fbpx kennethtemple.com

Whiskey Banana Pudding

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Whiskey Banana Pudding

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

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.

Whiskey Banana Pudding

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?

Meal Ideas:

Recipe:

Whiskey Banana Pudding

Whiskey Banana Pudding

Whiskey Banana Pudding- This recipe is a Southern Classic and 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 to the banana pudding.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American, Southern
Servings 8
Calories

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 egg yolks
  • 1 teaspoon banana extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 1 pack wafers
  • 6 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 1/3 of banana pudding, wafers, banana; repeat and finish last layer with whipped cream and garnish with mint.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Cooked this recipe?Let me know how it was!

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Tired of Cooking the Same Thing?

Subscribe today and receive weekly inspiring and flavorful recipes.

We have exclusive properties just for you, Leave your details and we'll talk soon.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incid idunt ut labore ellt dolore.

Tired of Cooking the Same Thing?

I know finding cooking inspirations can be hard. Subscribe today and receive weekly inspiring and flavorful recipes.