with a splash of milk if necessary before layering.
- Cover and chill for at least 4 hours to allow flavors to develop and wafers to soften.
- Serve within 24 hours for optimal texture to avoid sogginess and banana liquid release.
- Do not freeze the pudding as texture and flavor degrade.
- Optional garnish includes quartered banana slices or crumbled vanilla wafers for added texture and presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
