Bananas Foster Banana Pudding makes a mouthwatering southern dessert and will feed a crowd. It tastes like traditional Banana Pudding, but better. Since it’s flavored like the famous New Orleans dessert, it would be perfect for a Mardi Gras party.
There’s much more flavor in this Bananas Foster Banana Pudding because instead of just adding plain banana slices to the banana pudding, they are first coated in a brown sugar and cinnamon mixture and then you flambé with rum.
Next the banana slices get layered with a homemade custard and lots of vanilla wafers, and then topped with a thick layer of whipped cream.
How To Makes Bananas Foster Banana Pudding
(More detailed instructions in recipe card below.)
- Make the pudding. The from-scratch vanilla pudding/custard is wonderfully creamy and rich. You will need a heavy-bottomed saucepan and a whisk to make it.
- Flambe the bananas. The bananas are cooked in butter with cinnamon and brown sugar and then rum is added and ignited.
- Assemble the layers.
- Refrigerate.
- Top with Whipped Cream.
Recipe Shortcut
Use Cool Whip in place of fresh whipped cream. You will need 2 to 3 cups.
Make Ahead and Storage
Banana Pudding is such a great make ahead dessert for a potluck or party. You want to make it at least 4 to 6 hours in advance. The day before is even better so the flavors have time to blend and the vanilla wafers get soft. They’re my favorite part. 🙂
Wrap it well and it will keep for 3 days in the refrigerator.
Use Ripe, Not Overripe Bananas
When making Banana Pudding, you want ripe, but not overripe bananas. The banana peels should be yellow, but not with lots of black spots on them. Overripe bananas will add too strong a banana flavor and quickly turn an unappealing color.
More Bananas Foster Recipes
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More Banana Pudding Recipes
- Banana Pudding Cheesecake
- Twinkie Banana Pudding
- Banana Pudding Poke Cake
- Banana Pudding Pancakes
- Banana Pudding with Meringue
Bananas Foster Banana Pudding
Equipment
Ingredients
- 4 egg yolks
- 2 cups milk
- 1 cup half-and-half
- 1 1/2 cups sugar
- 3 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter, (1 stick)
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 6 bananas,, sliced into rounds
- 1/3 cup dark rum
- 1 box of Vanilla wafers
- 1 cup heavy cream
- 2 tablespoons sugar
- additional vanilla wafers for garnishing top
Instructions
- Combine the egg yolks, milk, and half-and-half in a heavy-bottomed saucepan and whisk well.
- In a medium bowl whisk together sugar, flour, and salt.
- Stir flour mixture into milk mixture. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla. Set aside.
- Heat butter in a large skillet until melted.
- Add brown sugar and cinnamon and cook over medium heat until bubbly.
- Add bananas and cook 2 to 3 minutes.
- Add rum and ignite with a long match. Baste the bananas with the syrup until flames subside. Let cool slightly.
- In a 3-quart baking dish or 9×13-inch pan, layer 1/3 of vanilla wafers on bottom of dish.
- Top with 1/3 the banana mixture and then 1/3 of the custard. Repeat layers 2 times. Cover with plastic wrap and chill for at least 4 hours.
- Using an electric mixer, beat cream until foamy. add 2 tablespoons sugar and continue to beat until soft peaks form. Spread on top of banana pudding.
- If desired, decorate top with more vanilla wafers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted February 3, 2017.
Disclosure: This post contains affiliate links.
Modifications: Vanilla pudding packets instead of making my scratch, less rum, 1/3 c of brown sugar instead of 1/2, and no whipped cream.
This was DELICIOUS! I’ve been eating the leftovers CONSTANTLY!