Go Back Email Link
+ servings

Bananas Foster Banana Pudding

Servings 12


  • 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.