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This whiskey banana pudding recipe is a shot to the Southern Classic.
It wasn’t eaten a lot in my family after my grandfather passed away but his legacy lives on because I’m making sure we have it in the family. I had to make it an adult version by adding a little whiskey.
Whiskey Banana Pudding
Cooking Tips:
Feel free to omit the whiskey, or try with your favorite liquor.
Can you make ahead?
Fridge: Yes, pudding will remain fresh for 5 days max.
latest Recipe Video:
Substitution Options:
If you do omit the liquor increase half and half to 3 cups and reduce cornstarch to 3 tablespoons.
what to serve with Whiskey Banana Pudding?
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Recipe:
📖 Recipe
Whiskey Banana Pudding
Ingredients
- ¾ cup sugar plus 2 tablespoons sugar
- 4 tablespoons cornstarch
- ¼ teaspoon salt plus a pinch
- 2 ¾ cups half and half
- ¼ cup whiskey
- 3 large egg yolks
- 1 teaspoon banana extract
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 1 pack wafers
- 6 medium bananas ripe, sliced
- 1 cup heavy cream cold
- mint sprigs garnish
Instructions
- In a pot combine, ¾ cups of sugar, cornstarch and salt. In a bowl mix together half and half, whiskey and yolks. Then add to pot and combine cut heat on medium and cook for 10 minutes constantly stirring or until mixture thickens. Remove from heat and stir in banana and vanilla extract. Then stir in butter, (strain into bowl if you have small lumps) transfer to a bowl and allow to cool for 30 minutes. Pop in fridge for 4 hours minimum or overnight.
- In a bowl whip 1 cup of cream, 2 tablespoons sugar and salt on high until cream is stiff. Spread whipped cream over pudding and serve cold.
- To assemble: in a cup or bowl add ⅓ of banana pudding, wafers, banana; repeat and finish last layer with whipped cream and garnish with mint.
Mrs. Miller says
Can't wait to make this!
zidane says
very nice pudding banana
CeCe says
I had to adjust slightly because I was using ingredients I already had and didn't have time to go to the store. So I used five ripe bananas, doubled the vanilla (no banana extract), and used olive oil for butter -- it tastes amazing! This was my first time making pudding and I'm so happy I found this recipe!