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old fashioned banana pudding recipe with Caramel Banana Brûlée Top
- Total Time: 287 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This old fashioned banana pudding recipe features layers of creamy, sweet custard, tender bananas, and classic vanilla wafers. It’s topped with a light whipped cream and a crunchy, caramelized sugar shell created by torched brown sugar and fresh banana slices, transforming a humble dessert into a show-stopping delight.
Ingredients
- 2 cups whole or 2 percent milk
- 4 large egg yolks
- 0.5 cup (100 g) granulated sugar
- 0.25 cup (30 g) cornstarch
- 1.5 teaspoons (7.5 mL) vanilla extract, divided
- 5–7 medium ripe, firm yellow bananas, divided and sliced
- 1 box (150 g or about 75) vanilla wafers
- 1 cup (240 mL) heavy cream, very cold
- 2 tablespoons (15 g) powdered sugar
- 2–3 tablespoons (30–45 g) light or dark brown sugar
Instructions
- Prepare the Custard: In a medium saucepan, whisk together 2 cups (470 mL) milk, 4 large egg yolks, 0.5 cup (100g) granulated sugar, and 0.25 cup (30g) cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens significantly and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in 1 teaspoon (5 mL) vanilla extract. Let cool slightly for 15 minutes. (If your custard seems lumpy, strain it through a fine-mesh sieve for silky smoothness.)
- Layer the Pudding: In a 9×13 inch baking dish, arrange a single layer of vanilla wafers on the bottom. Top with an even layer of sliced bananas (about 2-3 bananas), then pour about one-third of the slightly cooled custard over the bananas, spreading it gently. Repeat these layers (wafers, bananas, custard) two more times, ending with a generous pour of custard on top.
- Chill the Pudding: Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pudding until thoroughly chilled and set, at least 4 hours, or ideally overnight.
- Prepare Whipped Cream: In a cold bowl, beat 1 cup (240 mL) heavy cream, 2 tablespoons (15g) powdered sugar, and 0.5 teaspoon (2.5 mL) vanilla extract with an electric mixer on high speed until stiff peaks form.
- Assemble Brûlée Top: Once the pudding is chilled, gently spread the prepared whipped cream evenly over the top. Arrange 1-2 freshly sliced bananas (0.25 inch thick) in a decorative pattern over the whipped cream. Sprinkle 2-3 tablespoons (30-45g) of brown sugar evenly over the banana slices.
- Brûlée the Top: Using a kitchen torch, caramelize the brown sugar until it melts, bubbles, and turns a rich golden-brown color. Move the torch continuously to ensure even browning. Serve immediately for the best crispy-to-creamy contrast.
Notes
For a gluten-free option, use gluten-free vanilla wafers or crushed shortbread. To save time, use a stand mixer for whipped cream and assemble pudding layers the day before serving, adding fresh bananas and brûlée just before serving. Avoid overcooking custard by stirring constantly and removing from heat as soon as it thickens. Ensure thorough chilling to prevent soggy wafers. Store leftover custard tightly covered in the fridge for up to 3-4 days.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake, Torching, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 200g)
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg