Banana Pudding Recipe
Bourbon caramelized banana, vanilla wafers, fresh whipped cream & nutmeg
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Ingredients
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Caramelized Bourbon Bananas
Pudding Layer & Assembly
Fresh Whipped Cream & Finish
Method
Caramelized Bourbon Bananas
- 1
Prepare bananas
Peel bananas and slice diagonally into 1/2-inch thick slices. Pat dry with a paper towel to remove excess moisture.
- 2
Caramelize
In a large skillet over medium heat, melt the unsalted butter until foaming. Add granulated sugar and brown sugar, stirring until they dissolve and become a smooth syrup (about 1-2 minutes).
- 3
Cook bananas
Add the banana slices in a single layer (work in two batches if needed). Cook 1-2 minutes per side, spooning sauce over the bananas, until they are golden and just softened but not mushy.
- 4
Flambé / Deglaze
Remove the skillet from heat, carefully add the bourbon (stand back if you intend to flambé). If you prefer not to ignite, return skillet to low heat and stir until the alcohol cooks off, about 30 seconds. Add lemon juice and a pinch of salt; stir to incorporate. Let the bananas cool slightly (5–10 minutes). Reserve the caramel sauce in the pan.
Pudding Layer & Assembly
- 5
Prepare pudding
If using instant or mix: prepare vanilla pudding according to package instructions using the indicated milk (here listed as 1 cup). If using store-bought ready pudding, measure 3 cups. If the pudding is too thick for layering, whisk in up to 1/4 cup unsweetened whole milk to loosen to a smooth, spreadable consistency.
- 6
Layer dessert
In a 9x9-inch dish or individual serving glasses, spread a thin layer (about 1/3 cup) of pudding on the bottom. Add a single layer of vanilla wafers to cover the pudding. Spoon one-third of the caramelized bananas and a few tablespoons of reserved caramel sauce evenly over the wafers. Repeat: add 1/3 of remaining pudding, another layer of wafers (break to fit), another third of bananas and sauce. Finish with the remaining pudding, smoothing the top. Reserve a few banana slices and a little sauce for garnish.
- 7
Chill (optional)
Cover the assembled pudding with plastic wrap (press the wrap lightly to prevent skin formation) and chill in the refrigerator 1–2 hours to allow flavors to meld and wafers to soften. You can serve immediately if preferred, but chilling improves texture.
Fresh Whipped Cream & Finish
- 8
Make whipped cream
Chill a medium mixing bowl and beaters for 5 minutes in the freezer. Pour heavy cream into the bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and stop when peaks hold but cream is still soft and spreadable.
- 9
Finish and garnish
Spread or pipe the whipped cream over the top of the chilled pudding. Arrange reserved caramelized banana slices on top. Drizzle 1–2 tablespoons of the reserved caramel sauce over the whipped cream. Grate fresh nutmeg over the top (about 1/4 tsp). Sprinkle toasted chopped pecans if using. Serve immediately or keep refrigerated up to 24 hours.