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This isn’t your grandma’s classic banana pudding. This caramelized banana pudding takes the classic Southern dessert to a whole new level. Layers of rich, from-scratch vanilla pudding, brown sugar caramelized bananas, and a fluffy cinnamon whipped cream topping make this a dessert you won’t forget. This is a no-bake dessert that’s simple to make.
Key Takeaways
The caramelizing of the bananas adds a deep, rich flavor. It’s a game-changer for a classic dessert.
The real from-scratch pudding is creamy, rich, and delicious. No boxed mix needed for this one.
A subtle hint of cinnamon in the cinnamon spiced whipped cream perfectly complements the sweetness of the bananas. This adds a unique twist.
This is an easy no-bake dessert perfect for any occasion. It’s a great make-ahead recipe that just gets better.
What You’ll Need
Ingredients
- Unsalted butter
- Light or dark brown sugar
- Ground cinnamon
- Semi-ripe bananas
- Whole milk
- Heavy cream
- Granulated sugar
- Salt
- Large egg yolks
- Cornstarch
- Pure vanilla extract
- Confectioners’ sugar
- Vanilla wafer cookies (such as Nilla Wafers)
Tools
- Large skillet
- Medium saucepan
- Whisk
- Heatproof bowl
- 9-inch or 2.5-quart baking dish
- Electric mixer (handheld or stand mixer)
- Spoon
How to Make Caramelized Banana Pudding
Step 1: Caramelize the Bananas
Melt butter, brown sugar, and a pinch of cinnamon in a skillet. Add the sliced bananas. Cook for about 3 minutes until they are soft and slightly caramelized. Remove from heat and set them aside.
Step 2: Make the Homemade Pudding
In a saucepan, heat milk, heavy cream, sugar, and salt. In a separate bowl, whisk together egg yolks and cornstarch. Slowly whisk a little hot milk mixture into the egg yolk mixture to temper them. Then, pour the tempered egg mixture back into the saucepan. Whisk constantly over medium heat until it thickens. Remove from heat and stir in vanilla and softened butter.
Step 3: Assemble the Dessert
Line the bottom of your dish with half of the vanilla wafer cookies. Top with half of the caramelized bananas. Give the warm pudding a quick stir and spread half of it over the bananas. Repeat with the remaining layers.
Step 4: Make the Whipped Cream
Using a mixer, whip heavy cream, confectioners’ sugar, vanilla, and cinnamon until medium peaks form. Spread the whipped cream evenly over the top layer of pudding.
Step 5: Chill
Cover the dish and chill in the refrigerator for at least 4 hours. This allows the pudding to set and the cookies to soften.
How to Serve
Serve this chilled dessert directly from the baking dish. Spoon individual portions into bowls. Garnish with a few fresh banana slices or crumbled vanilla wafers for a nice finishing touch.
Freezing and Storage
This dessert is best served within 24 hours for the perfect taste and texture. You can store leftovers in the refrigerator for up to 2 days. The bananas will start to release liquid, and the cookies may become too soggy after that. Freezing is not recommended due to the high liquid content.
Special Tips
- Banana ripeness matters: Use completely yellow, semi-ripe bananas. Overly ripe bananas will turn to mush when caramelized.
- Tempering the eggs: This is crucial. Slowly adding the hot milk to the egg yolks prevents them from scrambling.
- Use whole milk and heavy cream: For a thick, creamy pudding, don’t substitute with lower-fat or non-dairy milks.
- Making ahead: You can make the pudding and caramelized bananas a day in advance. Store them separately in the fridge.
Common Mistakes to Avoid
- Using too-ripe bananas: They will become overly mushy.
- Not whisking the pudding enough: This can lead to a lumpy pudding. Whisking constantly is key.
- Skipping the chilling time: The pudding and cookies need time to set and mingle. Don’t rush it!
- Using a low-fat milk: This will result in a thin, runny pudding that won’t set properly.
FAQ
Can I use a different cookie?
Yes, you can use graham crackers or even digestive biscuits if you can’t find vanilla wafers.
Can I use instant pudding mix?
While you can, the flavor and texture of the homemade pudding are what make this recipe so special. It’s worth the extra few minutes.
How do I make this in a trifle bowl?
This recipe works great in a trifle bowl. Just layer the ingredients in the same order to create a beautiful, layered dessert.
Caramelized Banana Pudding Recipe Card
Author: Gemini
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 4 hours, 55 minutes (includes chilling)
Yields: 9-12 servings
Description: This caramelized banana pudding is a delightful variation of a Southern favorite. It features layers of brown sugar caramelized bananas, from-scratch vanilla pudding, and a generous topping of cinnamon whipped cream.
Ingredients:
Caramelized Bananas
- 1/4 cup unsalted butter
- 1/2 cup packed light or dark brown sugar
- 1/4 tsp ground cinnamon
- 5 large semi-ripe bananas, sliced
Pudding & Assembly
- 2 1/4 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/2 tsp pure vanilla extract
- 3 tbsp unsalted butter, softened
- About 50 vanilla wafer cookies
Cinnamon Whipped Cream
- 1 1/2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
Instructions:
- Caramelize Bananas: Melt butter, brown sugar, and cinnamon in a skillet over medium heat. Add banana slices and cook for about 3 minutes until softened. Set aside.
- Make Pudding: In a saucepan, whisk together milk, heavy cream, sugar, and salt. Bring to a simmer. In a separate bowl, whisk egg yolks and cornstarch. Slowly temper the eggs by streaming in 3/4 cup of the hot milk mixture. Whisk the tempered eggs back into the saucepan. Whisk constantly until the mixture thickens and bubbles. Remove from heat. Whisk in vanilla and softened butter.
- Assemble: Layer half of the vanilla wafers, half of the caramelized bananas, and half of the warm pudding in your baking dish. Repeat with the remaining layers.
- Make Whipped Cream: In a mixer, whip heavy cream, confectioners’ sugar, vanilla, and cinnamon until medium peaks form. Spread over the assembled pudding.
- Chill: Cover and refrigerate for at least 4 hours, or up to 24 hours. Serve cold.
- Storage: Store leftovers in the fridge for up to 2 days.
