Caramelized Banana Pudding Recipe (2024)

Anyone else thinking the logical next step is to add some booze to make Bananas Foster Pudding?

I FORGOT THE SUGAR!!!and it was even better than I thought. Did the recipe buy somehow forgot to add the sugar to the pudding mix, but the caramelized bananas gave it all the flavor and sweetness it needed. It was actually perfect. Banana Pudding is always tasty but has always been very sweet and rich as well. This actually made it a lot lighter but still absolutely delightful. Best baking mistake I’ve ever made.

I added the booze and it was a HUGE success.

Do it, and report back! ( :

Folks who are having trouble with their pudding setting up, I liken it to a lemon curd if you've ever made lemon bars. Slow and steady building heat. Don't whisk too much (contrary to what the recipe says) and increase that heat gradually. Mine thickened up right at the ten minute mark. I left it on a higher setting for 45 seconds to one minute before decreasing back to low/medium. It'll be foamy on the top before it thickens. You got this!

Stick to your self imposed rule not to comment when you haven't cooked it. If it sounds too sweet for you, why- just cut down on the sugar -why comment?

I made this using a lot of rum which made the pudding. When I placed the wafers, I soaked them in rum. I added rum to the pudding and to the bananas. I also cut the sugar by 1/2 and added a bit of mace. It was very good, especially the nest day. The next time I make it, I think I will cut the sugar to just one cup.

I added a layer of Ghirardelli dark chocolate chips on top after pudding set some. I used a smaller pan than recommended to go higher and get better layers. Would make again as it was very tasty

Grandma will be rolling in her grave. I'm the proud recipient of her enameled metal 'nanner puddin' pan, and would never dare to make it without meringue! .. it's the perfect use for the extra egg whites.I'm thinking the carmelized bananas are a must-try!

Definitely elevated over typical recipe. Followed basic recipe but I added about 1T of dark rum to the pudding, and reduced the sugar by 1/2 c. When I sautéed the bananas I also added about 1/4 c. Rum. I think next time I’ll up the heat to caramelize the bananas a bit more and add just a little more rum. Perfect for a rainy eve when you need a little comfort.

I’ve made this twice now and really really recommend cutting the sugar. First time it was borderline too sweet but still edible, second time I used 1/4 of the what the recipe says and it was SO much better. Tasted much better quality.

Oh my yes! Bourbon (or perhaps rum) would be an awesome addition... Cut the sugar somewhat as well... Great idea!

My mom made it with meringue on top, browned in the oven and served warm. The best!

I just made this for the third time and cut the sugar down from 2 cups to 1.5. Next time it will be 1.25 cups. The added caramelized bananas are very sweet of course. Also I added 1 tablespoon of Banana Liqueur and 1 tablespoon of Light Rum. Dark Rum would likely be better but this was all good!

The amount of sugar called for in the pudding makes it way too sweet, I'll have to experiment on cutting the amount down. The cooking time indicated for the pudding (10-12 min) is nowhere near enough time to achieve a "thickened and pudding-like" state, plan on at least double that amount of time if not longer or your pudding will not set. Also, the bananas get more mushy than caramelized, tho the taste is nice. Maybe add brown sugar, vanilla and cinnamon to melted butter before bananas?

First time making any pudding from scratch. I read another commenter who said the recipe was wrong to urge so much whisking, and I agree.But my real adjustment will be to make 1.5 to 2 times the amount of custard. Mine wouldn't cover completely as the recipe photo shows.Tastes good though!

Just made this for the first time and the instruction for the temperature to take the pudding to needs to be adjusted. It’s not detailed enough for someone making pudding/custard for the first time. Give me a temp to take it to please. I also find the pudding to be quite sweet

This is very good banana pudding. After following the recipe exactly I have to agree that it is super sweet. I think you could probably cut down to 1 or 1.5 cups of sugar in the pudding. Because everything is sweet and there is nothing to cut the sweetness it seems a bit overpowering. My boyfriend liked it but I couldn’t eat too much. Still stupid delicious and work the make but I would make it less sweet next time.

This was amazing! I want more of her recipes!!! My son said it was the best thing he he has ever tasted in his life! I am from New Orleans and this was a huge hit with my family!!!

Make that 1 cup sugar

Seeing people recommended cutting some or all the sugar, I used half the sugar in all parts. I was planning on using TJs vanilla wafers, but they discontinued them! Not wanting to go to another store, I got TJs almond biscotti cookies. It was a very good substitution ;) I also made a meringue topping, using step 8 from NYT cooking cranberry lemon meringue pie.

I used chocolate chip cookies in place of vanilla wafers. Very good change up.

Delicious! But this was a bit too rich for us. I cut the half and half with plain whole milk and liked it better. Call me a wimp! This was really pretty easy to make.

My bananas were ripe, but somehow turned out weirdly hard and chewy. Any ideas what I did wrong?

After reading many reviews saying this came out way too sweet, I decided to omit the white sugar entirely. The sugar is definitely not needed if you have very ripe bananas. The bananas also never caramelized in the butter mixture, they just turned to mush. I also would recommend chilling each part separately before combining into one dish as it all basically ran together instead of staying in separate layers and the nilla wafers became mush because of all the liquid. This recipe needs some help.

Made this for a party and it was a big hit. I did use 1.5 c. of sugar instead of 2 and added rum to the bananas. It was delicious!

Loved this recipe!! My family gave compliments! They don’t like super sweet desserts so I toned it down. Overall was def still sweet enough. I made a few changes (intentionally and non-intentionally) - I didn’t caramelized the bananas - Used whole milk instead of half & half - Used 1 cup of sugar and 2 tbsp of butter - Added a sprinkle of cinnamon to every layer

Does anyone test the recipe? The ingredients don't even list bananas. .....

Yeah, one cup sugar too much for a typical vanilla pudding recipe, let alone with the carmelized bananas. I always take a look at sugar, egg, flour, salt, liquid ratios elsewhere and check the comments. It's amazing how huge the swing can be.

I made this according to the recipe and it was a huge hit! Will make again.