Caramelized Banana Pudding with Pecans

I’ve always loved bananas, especially when they are a bit overripe and used to make desserts such as banana bread or banana pudding. This caramelized banana pudding with pecans falls a bit on the untraditional side of desserts, but tastes amazing.

Caramelized Banana Pudding with Pecans

I’ve always loved bananas, especially when they are a bit overripe and used to make desserts such as banana bread or banana pudding. This caramelized banana pudding with pecans falls a bit on the untraditional side of desserts, but tastes amazing.


  • 4 overripe bananas
  • 1 cup white granulated sugar
  • ¼ cup water
  • 2 cups whole milk
  • ½ cup heavy cream
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • 1 package vanilla wafers
  • ¾ cup heavy whipping cream (for making whipped cream)
  • 2 Tbsp confectioner’s (powdered) sugar
  • 1 perfectly ripe banana, (sliced thinly, for garnish)
  • ½ cup pecans, (lightly toasted, as garnish)


  • Start by preparing the caramelized bananas.
  • Slice two of the bananas into quarters, lengthwise, like you do for pickle spears.
  • In a large skillet, combine ½ cup of white granulated sugar and the water over medium heat.
  • Stir occasionally until the sugar dissolves completely, and the mixture turns amber in color. This should take about 6-7 minutes.
  • *Note the caramel will not be completely finished at this stage, as we still have to add the bananas. Be careful when the sugar begins to change color at this stage, as the melted sugar goes from being light golden in color to amber in color very quickly during the last minute or two of cooking once you add the bananas! It’s easy to burn during these final few minutes.
  • Carefully add the overripe banana slices to the hot caramel mixture.
  • Cook on ow heat for an additional 1-2 minutes per side, until they are warmed through and coated in the caramel.
  • Remove the bananas and caramel from the skillet and set them aside on a plate.
  • In a medium-sized saute pan, combine the whole milk and heavy cream.
  • Heat over medium-low heat until the mixture reaches a gentle simmer, stirring occasionally.
  • Turn off the heat, and wait 4-5 minutes for the mixture to cool slightly.
  • While the mixture is cooling down a bit, whisk together the remaining ½ cup of white granulated sugar, egg yolks, and cornstarch in a separate bowl, until the mixture is smooth and well combined.
  • Slowly pour about ½ cup of the hot milk and heavy cream mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs.
  • Gradually add the warmed egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
  • *Do this very slowly.
  • Cook the pudding mixture over low heat, stirring continuously with a wooden spoon or rubber spatula until it thickens and coats the back of the spoon, or about 5-7 minutes.
  • *Be careful not to let the mixture boil, as you will scramble the eggs.
  • Remove the saucepan from the heat and stir in the vanilla extract. Let the pudding cool for 10 minutes, stirring occasionally to prevent a skin from forming on the top.
  • To assemble the dessert, line the bottom of a serving dish or individual glass bowls with a layer of vanilla wafers.
  • Slice the remaining two bananas and arrange them on top of the wafers.
  • Pour half of the warm pudding mixture over the banana and wafer layer.
  • Arrange the caramelized banana slices and caramel on top of the pudding.
  • Add another layer of vanilla wafers and sliced bananas, and then pour the remaining pudding over the top.
  • Cover the dish or individual bowls with plastic wrap, ensuring the plastic wrap is in contact with the surface of the pudding.
  • *This will help prevent a skin from forming on the pudding as it cools.
  • Chill the dessert in the refrigerator for at least 4 hours or overnight to allow for the pudding to set.
  • When the layered banana pudding mixture has cooled down and you are ready to serve, make the whipped cream topping.
  • To make the whipped cream, simply whisk the ¾ cup cold heavy whipping cream together with the confectioner’s sugar until the mixture reaches your desired consistency.
  • Scoop the banana pudding out into chilled dessert bowls.
  • Top each bowl with a scoop of whipped cream, some slices of ripe banana, and a few of the lightly-toasted pecans.


This dessert tastes great when eaten a day or two after it has been made. It is a wonderful dessert to prepare ahead of time, where you can pretty much scoop and serve, and top with the extra bananas and pecans.
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