Boozy Bourbon Banana Pudding

This recipe is featured in the 2020 Holiday Cuisine and Cocktail Recipe Guide made in collaboration with Barry Johnson of Bartender Barry.

One dish that sparks a lot of debate at family gatherings, cookouts, or holiday festivities is banana pudding. This fan favorite dessert can easily take on a life of its own being with variations as cakes, trifles, cheesecakes, and in more traditional forms as a layered custard dish. Of all the banana puddings I’ve tried in the world, Magnolia Bakery (based in New York) has that ranks far above the rest. Although Magnolia Bakery offers shipping, it can get a bit pricey. With a little help from the internet, and some personal preferences added, I was able to create my own version to have whenever I please.

This take on the world-renowned banana pudding is perfectly sweet and creamy. Bourbon is the added spirit of choice and truly amps up the flavor when combined with sweetened condensed milk, heavy whipping cream and instant vanilla pudding. In addition to the traditional Nilla wafers we know and love, my pudding recipe is also layered with lemon snaps, caramel, and just ripe bananas.

Be sure to check out the recipe below and if you like boozy desserts, don’t forget to check out the Praline Prince Cocktail by my friend Barry Johnson of Bartender Barry, which pairs perfectly with this banana pudding recipe.

Bourbon Banana Pudding Recipe

Time: 6 Hours 15 minutes | Prep Time: 15 Minutes | Cook Time: 6 Hours

Ingredients

• Sweetened Condensed Milk (14 ounces
• 1 1/2 Cups Water
• 1 Pack Instant French Vanilla Pudding (3.4 ounces)
• 3 cups Heavy Whipping Cream
• 1.5 ounces Bourbon
• 6 Bananas (Just Ripened)
• 2 Cups Nilla Wafers
• 1 Cup Caramel for Topping

Instructions

1. In a medium-sized bowl beat together the sweetened condensed milk and water until well combined.
2. Add the french vanilla pudding mix to the diluted sweetened condensed milk, and whisk until pudding is fully dissolved. Cover bowl and place in refrigerator until solidified. (This typically takes 2-3 hours). Once solidified, remove from refrigerator, and continue recipe.
3. Place heavy whipping cream and bourbon into the bowl of a standing mixer. Beat on medium speed until cream stiffens into a whipped cream texture. Fold solidified french vanilla pudding into whipped cream with a spatula until evenly mixed. Beat for another minute in the standing mixer until no streaks of pudding exist.
4. Prepare dessert in a trifle dish or in individual versions. To assemble the dessert, arrange 1/3 of the Nilla wafers and lemon snaps covering the bottom of the dish, followed by a layer of bananas, and top with a layer of pudding. Drizzle the top with 1/3 cup of caramel. Repeat this step two more times.
5. Cover with plastic wrap and place in the refrigerator to chill at least 4 hours to overnight. (Overnight produces the best results.)