Caramelized banana pudding is a fresh take on the classic Southern banana pudding recipe. Instead of using boxed mixes or simple layered bananas, this version elevates the dessert with slow-caramelized bananas, a rich homemade vanilla pudding, and a lightly spiced cinnamon whipped cream. The result is a no-bake dessert with deep flavor, silky texture, and comforting layers that get even better as they chill.

This recipe is ideal for anyone who loves banana desserts, homemade pudding, or vintage Southern-style desserts with a modern twist. It’s a crowd-pleasing make-ahead option perfect for holidays, potlucks, family gatherings, weeknight desserts, or when you want something simple that tastes luxurious.

Why This Caramelized Banana Pudding Works

Banana pudding has always been a beloved American dessert, but caramelizing the bananas adds another layer of flavor. Heating the bananas with butter, brown sugar, and cinnamon enhances their sweetness and gives this dessert a warm, almost smoky depth.

Key Benefits

• The homemade vanilla pudding is richer than store-bought and sets perfectly.
• Caramelized bananas add depth and elevate the classic flavor.
• Cinnamon whipped cream ties everything together with subtle warmth.
• Completely no-bake, making it perfect for hot days or busy schedules.
• A make-ahead dessert that improves as it chills.

Ingredients You Need

This recipe uses simple pantry staples found in most kitchens. For best results, choose bananas that are firm and yellow—not overly ripe.

Caramelized Bananas

• Unsalted butter
• Packed brown sugar
• Ground cinnamon
• Semi-ripe bananas

Homemade Vanilla Pudding

• Whole milk
• Heavy cream
• Granulated sugar
• Salt
• Egg yolks
• Cornstarch
• Vanilla extract
• Softened unsalted butter

Assembly

• Vanilla wafer cookies (classic Nilla wafers or similar)

Cinnamon Whipped Cream

• Heavy cream
• Confectioners’ sugar
• Vanilla extract
• Ground cinnamon

Tools

• Skillet
• Saucepan
• Whisk
• Mixing bowls
• Baking dish
• Electric mixer

How to Make Caramelized Banana Pudding

Before You Begin

Wash and dry ingredients thoroughly. Prepare your tools and equipment. Ingredient sizes, appliance performance, and moisture levels vary, so adjust amounts and timing as needed. Cooking results and prep times may vary depending on your kitchen setup.

Instructions

1. Caramelize the Bananas

1. Melt butter in a skillet over medium heat.
2. Add brown sugar and cinnamon and stir until dissolved and lightly bubbling.
3. Add sliced bananas and cook for about 2–3 minutes, just until softened and lightly golden.
4. Remove from heat and allow to cool slightly.
   • Visual cue: bananas should be soft but not mushy.

2. Make the Homemade Pudding

5. In a saucepan, heat milk, cream, sugar, and salt over medium heat until steaming (not boiling).
6. In a separate bowl, whisk egg yolks and cornstarch until smooth.
7. Slowly drizzle in some of the hot milk mixture while whisking to temper the eggs.
8. Pour the tempered egg mixture back into the saucepan.
9. Whisk constantly for 5–7 minutes, or until the pudding thickens and begins to bubble.
10. Remove from heat and stir in vanilla extract and softened butter until smooth.

• Visual cue: pudding should coat the back of a spoon.

3. Assemble the Layers

11. Place half the vanilla wafers in the bottom of your dish.
12. Spoon half the caramelized bananas over the wafers.
13. Spread half the warm pudding over the bananas.
14. Repeat the layers with remaining wafers, bananas, and pudding.

• Warm pudding will soften the wafers for classic texture.

4. Make the Cinnamon Whipped Cream

15. In a mixing bowl, beat heavy cream, confectioners’ sugar, vanilla, and cinnamon until medium peaks form.

• Visual cue: whipped cream should hold shape but still look soft.

16. Spread the whipped cream evenly over the pudding layers.

5. Chill and Serve

17. Cover and refrigerate for at least 4 hours, or overnight for best texture.

• Important: chilling allows layers to set and flavors to blend.

18. Serve chilled with extra banana slices or crushed wafers just before serving.

Storage & Food Safety

• Refrigerate: Store in an airtight container for up to 2 days.
• Not freezer-friendly due to banana and pudding texture changes.
• Bananas may release moisture over time; serve while freshest.
• Discard leftovers if smell, texture, or appearance seems off.

