Banana Pudding with Salted Caramel Sauce

Banana Pudding with Salted Caramel Sauce requires approximately 45 minutes from start to finish. This recipe serves 12 and costs $1.33 per serving. One portion of this dish contains about 9g of protein, 28g of fat, and a total of 622 calories. A mixture of bananas, instant vanilla pudding, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 147022 people found this recipe to be flavorful and satisfying. It is brought to you by Just a Taste. With a spoonacular score of 44%, this dish is good. If you like this recipe, take a look at these similar recipes: Salted Caramel-Banana Bread Pudding, Salted Caramel Banana Pudding Pie, and Bread Pudding with Salted Caramel Sauce.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

6 large bananas, sliced

1 (8-ounce) package cream cheese, softened

1/2 cup heavy cream, at room temperature

1 (3.4-ounce) box instant banana pudding

1 (3.4-ounce) box instant vanilla pudding

2 1/2 teaspoons sea salt

Nilla Wafers or shortbread cookies (See Kelly's Notes)

1 cup sugar

1 (14-ounce) can sweetened condensed milk

6 Tablespoons unsalted butter, at room temperature and cubed

4 cups whole milk

Equipment:

sauce pan

spatula

baking pan

stand mixer

canning jar

ramekin

whisk

bowl

Cooking instruction summary:

Make the salted caramel:Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes.Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. (It will bubble vigorously.) Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding.Make the banana pudding:In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes.In a separate medium bowl, stir together the cream cheese and condensed milk.In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high speed until stiff peaks form.Fold the whipped cream into the cream cheese mixture.Stir the cream cheese mixture into the pudding until well combined. Refrigerate the pudding until ready to serve.When ready to serve, place a layer of Nilla Wafers on the bottom of your serving dish, and then top the wafers with a layer of the pudding, followed by a layer of sliced bananas and a drizzle of the salted caramel sauce. Repeat the layers as needed. (See Kelly's Notes.)Kelly's Notes:The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins.When making caramel, it's really important to use a heavy-bottomed saucepan and to never turn your back on the sugar. It can change from amber to black in a second!This recipe will yield about 1 cup of caramel. Use a portion of it with the pudding and save the rest, stored in an airtight container in the fridge, for sundaes ... or for eating by the spoonful.

 

Step by step:


1. Make the salted caramel:Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes.

2. Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. (It will bubble vigorously.) Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding.Make the banana pudding:In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes.In a separate medium bowl, stir together the cream cheese and condensed milk.In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high speed until stiff peaks form.Fold the whipped cream into the cream cheese mixture.Stir the cream cheese mixture into the pudding until well combined. Refrigerate the pudding until ready to serve.When ready to serve, place a layer of Nilla Wafers on the bottom of your serving dish, and then top the wafers with a layer of the pudding, followed by a layer of sliced bananas and a drizzle of the salted caramel sauce. Repeat the layers as needed. (See Kelly's Notes.)Kelly's Notes:The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins.When making caramel, it's really important to use a heavy-bottomed saucepan and to never turn your back on the sugar. It can change from amber to black in a second!This recipe will yield about 1 cup of caramel. Use a portion of it with the pudding and save the rest, stored in an airtight container in the fridge, for sundaes ... or for eating by the spoonful.


Nutrition Information:

Quickview
630k Calories
9g Protein
28g Total Fat
88g Carbs
3% Health Score
Limit These
Calories
630k
32%

Fat
28g
44%

  Saturated Fat
14g
92%

Carbohydrates
88g
29%

  Sugar
58g
65%

Cholesterol
74mg
25%

Sodium
865mg
38%

Get Enough Of These
Protein
9g
18%

Vitamin B2
0.46mg
27%

Calcium
226mg
23%

Phosphorus
225mg
23%

Vitamin A
862IU
17%

Vitamin B6
0.33mg
16%

Selenium
11µg
16%

Manganese
0.32mg
16%

Potassium
539mg
15%

Vitamin B1
0.19mg
12%

Folate
43µg
11%

Magnesium
42mg
11%

Vitamin B12
0.61µg
10%

Vitamin B5
1mg
10%

Vitamin D
1µg
10%

Fiber
2g
9%

Vitamin C
6mg
8%

Vitamin B3
1mg
8%

Zinc
0.99mg
7%

Copper
0.13mg
6%

Iron
1mg
6%

Vitamin K
4µg
5%

Vitamin E
0.59mg
4%

covered percent of daily need
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