Of course! Combining classic banana pudding with a rich caramel sauce is a fantastic idea. It takes a beloved dessert to a whole new level of decadence.
Here is a recipe for a luxurious, layered banana pudding with a homemade caramel sauce. I’ll include methods for both a from-scratch pudding and a simplified version using instant pudding mix.
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Luxurious Banana Pudding with Salted Caramel Sauce
This version features a creamy, cooked custard pudding and an easy homemade caramel.
Ingredients:
For the Vanilla Pudding:
· ¾ cup (150g) granulated sugar
· ⅓ cup (40g) all-purpose flour
· ¼ tsp salt
· 4 large egg yolks (save the whites for meringue if desired)
· 2 cups (480ml) whole milk
· 1 cup (240ml) heavy cream
· 2 tsp vanilla extract
· 2 tbsp (28g) unsalted butter
For the Assembly:
· 4-5 ripe (but not mushy) bananas, sliced
· 1 (11-oz) box vanilla wafers (like Nilla Wafers)
· Optional: 1 cup heavy cream, whipped with 2 tbsp sugar for topping
For the Salted Caramel Sauce:
· 1 cup (200g) granulated sugar
· 6 tbsp (85g) unsalted butter, cubed
· ½ cup (120ml) heavy cream, at room temperature
· 1 tsp flaky sea salt (or ½ tsp fine sea salt)
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Instructions:
1. Make the Vanilla Pudding (Can be done ahead):
· In a medium saucepan, whisk together the sugar, flour, and salt.
· In a separate bowl, whisk the egg yolks, milk, and cream until combined.
· Gradually pour the wet ingredients into the dry ingredients in the saucepan, whisking constantly until smooth.
· Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a low boil, about 8-10 minutes. Let it boil for 1 minute, still whisking.
· Remove from heat and whisk in the vanilla extract and butter until the butter is fully melted and incorporated.
· Crucial Step: Pour the pudding through a fine-mesh sieve into a clean bowl to catch any cooked egg bits and ensure it’s perfectly smooth.
· Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely cold.
2. Make the Salted Caramel Sauce:
· Important: Have your butter and cream measured and ready to go next to the stove. The process moves quickly.
· Melt the sugar in a heavy-bottomed saucepan over medium heat. Stir continuously with a heat-resistant spatula or whisk. The sugar will form clumps before melting into a thick, amber-colored liquid.
· Once the sugar is completely melted and reaches a deep amber color, immediately add the butter. Be careful, as it will bubble vigorously. Whisk until the butter is completely melted and incorporated.
· Remove the pan from the heat. Slowly drizzle in the heavy cream while whisking constantly. Again, it will bubble up.
· Whisk until the sauce is smooth and uniform. Stir in the salt.
· Let the caramel cool slightly before using. It will thicken as it cools. You can make this ahead and gently reheat it before assembling.
3. Assemble the Pudding:
· In a large trifle dish or a 9×13 inch baking dish, spread a thin layer of the chilled pudding.
· Add a single layer of vanilla wafers.
· Top with a layer of sliced bananas.
· Drizzle a generous amount of caramel sauce over the bananas.
· Spoon a thick layer of pudding over the caramel.
· Repeat the layers: wafers, bananas, caramel, pudding. You should get 2-3 full layers.
· Finish with a final layer of pudding.
4. Final Topping & Serve:
· For the top, you have two excellent options:
· Classic: If you saved your egg whites, make a meringue and toast it under a broiler.
· Easy & Decadent: Whip 1 cup of cold heavy cream with 2 tablespoons of sugar until stiff peaks form. Spread this over the final layer of pudding.
· Just before serving, drizzle more caramel sauce over the whipped cream or meringue. You can also add a few crushed vanilla wafers and a pinch of flaky salt on top for garnish.
· Serve immediately. The bananas will begin to soften and brown over time, so this is best enjoyed the day it’s made.
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Quick & Easy Shortcut Version
For a faster dessert that’s still delicious, use these substitutions:
· For the Pudding: Use 2 (3.4 oz) boxes of instant vanilla pudding mix. Prepare it according to package directions, but use ½ cup less milk than called for to make it extra thick and creamy. Fold in one 8-oz container of thawed whipped topping (Cool Whip) at the end.
· For the Caramel Sauce: Use a high-quality store-bought caramel sauce or dulce de leche. Stir in a pinch of sea salt to elevate it.
Assembly remains the same! The layers of creamy pudding, crunchy cookies, fresh banana, and rich caramel are what make this dessert magical.
Enjoy your incredible homemade banana pudding with caramel sauce