Banana pudding with sea salt vanilla bean caramel and brown butter vanilla wafers takes the delicious classic to the next level. After making banana pudding this way, we will never go back.

Banana pudding is incredible on its own. It created cult followings at spots like Magnolia Bakery, but our version takes banana pudding to the next level. We add both vanilla bean sea salt caramel and brown butter to the wafers because in this case, as we like to say, more is more. The sea salt caramel adds a little bit of saltiness while the brown butter adds nuttiness to the sweet vanilla wafers. This banana pudding is truly the ultimate banana pudding.

The components of the banana pudding:

Sea Salt Vanilla Bean Caramel: Once you start adding this to banana pudding, you aren’t going to want to have it any other way. The caramel and sea salt add the perfect additional flavor to the sweet vanilla pudding and wafers. It’s banana pudding heaven when this caramel layer is introduced. We often think that when caramel gets added to things it will make it too sweet, but this version with vanilla bean and sea salt does not do that. It is the perfect caramel-y, salty, component.
Brown Butter Vanilla Wafers: We add brown butter on just about everything we can and this banana pudding is no exception. The brown butter adds nuttiness to the pudding and is the perfect compliment to the vanilla wafers. We know it’s an extra step, but it adds so much flavor. After trying it this way we won’t go back and yes, we will keep adding brown butter on everything…

Vanilla Bean Pudding: You can’t go wrong with a classic vanilla pudding. This recipe uses whole milk and vanilla bean for the ultimate creamy, vanilla pudding. After it cools for a little bit we also fold in butter to ensure it is extra creamy.
Whipped Cream: The whipped cream has two uses in this banana pudding. The first half of it is folded into the pastry cream. This creates a slightly lighter pudding. The second half is used as a topping to finish the pudding. We strongly prefer to whip the cream from scratch as opposed to using a canned or tub version. Cream only takes two ingredients (heavy whipping cream and sugar, we also add vanilla but this is optional) and about 1 minute to make. The flavor is so much better when it is made from scratch.
Sliced Bananas: Unlike other baked goods (banana bread, anyone!), the bananas for this should not be overly ripe. We like a fully yellow (not green or brown) banana for optimal flavor and texture. Make sure to slice these right before assembly to ensure the bananas do not brown.

Tips for the best banana pudding:

Homemade pudding – although a mix will work here, it is worth the extra effort to make the pudding. We use vanilla bean and whole milk for the best flavor and texture.
Knowing when to remove the pudding from the heat – The trickiest part to making vanilla pudding is knowing when to remove it from the heat. Remove it right when it starts to look like lightly whipped cream. It will thicken slightly as it cools so it should be slightly thinner than a pudding when removing from the heat. Be sure to have a bowl and fine mesh sieve ready to strain the pudding after cooking.
Individual cups – Since this version of banana pudding has so many layers, for the prettiest presentation, we prefer to make them in clear, individual cups. This allows the layering of all the delicious components to show through.

FAQs:

How long do these last? These are best served the same day of assembly. They are perfectly delicious the next day, but the wafer layer loses all the texture. For the best result, serve and enjoy the same day.
Do I need to add the brown butter to the wafers? Brown butter makes pretty much everything better in our book and banana pudding is no exception, but this step can be removed. Instead of breaking the wafers in half and mixing them with the brown butter, simply leave them whole and layer them inside the pudding. Although it’s optional, we recommend it for the delicious flavor.

Can I use a pudding mix? Yes BUT… we of course strongly recommend making it from scratch. The pudding is the main part of the banana pudding, so taking the time to make the pudding is entirely worth it. That being said, a pudding mix will work.
Do I need to add the caramel? The caramel can be left out for a more classic version of banana pudding. We like the flavor and slight bit of flaky sea salt to balance the sweetness, but this is an entirely optional layer.

