The Best Bourbon Banana Pudding
Hey ya’ll! Ok, so we have upgraded this recipe and it is going to knock your socks off. I’m talking creamy homemade vanilla pudding laced with real vanilla and bourbon. Then we mix a little traditional and original and layer bananas and vanilla wafers, sneaking in a little cajeta and speculoos cookies. The combination? Something…
Hey ya’ll! Ok, so we have upgraded this recipe and it is going to knock your socks off. I’m talking creamy homemade vanilla pudding laced with real vanilla and bourbon. Then we mix a little traditional and original and layer bananas and vanilla wafers, sneaking in a little cajeta and speculoos cookies. The combination? Something like a bananas foster meets a banana royale meets a banana pudding. What that translates into?? An INCREDIBLE dessert you need to make right now!
THE INSPIRATION
As a southerner, banana pudding is a dessert that people love in a specific way. Some people love it with baked meringue on top, some prefer it cold and thick so you can make slices. Some people have taken it far beyond pudding, adding things such as cream cheese, sour cream and or sweetened condensed milk! I mean, people have leveled up. For me, I like it with bourbon. There’s something about that sweet, smoky flavor a whiskey provides that pairs so well with bananas and vanilla flavors, it seemed like a no-brainer when I started using it. In addition to the bourbon, I like to make my own pudding that’s intense with vanilla flavor, and add in a sneaky later of cajeta and speculoos, or cookie butter, cookies. I also prefer a cold banana pudding rather than a warm one. Something about warm pudding like that is just weird to me and I want no parts!
THE DETAILS
This pudding is insanely rich as it is made from scratch using egg yolks. This provides structure, along with richness that make it a perfect pudding for this use or anything else you’d use pudding for. I also love that this recipe calls for bourbon in the pudding as a flavoring, because it brings such a unique flavor that really works well with all of the other ingredients. As an option for you and a must for me, I also like to add in a middle layer of cajeta and speculoos cookies. Cajeta is a goat’s milk caramel that has a more rich and intense flavor than traditional caramel, but you could substitute this with caramel that is not overly sweet and darker for a more intense flavor. You could even do a salted caramel, making sure to bring the balance throughout the dish. Speculoos cookies are “cookie butter” as most people call them. They’re addictive and full of browned butter-cinnamon like flavor and really add something special to this dish. In the end, it reminds me of both bananas foster and an ice cream sundae I love called a banana royale, without the nuts. Let me give you some final tips for making this before you get into it!
TIPS FOR MAKING
Everyone that I’ve had try this has fallen in love with it. It’s got so much flavor and texture, it’s really hard to beat. You’ve gotta let your faves have some too! Here’s a few tips for making this dish so yours will be just as perfect!
- Don’t be intimidated by making your own pudding. The key is to keep the temperature around medium so that your bottom doesn’t scorch. That will make the entire pudding taste burnt, so be patient.
- I use 8 bananas because I like a full layer of bananas so that you get it in every bite, just like the cookies. You can always do less (or more) depending on how you like your banana pudding.
- I know it looks, smells and tastes great, but don’t skip out on the chilling. It’s necessary for both flavor and structure!
That’s all I’ve got. Make sure you make this and often this summer. Everyone who eats it will thank you!! Do you have a favorite traditional dessert you’ve put a spin on?
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Bourbon Banana Pudding
Ingredients
Instructions
- In a large, heavy bottomed pot, combine milk, cornstarch, sugar, egg yolks and salt. whisk until you get a smooth mixture.
- Cook over medium-low heat until the mixture begins to bubble all over, whisking only every 1-2 mins to ensure no sticking to the bottom. Depending on your stove, this could take up to 15 mins.
- Once the mixture is bubbling, cook an additional 4-6 mins, or until mixture is thick, but pourable, whisking only 1 time per minute. Pudding will thicken as it cools, but we want a thick finished pudding to stand up to folding.
- Pour hot pudding into a heat safe bowl and mix in vanilla, bourbon and butter. Allow to cool until warm, then press plastic wrap into the top to prevent a skin from forming. Chill in the fridge for 4 hours or overnight.
- When ready to assemble, gently fold together 1/2 to 2/3 of the coolwhip with the mixture to be smooth and light.
- Next, add vanilla wafers to the bottom of a 9×13 pan that’s at least 2″ deep. Top with 1/2 of the bananas and 1/2 of the pudding.
- Before repeating the layers, add half of the cajeta and half of the speculoos cookies on top of the cream.
- Assemble next layer with remaining bananas, vanilla wafers and the pudding. Top with other half of speculoos and cajeta if using.
- Allow the pudding to chill for at least an hour, though I like to chill for at least 4 before serving.
- Enjoy!
Notes:
This recipe will work with non-dairy milk!
Recipe nutrition content is for informational and educational purposes only. Our website is not intended to be a substitute for professional medical advice, diagnosis, or treatment.
