Banana caramel pudding

Yum — Banana Caramel Pudding is creamy, dreamy, and sweet in all the right ways 🍌🍮. It’s like a cross between banana pudding and banoffee pie — layers of banana, buttery caramel, and silky vanilla pudding.

Here’s a simple but show-stopping recipe you can make in under an hour (plus chill time):

---

🍌 Banana Caramel Pudding

🧂 Ingredients

Serves 6–8

For the caramel:

• 1 cup granulated sugar

• ¼ cup water

• ½ cup heavy cream (warm)

• 2 tbsp butter

• Pinch of salt

• ½ tsp vanilla extract (optional)

For the pudding layer:

• 2 cups whole milk

• ½ cup heavy cream

• ½ cup sugar

• 3 tbsp cornstarch

• ¼ tsp salt

• 3 large egg yolks

• 1½ tsp vanilla extract

• 1 tbsp butter

For layering:

• 3–4 ripe bananas, sliced

• 1 box vanilla wafers (or graham crackers / shortbread cookies)

• 1 cup whipped cream or Cool Whip (for topping)

---

🍮 Directions

1. Make the caramel:

1. In a medium saucepan, combine sugar and water over medium heat.
   Swirl (don’t stir) until sugar dissolves and turns a deep amber color (about 8–10 minutes).

2. Carefully whisk in warm heavy cream — it will bubble vigorously.

3. Stir in butter, salt, and vanilla until smooth.

4. Let cool slightly — you’ll use part for layering and can save some for drizzling later.

---

2. Make the pudding:

1. In a saucepan, whisk together sugar, cornstarch, and salt.
   Add milk, cream, and egg yolks; whisk until smooth.

2. Cook over medium heat, stirring constantly, until thick and bubbling (5–7 minutes).

3. Remove from heat, stir in butter and vanilla.

4. Let cool slightly (press plastic wrap directly on the surface to prevent a skin).

---

3. Assemble the pudding:

In a trifle dish, 9×9 pan, or individual cups:

1. Layer vanilla wafers on the bottom.

2. Add a layer of banana slices.

3. Spoon over a layer of pudding.

4. Drizzle caramel sauce lightly over the pudding.

5. Repeat the layers (cookies → bananas → pudding → caramel) until you reach the top.

6. Finish with a layer of whipped cream and a drizzle of caramel.

---

4. Chill & Serve:

Cover and refrigerate for at least 2–3 hours (or overnight) to let the flavors meld and the cookies soften.

Before serving, top with:

• Extra banana slices

• A caramel drizzle

• Crushed cookies for crunch

---

💡 Tips

• Want a shortcut? Use store-bought caramel and instant vanilla pudding — it’s still delicious!

• For a richer twist, add a layer of mascarpone or cream cheese whipped with sugar between the pudding and bananas.

• Make it Banana Caramel Pie style: layer everything in a graham cracker crust.

---

Would you like me to give you a no-cook version (using instant pudding and jarred caramel for a super quick dessert)?