Cardamom Infused Banana Pudding With Caramelized Banana Swirl

Banana pudding is a quintessential Southern dessert, and this recipe takes that comforting classic to new heights! We’re infusing the creamy custard with the warm, aromatic spice of cardamom and swirling in a luscious caramelized banana sauce. The result? A sophisticated yet utterly comforting treat that’s perfect for potlucks, family gatherings, or simply satisfying your sweet tooth. This isn’t your grandma’s banana pudding (though Grandma would probably love it too!). Get ready to experience banana pudding like never before.

The Ingredient Lineup

• 4 ripe bananas, sliced (about 2 medium bananas for layers): The star of the show! Use bananas that are nicely speckled – they’ll be sweeter and softer. These will form the delicious layers within the pudding.
• 2 extra ripe bananas, sliced (for caramelized banana swirl): These bananas will be transformed into a golden, caramelized delight, adding a depth of flavor and texture. The riper, the better for easy caramelization.
• 240 ml (1 cup) whole milk: Whole milk provides a rich base for the custard, contributing to its creamy texture. You can use 2% milk, but the custard won’t be as decadent.
• 240 ml (1 cup) heavy cream: Heavy cream is essential for achieving a luxuriously smooth and velvety custard. Don’t skimp on the fat content here!
• 100 g (1/2 cup) granulated sugar: Granulated sugar sweetens the custard and balances the flavors.
• 50 g (1/4 cup) light brown sugar: Light brown sugar adds a subtle molasses flavor to the caramelized bananas, enhancing their depth and complexity.
• 4 large egg yolks: Egg yolks are the key to a rich, stable custard. They provide structure and a beautiful golden color.
• 24 g (3 Tbsp) cornstarch: Cornstarch acts as a thickening agent, ensuring the custard sets properly and has a smooth consistency.
• 5 ml (1 tsp) alcohol-free vanilla extract: Vanilla extract enhances the overall flavor profile, adding a warm and inviting aroma. Be sure to use alcohol-free if you prefer.
• 1/2 tsp ground cardamom: This is where the magic happens! Cardamom lends a warm, floral, and slightly citrusy note that beautifully complements the bananas.
• 1/4 tsp salt: A pinch of salt balances the sweetness and enhances the other flavors.
• 200 g (≈7 oz) vanilla wafer cookies: These classic cookies form the base of the pudding, providing a delightful crunch.
• 30 ml (2 Tbsp) unsalted butter, melted: Melted butter binds the crushed vanilla wafers together, creating a sturdy crust.
• 30 ml (2 Tbsp) unsalted butter, for caramelizing bananas: Butter is essential for creating the luscious caramel sauce that coats the bananas.
• 30 g (2 Tbsp) toasted coconut flakes – garnish: Toasted coconut flakes add a tropical aroma and a delightful textural contrast.
• 30 g (2 Tbsp) sliced almonds, toasted – garnish: Toasted sliced almonds provide a satisfying crunch and a nutty flavor.
• 30 ml (2 Tbsp) caramel sauce – drizzle (optional homemade): A drizzle of caramel sauce adds an extra layer of sweetness and visual appeal. Homemade is best, but store-bought works in a pinch!

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• Vanilla Wafers: Graham crackers can be used as a substitute for vanilla wafers, though the flavor will be slightly different.
• Whole Milk & Heavy Cream: You can use a combination of half-and-half and milk, but the custard won’t be as rich.
• Cardamom: If you’re not a fan of cardamom, you can substitute with a pinch of nutmeg or cinnamon, but the flavor profile will change.

Detailed Step-by-Step Instructions

1. Prepare the Crust: Preheat your oven to 180°C (350°F). This ensures the crust bakes evenly and becomes delightfully crisp. Crush the vanilla wafer cookies into fine crumbs – a food processor works best, but a zip-top bag and rolling pin will do! Mix the crumbs with the melted butter until well combined. The butter binds the crumbs, creating a stable base. Press this mixture firmly and evenly into the bottom of your 20cm (8-inch) glass baking dish. Bake for 8 minutes, or until lightly golden and set. Allow the crust to cool completely before adding the custard. A cooled crust prevents the custard from melting and maintains distinct layers.
2. Infuse the Custard Base: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, bringing the mixture *just* to a simmer. Do not boil! Simmering gently infuses the cream with a subtle warmth that enhances the overall flavor.
3. Whisk the Egg Yolk Mixture: While the milk and cream are heating, in a separate bowl, vigorously whisk together the egg yolks, granulated sugar, cornstarch, ground cardamom, and salt. Whisk until the mixture is pale yellow and smooth. This step is crucial for a silky-smooth custard; ensure all ingredients are fully incorporated. The cornstarch acts as a thickening agent, while the cardamom provides the signature aromatic flavor.
4. Temper the Egg Yolks: This is a vital step to prevent scrambling! Slowly drizzle about a third of the hot milk-cream mixture into the egg yolk mixture while whisking constantly. This gradually raises the temperature of the egg yolks, preventing them from cooking too quickly when added to the saucepan. Once tempered, pour the entire mixture back into the saucepan.
5. Cook the Custard: Return the saucepan to medium-low heat. Cook, stirring *constantly* with a whisk, until the custard thickens and coats the back of a spoon. This usually takes about 5-7 minutes. The custard is ready when you can run your finger across the back of the spoon and the line holds its shape. Remove from heat and stir in the vanilla extract. Let the custard cool slightly before assembling.
6. Caramelize the Bananas: While the custard cools, prepare the caramelized banana swirl. Melt the 30ml (2 tbsp) of butter in a non-stick skillet over medium heat. Add the sliced bananas and sprinkle with the light brown sugar. Cook, turning gently, for about 3-4 minutes, or until the bananas are golden brown and the sugar has caramelized into a rich, amber sauce. Be careful not to burn the sugar! Transfer the caramelized bananas to a plate and let them cool.
7. Assemble the Pudding: Spread a thin layer of the warm custard over the cooled baked crust. Arrange a layer of plain banana slices over the custard. Dot the caramelized banana pieces over the plain bananas. Pour the remaining custard over the bananas, smoothing the top with a spatula.
8. Chill and Set: Cover the baking dish with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight. This allows the pudding to set completely and the flavors to meld together beautifully.
9. Garnish and Serve: Before serving, drizzle the top with caramel sauce (if using) in a decorative zig-zag pattern. Sprinkle generously with toasted coconut flakes and toasted sliced almonds. Add a few fresh banana slices for a pop of color and freshness. Serve in clear glass bowls or plates to showcase the beautiful layers.

