Banana Pudding with Salted Caramel Sauce
Magnolia Bakery's famous banana pudding with the addition of a smooth and slightly salty caramel sauce. It's pure heaven.
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.