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.

Here’s a few tools I think you’ll need to successfully pull this recipe off:

Anchor Hocking 4907 6-Piece Glass Prep Bowl Set, Clear

Winware Stainless Steel 4.5 Quart Sauce Pan with Cover

Winco Stainless Steel Piano Wire Whip, 10-Inch

OXO Good Grips 4-Cup Angled Measuring Cup

Stainless Steel Measuring Cups And Measuring Spoons 10-Piece Set, 5 Cups And 5 Spoons

Whiskey Banana Pudding

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American, Southern
Servings: 8
Author: Kenneth


  • 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


Will remain fresh for 5 days in the refrigerator. Feel free to omit the whiskey, or try with your favorite liquor. If you do omit the liquor increase half and half to 3 cups and reduce cornstarch to 3 tablespoons.

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