The Science of Cardamom and Banana

Cardamom and banana are a surprisingly harmonious pairing. The floral, citrusy notes of cardamom beautifully complement the sweetness of banana, creating a complex and intriguing flavor profile. Cardamom contains compounds that enhance the perception of sweetness, meaning you might even be able to reduce the amount of sugar slightly without sacrificing flavor. The warmth of cardamom also balances the coolness of the custard, making this pudding incredibly comforting.

Tips for the Perfect Caramelized Bananas

Achieving perfectly caramelized bananas requires a little attention. Use a non-stick skillet to prevent sticking and burning. Don’t overcrowd the pan; work in batches if necessary. Light brown sugar is preferred over granulated sugar because it contains molasses, which adds depth of flavor and helps with caramelization. Keep a close eye on the bananas and stir frequently to ensure even cooking and prevent burning.

Choosing the Right Bananas

The ripeness of your bananas is crucial for this recipe. For the layers, you want bananas that are ripe but still firm enough to hold their shape. For the caramelized banana swirl, slightly overripe bananas are ideal – they’ll caramelize more quickly and develop a richer flavor. Avoid using bananas that are bruised or mushy, as they will fall apart during cooking.

Make-Ahead and Storage Instructions

This Cardamom Infused Banana Pudding is an excellent make-ahead dessert. It can be assembled up to 24 hours in advance and stored in the refrigerator. The flavors will actually improve as it sits! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the crust may soften slightly over time.

Frequently Asked Questions (FAQ)

• Can I use a different type of cookie for the crust? Yes, you can! Graham crackers or shortbread cookies would also work well.
• Can I make this pudding without alcohol? This recipe is specifically designed to be alcohol-free.
• Can I substitute the heavy cream? While heavy cream provides the richest texture, you can substitute it with half-and-half, but the custard will be slightly less thick.

This Cardamom Infused Banana Pudding with Caramelized Banana Swirl is a truly special dessert that’s sure to impress. The combination of flavors and textures is simply irresistible! Don’t forget to save this recipe to your Pinterest board for later!

Cardamom Infused Banana Pudding With Caramelized Banana Swirl

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• Author: Lila Crawford
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This banana pudding recipe elevates the classic Southern dessert with cardamom-infused custard and a luscious caramelized banana swirl. It’s a comforting yet sophisticated treat perfect for any occasion.

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Ingredients

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• 4 bananas (sliced)
• 2 bananas (sliced, for caramelizing)
• 240 ml (1 cup) whole milk
• 240 ml (1 cup) heavy cream
• 100 g (1/2 cup) granulated sugar
• 50 g (1/4 cup) light brown sugar
• 4 large egg yolks
• 24 g (3 Tbsp) cornstarch
• 5 ml (1 tsp) vanilla extract
• 0.5 tsp ground cardamom
• 0.25 tsp salt
• 200 g (≈7 oz) vanilla wafer cookies
• 30 ml (2 Tbsp) butter (melted, for crust)
• 30 ml (2 Tbsp) butter (for caramelizing)
• 30 g (2 Tbsp) toasted coconut flakes
• 30 g (2 Tbsp) toasted sliced almonds
• 30 ml (2 Tbsp) caramel sauce (optional)

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Instructions

1. Prepare the Crust: Crush cookies, mix with melted butter, and bake at 180°C (350°F) for 8 minutes. Cool completely.
2. Infuse Custard Base: Heat milk and cream to a simmer.
3. Whisk Egg Yolks: Whisk yolks, sugar, cornstarch, cardamom, and salt until smooth.
4. Temper Egg Yolks: Slowly drizzle hot milk into yolks while whisking, then return to saucepan.
5. Cook the Custard: Cook, stirring constantly, until thickened (5-7 minutes). Stir in vanilla. Cool slightly.
6. Caramelize Bananas: Melt butter, add bananas and brown sugar, cook until golden (3-4 minutes).
7. Assemble Pudding: Layer custard, bananas, and caramelized bananas in a baking dish.
8. Chill and Set: Cover and refrigerate for at least 4 hours.
9. Garnish and Serve: Drizzle with caramel, sprinkle with coconut and almonds, and serve.

Notes

For optimal flavor, use speckled ripe bananas. Tempering the egg yolks is crucial to prevent scrambling. Allowing the pudding to chill overnight enhances the flavors.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking, Stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 450 kcal
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 100 mg