Salted Caramel Banana Pudding

Southern banana pudding traditionally layers vanilla wafers with ripe bananas and creamy custard. Here, a ribbon of salted caramel adds a sweet-salty twist that keeps the classic comfort while feeling freshly indulgent.

Serves 6 · 25 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 8g protein
• 72g carbs
• 24g fat
• 3g fiber

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Ingredients

• 3 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tsp pure vanilla extract
• 2 tbsp unsalted butter
• 1/2 tsp fine sea salt
• 4 medium ripe bananas
• 1 box about 11 oz vanilla wafer cookies
• 3/4 cup store-bought or homemade salted caramel sauce
• 1 1/2 cups whipped cream
• for finishing flaky sea salt

Instructions

1. 1Whisk the sugar, cornstarch, and salt in a saucepan. Add the egg yolks and whisk into a smooth paste, then gradually whisk in the milk and cream until fully combined.
2. 2Cook over medium heat, whisking constantly, until the mixture thickens and large bubbles slowly break the surface, about 6 to 8 minutes. Continue cooking one full minute more.
3. 3Remove from heat and whisk in the butter and vanilla until the pudding is glossy and completely smooth. Strain if needed, then press plastic wrap on the surface and cool to room temperature, about 30 minutes.
4. 4Slice the bananas into generous coins. In a trifle dish or 9-by-9-inch baking dish, build a layer of vanilla wafers, followed by a layer of banana slices.
5. 5Spoon half of the cooled pudding over the bananas and gently spread it to the edges. Drizzle a generous layer of salted caramel sauce over the pudding.
6. 6Repeat with another layer of wafers, remaining bananas, remaining pudding, and another caramel drizzle. Finish with a final scatter of crushed wafers on top.
7. 7Cover and refrigerate at least 4 hours or overnight so the wafers soften into cake-like layers and the flavors marry.
8. 8Just before serving, spread or pipe the whipped cream over the top. Drizzle with extra salted caramel and finish with a light pinch of flaky sea salt.
9. 9Scoop down through all the layers so every serving gets creamy pudding, soft bananas, caramel, and cookie. Serve cold straight from the fridge.
10. 10Leftovers keep covered in the refrigerator up to 2 days; the texture only gets better as the wafers continue to soften.