Caramelized Banana Pudding. Homemade vanilla pudding with Nilla wafers, caramelized bananas and topped with meringue. This recipe takes your banana pudding to a new level!
In my Chocolate Covered Cherry Cake post I mentioned that I make my friend Mark a birthday dessert each year. This year he and his wife Kelly were having a big event with a lot of people, so I knew just one cake wouldn’t cut it. Plus, let’s be honest, I love an excuse to make more dessert.
Mark likes banana pudding, and given that I’m from the south, and take pride in southern desserts, I wanted to make him a really good banana pudding. I have made Mark Paula Dean’s Banana Pudding in years past. As with anything Paula Dean makes, it’s delicious, but hers uses boxed pudding, I wanted to do something with homemade pudding this year.
Second, I wanted to caramelize the bananas. Bananas are good, but caramelized bananas are amazing. The topping was a bit of a decision challenge for me in deciding between whipped cream and meringue. Typically I prefer whipped cream, but after tasting the pudding and banana combination, I thought the meringue would be best. The next issue was how to brown the meringue since I don’t have a decorative oven proof dish. But, challenge was easily solved: brown the meringue on parchment paper, let it cool, and transfer to the top of the pudding. Worked like a charm!
This caramelized banana pudding was a big hit at Mark’s birthday party. It was almost completely gone with ten minutes of setting it out. So next summer cookout or party you have where you want to take a banana pudding that will be the hit of the day, this recipe is the move.
- 1/2 cup sugar
- 1/3 cup all purpose flour
- pinch salt
- 4 egg yolks
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter
- 1/4 teaspoon cinnamon
- 5 large bananas sliced into ~1/3" slices
- 1 box Nilla wafers
- 4 egg whites
- 1/4 cup sugar
In a medium sauce pan over medium heat, add sugar, flour, and salt. Stir until well combined.
Add egg yolks and milk. Stir until well combined.
Continue stirring until mixture thickens.
Once mixture thickens, reduce heat to low and continue to stir constantly for 3 minutes.
Remove from heat and stir in vanilla extract. Set aside.
In a large sauce pan over medium heat, add brown sugar, butter, and cinnamon. Stir until mixture starts to bubble, about 3 minutes.
After mixture bubbles, add in bananas and stir constantly for another 3 minutes. Remove from heat and set aside.
In a serving bowl or 9x13 dish, layer Nilla wafers, pudding, then caramelized bananas. Repeat until all of the pudding and bananas are used.
To make meringue, use a mixer to beat egg whites until peaks begin to form. Once peaks form add in sugar and beat until stiff peaks form.
If your dish is oven safe, put meringue on top of pudding and place in oven on 425 degrees for 5 minutes. If you dish is not oven safe, trace the top of your dish on a parchment paper. Place parchment paper on a baking pan and spread meringue about 2" from sides of tracing. Place pan in oven on 425 degrees for 5 minutes. Let meringue cool completely, then gently peel meringue from paper onto top of pudding (this is what I did for the photos below).
Enjoy this Caramelized Banana Pudding? You’ll probably enjoy these other SugarSpicesLife recipes: