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Banana Pudding with Caramel Sauce: A Decadent Twist on a Classic Dessert

If you love creamy desserts with a touch of fruitiness, Banana Pudding with Caramel Sauce is a perfect indulgence. This dessert combines layers of smooth vanilla pudding, fresh bananas, and crunchy cookies, all topped with a luscious homemade caramel sauce. It’s simple enough for a weeknight treat but elegant enough for a dinner party. Here’s how to make it from scratch.

Ingredients

For the Banana Pudding:

• 3–4 ripe bananas, sliced
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsalted butter
• 1 package of vanilla wafer cookies (or shortbread cookies)

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• A pinch of salt

Step-by-Step Method

Step 1: Prepare the Caramel Sauce

1. In a medium saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium heat, stirring gently until the sugar dissolves.
2. Increase the heat and allow the mixture to boil without stirring until it turns a deep amber color. Watch closely; caramel can burn quickly.
3. Remove the pan from heat and carefully add 1/2 cup heavy cream (it will bubble). Stir in 2 tablespoons butter, 1 teaspoon vanilla, and a pinch of salt until smooth.
4. Let the caramel sauce cool slightly while preparing the pudding.

Step 2: Make the Vanilla Pudding

1. In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and a pinch of salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take 5–7 minutes.
3. In a separate bowl, whisk 3 egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks to temper them, whisking constantly.
4. Pour the yolk mixture back into the saucepan and cook for another 2–3 minutes until thickened.
5. Remove from heat and stir in 2 tablespoons butter and 2 teaspoons vanilla extract.
6. Allow the pudding to cool slightly, stirring occasionally to prevent a skin from forming.

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