After I finished eating the Traditional Coconut Cream Pie that we baked earlier this week, I was so hungry for another classic Southern recipe! This time, though, I decided to venture a little beyond the traditional recipe and caramelize the bananas add a little bourbon! This recipe for Bourbon Bananas Foster Pudding is just what I needed, and by dividing it up until small glass jars, it’s perfect to set on my Easter dessert table (or hoard in the refrigerator and eat over the next couple of days).
Banana pudding is one of those recipes that I just didn’t like as a kid. It was to be found at every picnic, family reunion, or summer birthday party and I avoided it every.single.time. But as I’ve gotten older, I definitely have gotten nostalgic for all of the old favorites. I appreciate now that some the most simple recipes are the ones I crave–I definitely would have never thought at age 12 that my grandmother made all of the pudding from scratch. Give me all of the banana pudding 🙂
Bourbon Bananas Foster Pudding
Traditional Banana Pudding with Caramelized Bananas and a little bit of Bourbon. An instant classic!
For the Bananas Foster
- 1/2 cup light brown sugar, packed
- 1/4 cup butter
- 4 ripe bananas, sliced
- 1 1/2 oz bourbon
For the Pudding
- 3/4 cup sugar
- 1/3 cup flour
- 2 large eggs
- 2 cups milk
- 4 large egg yolks
- 1 tsp vanilla
For the Whipped Cream
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 box vanilla wafers
- 6 small mason jars
Heat the brown sugar and butter in a large skillet over medium heat until butter is melted. Continue to cook until bubbly, stirring constantly, for 2-3 minutes. Add bananas and cook for a few minutes more. Remove from heat and add bourbon. Stir to combine.
Whisk the pudding ingredients together in a saucepan. Cook over medium-low heat, whisking constantly, until mixture has thickened and starts to bubble, about 8 minutes. Remove from heat and stir in vanilla. Let cool.
While the pudding is cooling, make the whipped cream. Whisk cream in a stand mixer on medium speed until it starts to thicken. Add powdered sugar and continue to whisk until it forms stiff peaks.
To serve, layer vanilla wafers, bananas, pudding, and then cream in each of the mason jars. Finish with whipped cream (if desired, you can pipe it on top using a star tip as seen in the picture). Chill for refrigerator for at least an hour to let the pudding fully set and the flavors combine. Garnish with a vanilla wafer.
You can also make this recipe in a casserole dish. Layer ingredient just as in the mason jars. Top with a layer of vanilla wafers.
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