No-Bake Caramelized Banana Pudding
A layered, indulgent dessert featuring warm caramelized bananas, silky homemade vanilla pudding, and creamy whipped topping, perfect for family gatherings or potlucks.
Ingredients
Caramelized Bananas
- ¼ cup unsalted butter
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon
- 5 pieces semi-ripe bananas, sliced (firm but sweet)
Homemade Vanilla Pudding
- 2¼ cups whole milk
- ½ cup heavy cream (for extra silkiness)
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- ¼ cup cornstarch
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, softened
Assembly
- 50 pieces vanilla wafer cookies (Nilla-type)
Cinnamon Whipped Cream
- 1½ cups heavy cream
- ¼ cup confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
Caramelize the Bananas
- Heat a skillet over medium heat and add ¼ cup of butter to melt.
- Stir in ½ cup brown sugar and ¼ teaspoon cinnamon, cooking until the mixture lightly bubbles.
- Add the sliced bananas and cook gently for 2–3 minutes, flipping once until both sides take color.
- Remove from heat and let cool slightly.
Make the Vanilla Pudding
- In a saucepan, combine 2¼ cups whole milk, ½ cup heavy cream, ¾ cup sugar, and ¼ teaspoon salt. Heat until steaming but do not boil.
- In a bowl, whisk together 4 egg yolks with ¼ cup cornstarch until smooth.
- Temper the yolks by slowly whisking about ½ cup of hot milk into the yolks.
- Pour the tempered yolk mixture back into the saucepan and cook on medium heat, whisking constantly for 5–7 minutes until thickened.
- Remove from heat, and stir in 1½ teaspoons vanilla and 3 tablespoons softened butter until glossy.
Assemble the Layers
- Arrange half of the vanilla wafers in the bottom of a 9×13 dish.
- Spoon half of the caramelized bananas over the wafers.
- Spread half of the warm pudding over the bananas.
- Repeat the layering with the remaining wafers, bananas, and pudding.
Make the Cinnamon Whipped Cream
- In a chilled bowl, beat 1½ cups heavy cream with ¼ cup confectioners’ sugar, 1 teaspoon vanilla, and ¼ teaspoon cinnamon until medium peaks form.
- Spread the whipped cream over the top layer of pudding.
Chill and Serve
- Cover and refrigerate for at least 4 hours; overnight is best.
- Slice or scoop and serve chilled.
Notes
For a gluten-free version, swap vanilla wafers for GF cookies. Use ripe but firm bananas to prevent them from breaking down when caramelized. Store in the fridge for up to 3 days.