Caramelized Banana Pudding
Updated Feb. 25, 2020
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
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Ingredients
- 2cups granulated sugar
- 3tablespoons cornstarch
- ½teaspoon fine sea salt
- 1quart (4 cups) half-and-half
- 6large egg yolks
- 4tablespoons unsalted butter, at room temperature
- 2teaspoons vanilla extract
- 8bananas, peeled and cut into ½-inch slices
- 2tablespoons light brown sugar
- ½teaspoon ground cinnamon, plus more for serving
- 1(11-ounce) box vanilla wafers, plus more for serving
- Unsweetened whipped cream, for serving (optional)
Nutritional analysis per serving (14 servings)
431 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 2 grams dietary fiber; 49 grams sugars; 5 grams protein; 203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- Step 2
In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
- Step 3
Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.
Private Notes
Comments
Anyone else thinking the logical next step is to add some booze to make Bananas Foster Pudding?
I FORGOT THE SUGAR!!! and it was even better than I thought. Did the recipe buy somehow forgot to add the sugar to the pudding mix, but the caramelized bananas gave it all the flavor and sweetness it needed. It was actually perfect. Banana Pudding is always tasty but has always been very sweet and rich as well. This actually made it a lot lighter but still absolutely delightful. Best baking mistake I’ve ever made.
I added the booze and it was a HUGE success.
I teared up watching the video for this because I had never seen someone make fried bananas the way my grandmother used to.
A big waste of time and ingredients. 1) I reduced the sugar to 1.5 cups based on other comments and it was still on the sweet side. 2) The custard didn't thicken despite cooking per instructions. It was thin when I took it off the heat, but since I was mixing with heated bananas from the stove I didn't want to push it. 3) I'll take half the blame for #3, but the recipe really should call for ripe bananas. Mine were still slightly green, bought earlier that day at the store, which I thought could compensate by adding additional cooking time at low-temp before turning up the heat. (Heat softens plantains after all.). It didn't work and the bananas were still on the crunchy side. I do like the idea of more complex flavors for banana pudding but next time I'll just modify the Nilla wafer original recipe.
I made this as written and put it in the refrigerator at 10 PM. We ate it at 10 AM the next morning. It was outstanding. The wafers were still crisp. It was sweet but just right. I did put a hint of powdered sugar in the whipping cream with a little vanilla. I did add a little bit of sweetened coconut (because I love the combo) to the banana mixture, but it was not necessary. I used a trifle bowl. I think it could feed about 20 people. One of the best desserts I have made and so easy.