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Bananas Foster Banana Pudding

Name: Bananas Foster Banana Pudding
Yield: 12
Cuisine: Southern
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

Bananas Foster Banana Pudding is like traditional banana pudding but with a New Orleans flair. The bananas are first cooked with brown sugar and rum.

Serves12

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.