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.
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. 🙂
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.
- 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
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 9x13-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.
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