Caramel Banana Pudding Dessert Recipes

SALTED-CARAMEL BANANA PUDDING

Steps:

• In a large bowl, combine milk, vanilla pudding mix, and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
• In another large bowl, combine heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture, along with ⅓ cup caramel.
• Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with 1/3 of the pudding mixture. Cover with another layer of wafer cookies-you may want to also stand up some cookies vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices, then drizzle caramel on top. Sprinkle on sea salt. Continue layering the pudding, wafer cookies, banana slices, caramel, and salt until you reach the top, ending with a final layer of banana pudding.
• Refrigerate for at least 3 hours, or up to overnight.
• Just before serving, dollop whipped cream on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

BANANA CARAMEL PUDDING

Steps:

• In a medium saucepan, stir together the sugar and water and cook until sugar dissolves. Increase the heat to high and without stirring, cook the mixture until it turns a golden amber color. Remove from the heat and carefully add a few tablespoons of the heavy cream, then gradually add the remaining cream. The mixture will bubble up.
• In a small bowl, whisk together the cornstarch and ¼ cup of the milk until smooth. Whisk together the cornstarch mixture and the remaining milk into the caramel mixture in the saucepan. Stir in the salt. Place over medium heat and cook, whisking constantly until the mixture comes to a boil. Any caramel bits will dissolve and the mixture comes to a boil. Remove from the heat.
• In a medium bowl whisk the egg yolks until smooth. Whisk about 1 cup of the hot caramel mixture into the yolks. Return this mixture to the saucepan and cook over medium heat, whisking constantly until the mixture comes to a boil. Continue to boil while whisking for 1 minute. Immediately remove the pan from the heat and whisk in the butter until completely melted. Whisk in the vanilla extract and strain the mixture through a fine-mesh sieve into a medium bowl.
• Peel the banana and cut into 20 thin slices. Spoon about ¼ cup of the pudding into each of four 6-ounce ramekins or custard cups. Top each pudding layer with 5 banana slices and 3 vanilla wafers. Spoon the remaining pudding over the wafers, dividing it equally among the ramekins. Cover the puddings with plastic wrap on top of the pudding surface or a skin will develop on the pudding. Refrigerate for about 2 hours or until well chilled.
• Just before serving, peel and slice a small banana. Garnish each pudding with a generous spoonful of Homemade Whipped Cream, a few banana slices and a Homemade Vanilla Wafer.

CARAMEL BANANA DESSERT

Steps:

• Place the banana individual serving dishes. Top with caramel topping and pecans. Garnish with whipped topping if desired.

CARAMEL-BANANA PUDDING DESSERT

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Arrange 7 cake slices in bottom of 13x9-inch pan; drizzle with half the caramel topping. Cover with layers of half each of the pudding mixture and bananas. Top with layers of remaining cake slices, caramel topping and pudding mixture; top with remaining banana slices.
• Sprinkle with nuts.

CARAMEL-BANANA BREAD PUDDINGS

Steps:

• Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
• Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
• Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
• Serve bread puddings warm or at room temperature.

15 BEST PUDDING DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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CARAMEL BANANA TIRAMISU

Steps:

• Combine pudding mix and cold milk in a medium bowl and whisk to thicken.
• Add 1/3 cup Marzetti Old Fashioned Caramel Dip and sour cream and whisk to combine. Fold in whipped topping.
• Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9x11 dish.
• Spread 1/2 cup Marzetti Old Fashioned Caramel Dip on top of ladyfingers.
• Spoon half of cream mixture over caramel and spread into an even layer.
• Top with half of banana slices. Repeat process with remaining ingredients.
• For topping, spread whipped topping over all, drizzle with Marzetti Old Fashioned Caramel Dip and sprinkle with cinnamon.

CARAMELIZED BANANA PUDDING

Steps:

• Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Constantly stir as the butter and sugar melt down. Add the bananas and cook until softened and slightly caramelized, about 3 minutes. *If you prefer a little more texture in your banana pudding, only cook the bananas for about 1-2 minutes.* Remove from heat and set aside.
• Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until very thick and smooth. Very slowly stream in about 3/4 cup (180ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Makes about 4 cups of pudding.
• Use an ungreased 9-inch or any 2.5 quart baking dish. Line half of the vanilla wafers on the bottom. Evenly top with half of the caramelized bananas. Give the pudding a quick stir. If it has thickened considerably and isn't pourable, whisk in a splash of milk to help thin out. Pour half of the warm pudding on top. Use a spoon to evenly spread around. Evenly top with remaining vanilla wafers, then the remaining caramelized bananas. Pour the rest of the pudding on top and spread into an even layer. Set aside, covered or uncovered, at room temperature or in the refrigerator as you make the whipped cream.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, vanilla extract, and cinnamon on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Spread evenly on top of the pudding.
• Cover the pudding tightly and refrigerate for at least 4 hours and up to 24 hours. The vanilla wafers will soften during this time. They may taste too soggy after 1 full day and the bananas will begin to release some liquid, so for best taste and texture, serve within 24 hours.
• To serve, spoon into individual bowls. Cover and store leftovers in the refrigerator for up to 2 days. I don't recommend freezing this because of the high volume of liquid in the pudding, whipped cream, and bananas. The caramelized bananas won't thaw very nicely either.