Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana’s Foster Banana Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 83 reviews
  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 0h 30m
  • Total Time: 0h 50m
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Southern American
  • Diet: Vegetarian

Description

This Banana’s Foster Banana Pudding is a decadent, layered dessert combining ripe bananas caramelized in a buttery rum sauce with a rich, creamy vanilla pudding and crisp vanilla wafer cookies. The luscious pudding is homemade with fresh eggs, milk, and cream, offering a velvety texture contrasted by the crunchy wafers and tender bananas. A chilled classic Southern-style treat that perfectly balances sweetness and complexity.

Ingredients

Scale

Banana Foster Topping

  • 2 ripe bananas, sliced into 1/4-inch rounds
  • 1 tablespoon butter
  • 1/2 cup brown sugar
  • 1/4 cup dark rum
  • 1/2 teaspoon vanilla extract

Vanilla Pudding

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream

Assembly

  • 1 box vanilla wafer cookies

Instructions

  1. Slice Bananas: Peel and slice the ripe bananas into 1/4-inch thick rounds, setting them aside for the caramelization step.
  2. Melt Butter: Heat a medium skillet over medium heat and melt the tablespoon of butter until it begins to bubble.
  3. Add Brown Sugar: Stir the brown sugar into the melted butter until fully dissolved, creating a rich caramel base.
  4. Add Rum: Carefully pour in the dark rum, stirring constantly, and cook for 2-3 minutes to let the alcohol evaporate while blending the flavors.
  5. Add Vanilla: Stir in 1/2 teaspoon vanilla extract to the skillet for added aroma.
  6. Cook Bananas: Add the banana slices to the skillet, gently turning them to coat in the caramel rum sauce, cooking for 2-3 minutes until tender.
  7. Set Aside Bananas: Remove the skillet from heat and set the banana-rum mixture aside while preparing the pudding.
  8. Heat Milk Mixture: In a medium saucepan, combine whole milk, granulated sugar, and salt. Place over medium heat, whisking occasionally until the mixture steams and small bubbles appear at the edges.
  9. Whisk Eggs: Meanwhile, crack the eggs into a bowl and whisk until smooth and combined.
  10. Create Cornstarch Slurry: In a small bowl, mix cornstarch with a small amount of cold milk to form a smooth slurry.
  11. Temper Eggs: Gradually whisk about 1/4 cup of the warm milk mixture into the eggs to temper them, preventing scrambling.
  12. Combine Egg and Milk Mixture: Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
  13. Thicken Pudding: Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
  14. Finish Pudding: Remove from heat and stir in the teaspoon of vanilla extract, followed by whisking in the heavy cream until smooth and fully incorporated.
  15. Layer Cookies: In a large serving bowl, arrange a single layer of vanilla wafer cookies to form the base.
  16. Add Banana Mixture: Spoon half of the banana-rum topping evenly over the cookie layer.
  17. Add Pudding: Pour half of the pudding mixture on top of the banana layer, spreading gently to cover.
  18. Repeat Layers: Add another layer of vanilla wafer cookies, followed by the remaining banana-rum mixture, and top with the remaining pudding.
  19. Chill: Cover the assembled pudding with plastic wrap and refrigerate for at least 3 hours to set and allow flavors to meld.
  20. Garnish and Serve: Before serving, top with any leftover banana slices from the rum mixture. Serve chilled and enjoy this classic indulgent dessert.

Notes

  • Use ripe but firm bananas for the best texture after caramelizing.
  • Dark rum adds authentic flavor; substitute with banana liqueur or omit if preferred.
  • Tempering the eggs prevents them from curdling in the pudding.
  • Refrigerate for a minimum of 3 hours; overnight chilling improves flavor melding.
  • Vanilla wafers can be substituted with shortbread or butter cookies for variation.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://comfortmealsmadeeasy.com/bananas-foster-banana-pudding-recipe/