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Homemade banana pudding made with caramelized bananas, creamy vanilla pudding, and whipped cream topping
Isaac blogger

Caramelized Banana Pudding (No-Bake Dessert)

A rich, no-bake banana pudding made with caramelized bananas, homemade vanilla pudding, and cinnamon whipped cream. Creamy, layered, and perfect for make-ahead desserts.
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Prep Time 40 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12
Course: Dessert
Cuisine: Southern / American
Calories:
Ingredients Method Notes

Ingredients
  

  • Caramelized Bananas
  • ¼ cup unsalted butter
  • ½ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 5 semi-ripe bananas, sliced
  • Homemade Vanilla Pudding
  • 2¼ cups whole milk
  • ½ cup heavy cream
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 1½ teaspoons vanilla extract
  • 3 tablespoons unsalted butter, softened
  • Assembly
  • About 50 vanilla wafer cookies
  • Cinnamon Whipped Cream
  • 1½ cups heavy cream
  • ¼ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Method
 

  1. Before You Begin
  2. This is a no-bake dessert. Prepare your tools and ingredients before starting.
    Cooking times and results may vary depending on your equipment and ingredients.
  3. Caramelize the Bananas
  4. Melt butter in a skillet over medium heat.
  5. Stir in brown sugar and cinnamon until dissolved and lightly bubbling.
  6. Add bananas and cook for 2–3 minutes, until softened and lightly golden.
  7. Remove from heat and allow to cool slightly.
  8. Visual cue: Bananas should be soft but not mushy.
  9. Make the Vanilla Pudding
  10. Heat milk, cream, sugar, and salt in a saucepan over medium heat until steaming (do not boil).
  11. In a bowl, whisk egg yolks and cornstarch until smooth.
  12. Slowly whisk in some hot milk to temper the eggs.
  13. Return mixture to saucepan and whisk 5–7 minutes, until thickened and gently bubbling.
  14. Remove from heat; stir in vanilla and butter until smooth.
  15. Visual cue: Pudding coats the back of a spoon.
  16. Assemble the Layers
  17. Arrange half the vanilla wafers in a baking dish.
  18. Spoon half the caramelized bananas over the wafers.
  19. Spread half the warm pudding on top.
  20. Repeat layers with remaining wafers, bananas, and pudding.
  21. Warm pudding will soften the wafers for classic texture.
  22. Make the Cinnamon Whipped Cream
  23. Beat heavy cream, sugar, vanilla, and cinnamon until medium peaks form.
  24. Spread evenly over the pudding layers.
  25. Chill
  26. Cover and refrigerate for at least 4 hours, or overnight for best texture.
  27. Serve chilled.

Notes

  • Cook bananas 2–3 minutes until softened and lightly golden; avoid overcooking.
  • Whisk pudding constantly 5–7 minutes until thick and gently bubbling.
  • Pudding should coat the back of a spoon before removing from heat.
  • Chill at least 4 hours to allow layers to set properly.
  • Refrigerate leftovers within 2 hours in an airtight container and store up to 2 days.
  • Serve chilled for best texture