Caramelized Banana Pudding Delight is a luxurious dessert that transforms the nostalgic banana pudding into a gourmet indulgence. This unique version adds an irresistible depth of flavor by caramelizing ripe bananas in butter and brown sugar, then layering them with velvety vanilla custard, pillowy whipped cream, and crisp vanilla wafers.
The result is a creamy, dreamy dessert that’s perfect for family gatherings, potlucks, or simply satisfying your sweet cravings. With its golden caramelized notes and tropical banana richness, this recipe offers a fresh and unforgettable take on a traditional Southern classic. Ready in under an hour with just a few pantry staples, it’s as impressive as it is easy.
Ingredients:
For the caramelized bananas:
• 4 ripe bananas, sliced
• 3 tablespoons unsalted butter
• ⅓ cup brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
For the pudding layer:
• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
Additional ingredients:
• 1 box (about 11 oz) vanilla wafer cookies
• 1½ cups heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract (for whipped cream)
• Additional banana slices for garnish (optional)
• Caramel sauce for drizzling (optional)
Instructions:
- Start by making the caramelized bananas. In a large skillet over medium heat, melt the butter and stir in brown sugar and cinnamon until bubbling and syrupy.
- Add banana slices in a single layer and sauté gently for about 2–3 minutes per side until lightly golden and caramelized. Stir in vanilla extract and a pinch of salt. Remove from heat and let cool.
- For the pudding layer, combine milk, granulated sugar, cornstarch, and salt in a saucepan over medium heat. Whisk continuously until mixture begins to thicken, about 5–7 minutes.
- In a separate bowl, lightly beat the egg yolks. Slowly add a few tablespoons of the hot pudding mixture into the yolks to temper them, then return the yolk mixture to the saucepan while whisking.
- Continue cooking for 2–3 more minutes until the custard thickens fully. Remove from heat, stir in vanilla extract and butter until fully incorporated. Let it cool slightly.
- While the custard cools, whip the cream in a large mixing bowl. Beat on high speed until soft peaks form. Add powdered sugar and vanilla extract, then beat to stiff peaks. Keep chilled.
- To assemble the dessert, arrange a layer of vanilla wafers at the bottom of a trifle dish, large bowl, or individual glasses.
- Spoon a layer of warm or room-temperature pudding over the wafers, followed by a layer of caramelized bananas.
- Add a generous layer of whipped cream over the bananas. Repeat the layering process until all ingredients are used, finishing with whipped cream on top.
- Garnish with additional banana slices, a drizzle of caramel sauce, and crushed vanilla wafers if desired.
- Refrigerate for at least 2 hours (or overnight) to allow flavors to meld and the wafers to soften.
- Serve chilled and enjoy every spoonful of this decadent, sweet and slightly salty Caramelized Banana Pudding Delight.