Hello darlings,
There’s many things my husband doesn’t like in terms of food. Bananas happen to the thing he hates the most. 😂 I don’t know why and I sure don’t understand. However, that didn’t stop me from making the best banana pudding with salted caramel sauce. *drool*
If you’ve ever been to New York or Los Angeles, you’ve definitely heard of Magnolia Bakery. They are famous for their banana pudding! And if you didn’t try it while you were there, you missed out. You’ll never taste it. Just kidding! Luckily for all of human kind, Magnolia Bakery released a cookbook that includes their beloved banana pudding recipe.
The recipe I’m sharing here is their banana pudding because it’s really hard to fix something that’s not broke. I did however think of an addition that really takes this banana pudding to the next level and that is the salted caramel sauce, my friends. Wow! It’s the cherry on top of an already decadent dessert.
Banana Pudding with Salted Caramel Sauce
Banana Pudding with Salted Caramel Sauce
Ingredients
Banana pudding
- 1 3.4 oz package of instant vanilla pudding mix
- 14 oz can of sweetened condensed milk
- 1 1/2 cup cold water
- 3 cups heavy cream
- 1 box vanilla wafers
- 6 large bananas
- squeeze of lemon
Caramel sauce
- 1 stick of unsalted butter
- 1/2 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1 tsp kosher sea salt (if using table salt, use 1/2 tsp and adjust to taste)
Instructions
- In a stand mixer, add the sweetened condensed milk and cold water. Whisk to combine. Then add in the pudding mixture and mix until the smooth and dissolved. About a minute. Cover with plastic and refrigerate 3-4 hours or overnight. Can be made 1-2 days ahead.
- Once the pudding has set, in a separate bowl whisk the heavy cream until a stiff peak forms. Voila! Whipped cream. Now fold the whipped cream into the pudding mixture. Set aside. Slice the bananas into even slices and squeeze a lemon over the top. This will prevent browning of the banana slices.
- Assemble the pudding. Place down a layer of vanilla wafers, top with banana slices, then the pudding mixture. Repeat ending with the pudding on top. I put some of the pudding into individual jars and then layered a bigger bowl as well. Refrigerate the assembled pudding for at least 4 hours or up to 8. This is when the vanilla wafers turn into an almost cake like consistency. So good and worth the wait.
- When ready to serve, in a medium saucepan combine the salted caramel sauce ingredients. Whisking the whole time, bring to a boil and boil for 2-3 minutes. Remove from heat and let cool slightly. Then top the banana pudding with the sauce.
There you have it. The most perfect banana pudding that has the best salted caramel sauce on top. Salty and sweet might be the best flavor combo ever…. thoughts?
As always, be sure to tag me @HonestDarling.
xx
Tessa
