Description
Decadent Bananas Foster Pudding with layers of rich caramel sauce, creamy vanilla pudding, ripe bananas, and vanilla wafers. A delightful twist on a classic dessert!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup dark rum (or rum extract for a non-alcoholic version)
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 4 ripe but firm bananas, sliced
- 1 (12-ounce) box vanilla wafers
- Whipped cream
- Chopped pecans or walnuts
- Additional sliced bananas
- Caramel sauce (reserved from the main batch)
Instructions
- In a large, heavy-bottomed saucepan over medium heat, melt the butter.
- Add the packed light brown sugar, cinnamon, nutmeg, and salt. Stir constantly with a whisk until the brown sugar is completely dissolved and the mixture is smooth (3-5 minutes).
- Bring the mixture to a gentle simmer, stirring constantly. Let it simmer for about 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Remove the saucepan from the heat. Carefully pour in the dark rum. Return to low heat and stir for another minute. If using rum extract, add directly without removing from heat.
- Remove the caramel sauce from the heat and set it aside.
- In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt until the cornstarch is completely dissolved.
- Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture begins to thicken (8-10 minutes).
- In a separate small bowl, whisk the egg yolks lightly. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Whisk constantly to combine.
- Continue to cook over medium heat, stirring constantly, until the pudding thickens further and becomes smooth and glossy (2-3 minutes).
- Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and everything is well combined.
- Choose a large trifle bowl or individual serving dishes.
- Begin by spreading a thin layer of caramel sauce on the bottom of the dish.
- Arrange a layer of vanilla wafers over the caramel sauce.
- Arrange a layer of sliced bananas over the vanilla wafers.
- Pour a layer of the warm banana pudding over the bananas. Spread it evenly to cover the bananas completely.
- Repeat the layers of vanilla wafers, sliced bananas, and pudding until you’ve used all the ingredients.
- Drizzle the remaining caramel sauce over the top layer of pudding.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Remove the pudding from the refrigerator and serve chilled.
- Before serving, you can add optional toppings such as whipped cream, chopped pecans or walnuts, additional sliced bananas, or a drizzle of extra caramel sauce.
- Enjoy!
Notes
- Use ripe but firm bananas.
- Don’t overcook the caramel sauce.
- Stir constantly when making the pudding to prevent scorching and lumps.
- Chill thoroughly for at least 4 hours.
- This pudding is great to make ahead.
- Adjust sweetness to your preference.
- For a non-alcoholic version, use rum extract.
- Prep Time: 30 minutes
- Cook Time: 30 minutes