Description

This Bananas Foster Banana Pudding recipe combines the rich flavors of caramelized bananas cooked in buttery brown sugar and rum with creamy vanilla pudding, creating a decadent layered dessert that’s perfect for any occasion. Chilled for two hours, it offers a delightful balance of warm caramel notes and cool creaminess, topped with whipped cream for an extra indulgence.

Ingredients

Scale

Bananas & Pudding

4 medium ripe bananas
1 package (3.4 oz) vanilla pudding mix
2 cups milk (whole or 2%)
1 cup heavy cream

Caramel Sauce

4 tablespoons butter
1/2 cup packed brown sugar
1/4 cup rum (dark or light)
1 teaspoon vanilla extract

Topping

Whipped cream (store-bought or homemade)

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Instructions

Slice Bananas: Peel and slice the ripe bananas into 1/4-inch thick rounds, preparing them for caramelization and layering.
Prepare Pudding: In a mixing bowl, combine the vanilla pudding mix with 2 cups of milk and whisk until smooth. Let it sit for 5 minutes to allow the pudding to thicken.
Caramelize Bananas: In a large skillet over medium heat, melt 4 tablespoons of butter. Add 1/2 cup brown sugar and stir until dissolved into a caramel sauce. Add the sliced bananas and cook for 2-3 minutes until they are caramelized and soft. Pour in 1/4 cup of rum and 1 teaspoon of vanilla extract, then simmer for an additional minute to incorporate the flavors before removing from heat.
Assemble Layers: In a serving dish or individual cups, layer the vanilla pudding and the warm caramelized bananas alternately until all ingredients are used, finishing with a layer of pudding on top.
Chill: Cover the assembled pudding with plastic wrap and refrigerate for at least 2 hours to allow the dessert to set and the flavors to meld.
Serve: Before serving, top the chilled pudding with whipped cream to add a light, airy finish to the rich dessert.

Notes

Use ripe bananas for the best flavor and sweetness.
Dark rum will give a richer flavor, while light rum will be milder.
You can prepare the pudding up to 24 hours in advance, keeping it refrigerated.
For a lighter version, substitute heavy cream with whipped topping or omit it entirely.
Ensure the caramel is cooked on medium heat to prevent burning.