How to Serve

This dessert is best served cold. Scoop out individual portions and garnish with fresh banana slices or crushed wafers right before serving.

For a more elegant presentation, you can assemble in a trifle bowl.

Expert Tips

Choose the right bananas

Use firm, yellow bananas. Overripe bananas become mushy during caramelization.

Don’t skip tempering the eggs

This prevents curdling and ensures a smooth pudding.

Use whole milk and heavy cream

Low-fat milk won’t produce the right thickness or creaminess.

Make ahead

You can make the pudding and caramelized bananas one day in advance. Assemble the next day.

Common Mistakes to Avoid

• Using overly ripe bananas
• Not whisking the pudding continuously
• Allowing the pudding to scorch
• Rushing the chill time
• Substituting low-fat milk

Variations

Salted Caramel Banana Pudding

Add flaky sea salt to the caramelized bananas.

Peanut Butter Banana Pudding

Whisk a small amount of peanut butter into the pudding for a rich, nostalgic twist.

Chocolate Banana Pudding

Add cocoa powder or melted chocolate to the pudding layer.

Gingersnap Banana Pudding

Swap vanilla wafers for gingersnap cookies during the holidays.

Frequently Asked Questions

Can I use instant pudding instead?

Yes, but the homemade pudding provides richer flavor and a firmer set.

Can this be made in a trifle dish?

Absolutely. Layer ingredients the same way for a beautiful presentation.

Can I use graham crackers instead of vanilla wafers?

Yes, graham crackers, digestive biscuits, or shortbread cookies all work well.

Caramelized Banana Pudding Recipe Card

Author: Isaac Blogger
Course: Dessert
Cuisine: Southern / American
Prep Time: 40 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 9–12

Ingredients

Caramelized Bananas

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 5 semi-ripe bananas, sliced

Homemade Pudding

• 2 1/4 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 egg yolks
• 1/4 cup cornstarch
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons unsalted butter, softened

Assembly

• About 50 vanilla wafer cookies

Cinnamon Whipped Cream

• 1 1/2 cups heavy cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Before You Begin

Wash and dry ingredients thoroughly. Prepare your tools and equipment. Ingredient sizes, appliance performance, and moisture levels vary, so adjust amounts and timing as needed. Cooking results and prep times may vary depending on your kitchen setup.

Instructions

1. Caramelize the Bananas

1. Melt butter in a skillet over medium heat.
2. Stir in brown sugar and cinnamon until dissolved and lightly bubbling.
3. Add sliced bananas and cook for 2–3 minutes, or until softened and lightly golden.
4. Remove from heat and let cool slightly.
   Visual cue: bananas should be soft but not mushy.

2. Make the Pudding

5. Heat milk, cream, sugar, and salt in a saucepan over medium heat until steaming (not boiling).
6. In another bowl, whisk egg yolks and cornstarch.
7. Slowly drizzle in some hot milk mixture to temper the eggs.
8. Return mixture to the saucepan and whisk constantly for 5–7 minutes, or until thickened and gently bubbling.
9. Remove from heat and stir in vanilla and softened butter.
   Visual cue: pudding should coat the back of a spoon.

3. Assemble the Layers

10. Arrange half the vanilla wafers in the bottom of a baking dish.
11. Spoon half the caramelized bananas over them.
12. Spread half the warm pudding on top.
13. Repeat layers with remaining wafers, bananas, and pudding.
    Note: warm pudding softens the wafers for classic texture.

4. Make the Cinnamon Whipped Cream

14. Beat heavy cream, confectioners’ sugar, vanilla, and cinnamon until medium peaks form.
15. Spread whipped cream evenly over the pudding.

5. Chill

16. Cover and refrigerate for at least 4 hours or overnight for best texture.
    Tip: chilling allows layers to set and flavors to blend.

Storage Notes

• Refrigerate leftovers in an airtight container for up to 2 days.
• Not freezer-friendly due to banana and pudding texture.
• Discard if the texture, appearance, or smell seems off.

Nutrition Information (Estimated Per Serving)

• Calories: ~320 kcal
• Carbohydrates: ~46g
• Protein: ~4g
• Fat: ~13g
• Sugar: ~32g
• Fiber: ~1g

Nutrition Disclaimer: Values are estimates and may vary based on ingredients and preparation. Use your own nutrition calculator for the most accurate results.