Spiked Banana Pudding

Southern Kitchen

Serves: 8

Hands On Time: 1 hour and 0 minutes

Total Time: 3 hours and 0 minutes


4 large egg yolks

1/2 cup cornstarch

2 tablespoons dark rum or bourbon

2 cups whole milk

1/2 cup sugar

2 teaspoons vanilla bean paste or vanilla extract

4 tablespoons unsalted butter, cut into small pieces

30 Nilla Wafers

4 ripe bananas, sliced

Whipped cream, for serving


Set up an ice bath by filling a large bowl with ice water.

In a medium bowl, whisk the egg yolks until smooth. Gradually whisk in the cornstarch until smooth. Whisk in the rum.

In large saucepan, bring the milk, sugar and vanilla to a low simmer, stirring, over medium heat. When the milk mixture is hot, ladle out about 1/2 cup of the mixture and, while whisking constantly, slowly pour into the egg yolk mixture. Pour the warmed egg yolk mixture into the saucepan. Continue to cook over medium heat, stirring frequently, until thickened.

Place the saucepan directly in the bowl of ice. Whisk in the butter, one piece at a time, until combined. Continue to stir the pudding mixture while the saucepan sits in the ice bath until it has cooled to room temperature. Place a piece of plastic wrap directly on top of the cooled pudding and refrigerate until chilled.

Once cool, layer the pudding with the Nilla Wafers and bananas. Serve with whipped cream.

About the recipe

A cool, creamy marriage of bright yellow pudding with banana chunks and Nilla Wafers is the perfect ending to a diner counter lunch or a Sunday supper with family. Give the dish a grown-up twist by adding a splash of rum to the pudding.