Caramel Banana Pudding with Extra Cookies

Introduction:

The Caramel Banana Pudding with Extra Cookies is a delightful twist on the classic Southern dessert. This version includes layers of caramelized bananas, homemade vanilla pudding, and a generous amount of vanilla wafer cookies, all topped with a luscious cinnamon-spiced whipped cream. The combination of rich caramel flavor, creamy pudding, and crunchy cookies makes this dessert irresistible and perfect for any occasion.

Ingredients:

For the Caramelized Bananas:

• 1/4 cup (4 Tbsp) unsalted butter
• 1/2 cup packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 5 large bananas, sliced into 1/4 inch slices (about 4 cups)

For the Homemade Vanilla Pudding:

• 2 1/4 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 1/2 teaspoons pure vanilla extract
• 3 tablespoons unsalted butter, softened to room temperature
• About 50 vanilla wafer cookies (such as Nilla Wafers)

For the Cinnamon Whipped Cream:

• 1 1/2 cups heavy cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon

Optional Garnish:

• Extra banana slices
• Crumbled vanilla wafer cookies

Instructions:

1. Caramelize the Bananas:
   • In a large skillet, melt the butter over medium heat.
   • Add the brown sugar and cinnamon, stirring constantly until the sugar has melted.
   • Add the banana slices and cook until they are softened and slightly caramelized, about 3 minutes.
   • Set the caramelized bananas aside to cool.
2. Make the Vanilla Pudding:
   • In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium heat, whisking until the sugar is dissolved, then bring to a gentle simmer.
   • In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
   • Slowly stream about 3/4 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
   • Slowly whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue cooking, whisking constantly, until the pudding thickens and bubbles begin to form, about 1 minute.
   • Remove from heat and whisk in the vanilla extract and softened butter until fully incorporated. Set aside.
3. Assemble the Pudding:
   • In an ungreased 9-inch or 2.5-quart baking dish, layer half of the vanilla wafer cookies on the bottom.
   • Evenly distribute half of the caramelized bananas over the cookies.
   • Stir the pudding and pour half of it over the bananas, spreading it evenly.
   • Repeat the layers with the remaining cookies, bananas, and pudding.
4. Prepare the Cinnamon Whipped Cream:
   • Using a hand mixer or stand mixer, whip the heavy cream, confectioners’ sugar, vanilla extract, and cinnamon together on medium-high speed until medium peaks form.
   • Spread the whipped cream evenly over the top of the assembled pudding.
5. Chill and Serve:
   • Cover the pudding and refrigerate for at least 4 hours or up to 24 hours to allow the flavors to meld and the cookies to soften.
   • Garnish with extra banana slices and crumbled vanilla wafers if desired.
   • Serve and enjoy!

Conclusion:

This Caramel Banana Pudding with Extra Cookies is a decadent dessert that will satisfy your sweet tooth with every bite. The caramelized bananas add a rich, deep flavor that pairs perfectly with the creamy homemade vanilla pudding and crunchy vanilla wafers. The cinnamon-spiced whipped cream on top is the perfect finishing touch. Best served chilled, this dessert is ideal for any gathering or as a special treat just for you. Enjoy the layers of flavor and texture in every spoonful!

For more details, visit the full recipe

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