Classic Banana Pudding With Flambéed Bananas

50 min | intermediate

Two individual banana pudding parfaits in clear footed dessert glasses, layered with pale vanilla pudding, banana slices, vanilla wafers, and whipped cream; the front glass is topped with a swirl of whipped cream and caramelized banana slices, with extra wafers scattered on a white wooden table and a striped cloth in the background.

Recipe by Eunice Published Oct 6, 2025

Prep Time	Cook Time	Total Time
30 min	20 min	50 min

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Introduction

This classic banana pudding takes the cozy Southern dessert you love and dresses it up with a rich, from-scratch vanilla custard.

Layers of creamy pudding, soft vanilla wafers, and fresh bananas get a restaurant-style twist with buttery rum-flambéed bananas on top.

It is perfect for potlucks, holidays, or any make-ahead dessert when you want comfort food that still feels a little fancy.

Two small glass cups of banana pudding layered with vanilla wafers and banana slices, topped with a swirl of whipped cream, cinnamon, and caramelized (flambéed) banana rounds; a whole banana and sliced banana pieces sit on the white wooden surface in the background.

How to Make Classic Banana Pudding With Flambéed Bananas

Prep mode (keeps screen active)

Make the vanilla pudding base

In a medium bowl, whisk the egg yolks, granulated sugar, and cornstarch until very smooth and pale.

In a medium saucepan, combine the whole milk, heavy cream, and a pinch of salt.

Warm over medium heat until the mixture is steaming but not boiling.

Slowly whisk about 1 cup of the hot milk mixture into the egg mixture to temper it and prevent scrambling.

Pour the tempered egg mixture back into the saucepan while whisking constantly to keep the pudding smooth.
Cook and chill the pudding

Cook the pudding over medium heat, stirring constantly with a heatproof spatula, until it thickens and bubbles, 5 to 8 minutes.

Lower the heat to medium low and cook 1 minute more while stirring to cook out the cornstarch taste.

Remove from the heat, then whisk in the butter, vanilla extract, and banana extract until fully combined.

Pour the hot pudding through a fine mesh strainer into a clean bowl to catch any lumps.

Press plastic wrap directly onto the surface of the pudding, then chill until very cold, at least 2 hours.

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Prepare the bananas and wafers

Just before assembling, slice the ripe bananas for the layers into coins about ¼ inch thick.

If you want extra insurance against browning, gently toss the slices with a teaspoon of lemon juice.

Set out the vanilla wafers and choose a 2 quart dish or individual glasses for layering.
Whip the cream

Place a mixing bowl and beaters in the fridge for 10 minutes so the cream whips quickly.

Pour the cold heavy whipping cream into the chilled bowl and beat on medium speed until slightly thickened.

Add the powdered sugar and vanilla extract, then beat until medium peaks form that hold their shape but still look soft.

Keep the whipped cream chilled until you are ready to top the pudding.
Assemble the banana pudding layers

Give the chilled pudding a good whisk to loosen it so it spreads smoothly.

Spoon a thin layer of pudding over the bottom of your dish to anchor the wafers.

Add a layer of vanilla wafers, followed by a layer of banana slices, then cover with more pudding.

Repeat the layers until you use all the wafers and bananas, finishing with a layer of pudding on top.

Cover the dish and chill at least 2 hours or up to overnight so the wafers soften.

Just before serving, spread the whipped cream evenly over the chilled pudding.

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Make the flambéed banana topping and garnish

In a large skillet, melt the butter over medium heat, then stir in the brown sugar and cinnamon.

Add the diagonally sliced bananas in a single layer and cook until lightly caramelized on the bottom, about 2 minutes.

Gently flip the slices and cook the other side until golden and tender, about 1 to 2 minutes more.

Remove the pan from the heat and carefully pour in the dark rum around the bananas, not directly on them.

Turn off any overhead fan or hood while you flambé for safety.

Return the pan to the heat and use a long lighter to ignite the rum fumes at the edge.

Let the flames burn off on their own, then gently swirl the pan to coat the bananas in the sauce.

Spoon the warm flambéed bananas and sauce over the whipped cream and finish with crushed vanilla wafers.

Two individual glasses of banana pudding layered with vanilla pudding, whipped cream, banana slices, and vanilla wafers. Each is topped with a swirl of whipped cream, cinnamon dusting, and two caramelized banana rounds; extra wafers and a banana sit blurred in the background.

Substitutions

Use 2% milk instead of whole milk: You can swap the whole milk for 2% milk and keep the rest of the recipe the same. The pudding will be a touch lighter but still creamy because the heavy cream and cornstarch give plenty of body.
Swap vanilla wafers for shortbread cookies: Shortbread cookies bring a buttery, melt-in-your-mouth texture and still soften nicely under the pudding. They make the dessert taste a bit richer and more bakery style without changing the classic beige look.
Replace dark rum with apple juice and extra vanilla: If you prefer no alcohol, use 1 tablespoon apple juice plus an extra ½ teaspoon vanilla in the skillet. You still get a glossy sauce with warm flavor, just a little sweeter and more kid friendly.

Tips

Temper the eggs slowly: When you add the hot milk to the yolks, pour in a thin stream and whisk the whole time so the yolks warm gently and do not curdle.
Watch for pudding bubbles, not just thickness: The pudding is fully cooked when it thickens and gives slow lava like bubbles that plop, which means the cornstarch is activated.
Strain for the smoothest texture: Running the hot pudding through a fine mesh strainer catches any tiny cooked egg bits or cornstarch lumps for a silky spoonful.
Give the pudding plenty of chill time: Cold time lets the starch set and the wafers soften, so try to give the dessert at least several hours in the fridge before serving.
Flambé with a clear workspace: Keep kids and pets out of the kitchen, use a long lighter, and never lean over the pan while the alcohol ignites.
Try individual servings for parties: Layer the pudding, wafers, and bananas in small jars or glasses, then add whipped cream and a spoonful of flambéed bananas on top for easy serving.

Nutrition Facts ^*

Energy	1196	kcal
Protein	12	g
Total Fat	57	g
Carbohydrates	157	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my pudding still runny after chilling?: Most often the pudding did not cook long enough to fully thicken the cornstarch. Next time, keep it over medium heat until it bubbles with thick, slow pops and coats the back of a spoon. If it is only slightly loose, extra chill time in the fridge can also help it firm.
How can I fix lumpy pudding?: Lumps usually come from eggs cooking too fast or from cornstarch clumping. Press the warm pudding through a fine mesh strainer into a clean bowl to smooth it out. A quick whisk afterward will bring it back to a glossy texture.
Can I make this banana pudding without alcohol?: Yes, you can skip the rum completely and cook the bananas in the butter, brown sugar, and cinnamon only. For a flavor boost, add a splash of apple juice or a little extra vanilla once the pan is off the heat.
How far ahead can I assemble the banana pudding?: You can assemble the pudding with wafers and banana slices up to 24 hours ahead. The bananas will soften and the wafers will become cake like, which many people love. For the freshest look, add whipped cream and flambéed bananas just before serving.
How should I store leftovers and how long do they keep?: Cover the dish tightly and store leftovers in the fridge for up to 3 days. The bananas will darken a bit and the wafers will get softer, but the flavor stays delicious and very nostalgic.