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Bananas Foster Banana Pudding Recipe
Ash Tyrrell

Bananas Foster Banana Pudding Recipe

I recently tried making this Bananas Foster Banana Pudding, and wow—it exceeded every expectation! I love desserts that are rich, layered, and full of flavor, but still easy to put together. This recipe combines the warm, caramelized sweetness of Bananas Foster with creamy banana pudding and a cheesecake-like crust.
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Total Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups graham cracker crumbs – use fresh crumbs for better texture
  • ¼ cup white sugar – balances the buttery crust
  • ½ cup salted butter melted – enhances flavor and binds the crumbs
  • 1 package instant banana pudding mix – the base for that creamy texture
  • 1 ¾ cups cold milk – use chilled milk for a smooth mix
  • 8 oz cream cheese softened – adds a cheesecake-like richness
  • 1 cup heavy whipping cream – fresher cream whips better than store-bought
  • 2 tbsp powdered sugar – dissolves easily for a smooth finish
  • ½ tsp vanilla extract – enhances the sweet banana flavor
  • ¼ cup butter – forms the rich caramel base
  • ⅔ cup dark brown sugar – gives depth and warmth to the caramel
  • 3 ½ tbsp banana liqueur – optional or substitute with rum for extra flavor
  • 1 ½ tsp vanilla extract – rounds out the caramel notes
  • ½ tsp ground cinnamon – adds warmth without overpowering
  • 3 bananas sliced – choose ripe but firm bananas
  • ¼ cup chopped walnuts – adds a crunchy texture

Method
 

  1. First, mix the instant banana pudding with cold milk and softened cream cheese. I like to whip them together until creamy and smooth, giving it that subtle cheesecake texture. This step is surprisingly quick and sets the foundation for a rich dessert.
  2. Combine graham cracker crumbs, melted butter, and sugar, then bake at 350°F for about 6 minutes. I love that this crust is versatile—you can use it in glasses or a pan. Break it apart gently before layering for an even base.
  3. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Homemade whipped cream adds so much flavor and structure compared to store-bought. It’s perfect for layering without getting soggy.
  4. Melt butter in a saucepan, stir in brown sugar, banana liqueur, cinnamon, and walnuts. Add the sliced bananas and cook gently until caramelized. I personally love how the bananas absorb the warm, sweet sauce—it’s heavenly.
  5. In glasses or a serving dish, layer crust, banana pudding, whipped cream, and Bananas Foster. There’s no strict order, so I often switch it up depending on how I want the presentation. Each spoonful has a perfect mix of textures and flavors.

Notes

  • I always use ripe but firm bananas; overly soft bananas make the dessert mushy.
  • I prefer melting butter slowly to avoid burning the caramel in Bananas Foster.
  • Mixing cream cheese into the pudding with a hand mixer ensures no lumps.
  • I chill the layered dessert for at least an hour before serving; it tastes even better.