This Salted Caramel Banana Pudding takes the classic banana pudding to new heights with layers of salted caramel, vanilla wafers, fresh bananas, and a creamy pudding base. The combination of sweet, ripe bananas with the rich, buttery flavor of salted caramel creates a decadent dessert that’s perfect for gatherings or as an indulgent treat for yourself. With IDDSI modifications, this dessert can be enjoyed by everyone while maintaining the flavors that make it a favorite.
Salted Caramel Banana Pudding
Banana pudding is a beloved dessert with roots in Southern cuisine, known for its comforting, layered goodness. This version adds a twist with salted caramel, infusing each bite with a perfect balance of sweetness and a touch of salt. The contrast between the velvety pudding, ripe bananas, and the smooth, rich caramel creates a dessert that is as sophisticated as it is familiar. It’s a dish that’s perfect for potlucks, special occasions, or anytime you need a taste of nostalgia with an upscale flair.
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 8-10 minutes.
- Remove from heat and stir in the butter and vanilla extract. Let cool slightly, then cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until completely chilled.
- In a heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color. Remove from heat and carefully whisk in the warmed cream (it will bubble vigorously). Stir in the butter and salt until smooth. Let cool slightly before using.
- In a large trifle dish or individual serving cups, start with a layer of vanilla wafers. Add a layer of sliced bananas, then spoon a layer of the pudding over the top. Drizzle a generous amount of salted caramel sauce over the pudding layer. Repeat the layers until all ingredients are used, finishing with a layer of pudding and a drizzle of salted caramel on top.25
- Top with whipped cream made by beating the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate the assembled pudding for a recommended 2-4 hours or overnight for the flavors to meld together. Serve chilled and garnish with extra banana slices and a drizzle of caramel if desired.
Notes
IDDSI Texture Modifications:
- Puree 4 (PU4): Puree the bananas until completely smooth, using milk if needed. Pregel the wafers in milk or a little pudding. Assemble the layers into a trifle. Top with caramel sauce.
- Minced & Moist 5 (MM5): Mince the bananas to <4mm and mix with prepared pudding. Pregel the wafers in milk or pudding.
- Soft & Bite-sized 6 (SB6): Cut bananas into <15mm pieces. Pregel the wafers in milk or pudding and layer as usual.
- Easy to Chew 7 (EC7): Pregel or crumble any topping cookies, the pudding will pregel any in the layers.
- Protein: Use Greek yogurt or silken tofu in the pudding base.
- Fats: Adjust fat content in the dairy selected. Use a small amount of caramel just for flavor. Skip the whipped cream and reduce amount of butter in caramel.
- Carbs: Use sugar substitutes, fewer wafers, or reduced sugar pudding.
- Gluten-free: Swap in a gluten free vanilla cookie.
- Dairy-free/Vegan: Use plant based pudding and plant milk.
- Skip the whipped cream if tired, the dessert is rich without it.
- Use store-bought caramel sauce and pudding.
- Blend the bananas and use as a layer vs slicing.
Leave a Reply