Banana Caramel Pudding Recipe - DWC Magazine

Banana Caramel Pudding Recipe

Banana caramel pudding is a luscious, creamy dessert that has been a favourite in many households for generations. The pairing of sweet bananas with rich caramel creates an indulgent yet comforting dish.

This pudding likely evolved from traditional custard-based desserts with the added decadence of caramel and bananas, drawing inspiration from classic banana desserts like banana foster and caramelised banana pies.

The best part? You can make this ahead and store it in the fridge for easy enjoyment anytime!

WHAT YOU NEED

For the caramel sauce:

200g granulated sugar

100ml water

100g unsalted butter

100ml heavy cream

1 tsp vanilla extract

Pinch of salt

For the pudding:

500ml whole milk

50g granulated sugar

30g cornstarch

2 egg yolks

2 ripe bananas (sliced)

1 tsp vanilla extract

30g unsalted butter

For serving:

1 ripe banana

(for garnish, optional)

Whipped cream or vanilla ice cream

(optional)

METHOD

Make the Caramel Sauce: In a heavy-bottomed saucepan, combine 200g sugar and 100ml water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber colour (about 8-10 minutes).

Carefully add the 100g butter and 100ml heavy cream, whisking constantly. Be cautious, as the mixture may bubble up. Stir in the vanilla extract and a pinch of salt. Remove from heat and set aside to cool slightly.

Prepare the Banana Pudding: In a medium saucepan, heat the milk until warm but not boiling. In a separate bowl, whisk together the egg yolks, 50g sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens into a custard (about 5 minutes). Remove from heat and stir in 30g butter and vanilla extract until smooth.

Assemble the Pudding: In serving bowls or a large dish, layer sliced bananas at the bottom. Pour over the warm pudding, making sure it covers the bananas evenly. Drizzle the caramel sauce over the top of the pudding.

Chill: Allow the pudding to cool to room temperature before covering it with plastic wrap and refrigerating for at least 2-3 hours (or overnight) to set.

STORAGE

  • You can store banana caramel pudding in an airtight container in the refrigerator for up to 3 days. Be sure to cover the surface of the pudding with plastic wrap directly touching it to prevent skin from forming.
  • If you have extra caramel sauce, store it in a jar in the fridge for up to a week—perfect for drizzling over ice cream or pancakes!

Serve chilled with extra banana slices, a dollop of whipped cream, or a scoop of vanilla ice cream for the ultimate treat. Enjoy!

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