Banana Pudding with Salted Caramel and Brown Butter Wafers

Prep Time 1

Cook Time 1

Total Time 2

Servings 4

Ingredients

2 bananas sliced

Vanilla bean pastry cream:

2 cups whole milk
1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons cornstarch
1/3 cup granulated sugar
2 large eggs
4 tablespoons salted butter

Brown butter wafers:

4 tablespoons salted butter browned
3 cups vanilla wafers broken in half

Salted caramel:

1/3 cup heavy cream
1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon light corn syrup
1 teaspoon flaky sea salt
2 tablespoons salted butter

Whipped cream:

1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Instructions

Pastry Cream:

Set aside a bowl to cool the pastry cream with a fine-mesh sieve/strainer on top
In another bowl, whisk together the cornstarch and sugar. To the cornstarch and sugar, add in the eggs and whisk until smooth. Set aside the mixture
In a saucepan, pour in the milk and vanilla bean. Add the salt and mix. Place the mixture on medium-high heat until just under a boil. Be sure to stir the mixture occasionally to ensure the milk solids do not stick to the bottom of the pan
When the milk is warmed, add 1/3 of the hot milk into the egg mixture, whisking constantly to ensure the eggs do not cook. After it is combined, pour the egg-milk mixture back into the remaining ⅔ of the hot milk. Whisk over medium heat until the mixture is as thick as lightly whipped cream. It should just come just barely to a boil – be sure not to let it get beyond this as the cream will curdle. Remove from the heat and immediately pour through the sieve/strainer into the bowl. Do not leave the pastry cream in the pan as it will continue to cook.
Let the cream cool for 10 minutes, stirring occasionally. After 10 minutes, mix in the butter one piece at a time. Stir until smooth before adding the next piece of butter
Cover the bowl of pastry cream with plastic wrap. The plastic should press onto the pastry cream to keep it from developing a skin. After wrapping, place in the refrigerator to chill for about 30 minutes – 1 hour while making the other components

Salted Caramel:

In a medium pot, combine the sugar, water, and corn syrup (use a pan larger than the contents as it will bubble to ~4x the size). Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, around 8 minutes. Remove from the heat. (Complete step 2 while the mixture is becoming an amber color)
While the sugar is heating, pour the heavy cream and vanilla bean paste into a small pot and heat on medium-high until it is just under a boil. Remove from heat and set aside until the sugar is ready
Slowly pour the warmed cream into the amber sugar syrup. At first, the mixture will boil furiously but then will simmer down. Whisk until smooth and cool 5 minutes
One tablespoon at a time, add the butter to the caramel. Add the sea salt. Whisk constantly after each addition
Set aside. Note: the caramel will firm up so it may need to be slightly heated for a few seconds in the microwave before layering

Brown Butter Wafers:

Lightly break wafers into halves. Set aside
On medium heat, add 4 tablespoon of butter into a heavy saucepan
Stir constantly until brown bits form in the bottom of the pan and the butter starts to smell nutty
Once the butter is brown, turn off the heat and stir in the wafers, set aside

Whipped Cream:

Right before assembling, whip together heavy cream, sugar, and vanilla in the base of a stand mixer or with a hand mixer on medium high speed until soft peaks form

Assembly

Fold together the pastry cream and half the whipped cream (reserve the other half for serving)
Cut the bananas into slices (~¼ inch thick) and set aside
At this point, you should have all components ready – pastry cream, bananas, salted caramel, brown butter wafers, and whipped cream.
To layer the pudding, we do the following: a third of the pastry cream followed by a drizzle of caramel followed by 1/2 of the bananas followed by a layer of 1/2 of the wafers (complete one more time for 2 layers). Top with the final 1/3 of the pastry cream and top with whipped cream.
Note: you may have some caramel left over, add the amount to taste
Note: this can also be done in 4-6 glasses (~12 oz) or a large bowl/dish
Let it sit in the fridge for 1-4 hours and serve. This is best served the same day of assembly

Notes

Pastry cream adapted from one of our favorite bakeries of all time-Tartine.