Banana Pudding with Caramel Sauce and Nuts

Sena Wilson


I decided for the 4th to have a good ole American favorite dessert...banana pudding! This time with an updated twist as my hubby prefers no meringue. Unfortunately, I did not get a photo before it was all consumed. It certainly was easy to make, then chilled, and cool on the palette for a hot July 4th. It brought back childhood memories..delicious!

★★★★★ 2 votes
6 - 8 people
20 Min
5 Min
Stove Top


1 1/2 c
sugar, granulated
3 c
dash of salt
6 Tbsp
6 Tbsp
flour (level tbs.)
egg yolks
1 1/2 tsp
vanilla extract
1/2 box
vanilla wafers cookies (12 oz. box size)
large bananas, sliced (more if you prefer)
1/4 c
smucker's caramel sauce topping
1/3 c
nuts, chopped (i used walnuts)


1Mix together flour, sugar, and salt. Combine milk and egg yolks and stir well; add to flour mixture along with butter. Cook over medium heat, stirring constantly with a whip. When thickened (or starts to boil), remove from heat. Add vanilla.
2Line the bottom of an 8x8 baking dish with the first layer of vanilla wafers; top with sliced bananas. Cover with half of the cooked custard. Repeat with a layer of cookies and sliced bananas. Top with remaining custard.
3Add chopped nuts to top of pudding. Microwave the caramel sauce for approximately 30 seconds. Drizzle top of the banana pudding with the caramel sauce. Store in refrigerator until chilled. Serve.

About this Recipe

Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Soy Free
Other Tags: Quick & Easy, For Kids