Banana Pudding With Vanilla Wafer Crumble

Prep Time
Cook Time
Ready In

Recipe: #17825

March 08, 2015

"This desert is humble and homey and there are many different varieties of recipes out there. But this one is different enough from the traditional version that it is good enough to serve in a sophisticated setting. Source: DAMGOOD SWEET cookbook."

Original is 6 servings


  • Serving Size: 1 (403.5 g)
  • Calories 935.5
  • Total Fat - 62.5 g
  • Saturated Fat - 24.6 g
  • Cholesterol - 2221.4 mg
  • Sodium - 282.7 mg
  • Total Carbohydrate - 53.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 34 g
  • Protein - 35.7 g
  • Calcium - 363.1 mg
  • Iron - 5.8 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.4 mg

Step by Step Method


Step 1

Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from teh heat ans whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning hte saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glassy and quite thick, 1 1/2 - 2 minutes longer. Transfer pudding to a clean bowl.

Step 2

Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.


Step 3

While the pudding sets, heat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12- 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325 degree F oven for 6 - 7 minutes if necessary.)


Step 4

Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like - this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)

Step 5

NOTE: This recipe can be easily increased and / or placed in a serving platter instead of the custard cups.


No special items needed.

5 Reviews

Daily Inspiration

What an interesting way to make banana pudding. The pudding was so easy to make and the cookie mixture was a nice addition. Instead of individual dishes, I elected to make it in one dish.


(7 Feb 2020)

Picky Palate

Simply delicious! Straight into my keepers it goes.


review by:
(15 Oct 2019)


Totally in dessert heaven with this one! Creamy and delicious banana flavors that had us digging to the bottom of the bowl for every last drop!


review by:
(2 May 2019)


So delicious! I think I am addicted! I used the booze of course. I knew it would be more flavorful that and so glad I did. You don't have to worry about it lasting 3 days. Three hours is more like it!


review by:
(17 Aug 2018)

Dippity Du Da Deb

So yummy and comforting to the tummy. We sure enjoyed this after lunch today!


(5 Nov 2017)

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