Banana Pudding with Salted Caramel Sauce Recipe

Greetings from the Gulf of Oman! I’m currently on vacation in beautiful Zighy Bay, a remote fishing village on the Musandam Peninsula on the northern tip of Oman. After a 13-hour flight and a 2-hour drive, I met up with my family for the start of our adventures abroad.

The trip is a chance to experience the culture and cuisine of Oman and nearby Dubai. And I’ve been drawing inspiration from so many of the ingredients and dishes I’ve enjoyed so far, from traditional Arabic flatbreads and spicy curries to chicken shawarma and creamy hummus.

Homemade Salted Caramel Sauce

While I’m currently 6,829 miles away from my New York City kitchen, no distance was going to keep me from sharing this quick and easy recipe for classic banana pudding. The creamy pudding is layered with sliced bananas, crunchy Nilla Wafers and homemade salted caramel sauce, which adds the perfect savory twist to this southern-inspired sweet.

This crowd-friendly dessert can be prepared in a large serving dish or portioned out into smaller glass containers for eye-catching individual servings topped off with a pinch of large-flake sea salt. Slice up those bananas and stay tuned for much more to come from my culinary adventures overseas!

Homemade Salted Caramel Sauce

Banana Pudding

Homemade Whipped Cream

Banana Pudding with Homemade Salted Caramel Sauce

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Banana Pudding with Salted Caramel Sauce

Satisfy your sweet tooth with this recipe for cool and creamy Banana Pudding layered with fresh bananas, silky salted caramel sauce and crunchy Nilla Wafers.
4 from 1 vote
Banana Pudding with Salted Caramel Sauce Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 12 servings


For the salted caramel:

  • 1 cup sugar
  • 6 Tablespoons unsalted butter, at room temperature and cubed
  • 1/2 cup heavy cream, at room temperature
  • 2 1/2 teaspoons sea salt

For the banana pudding:

  • 4 cups whole milk
  • 1 (3.4-oz.) box instant vanilla pudding
  • 1 (3.4-oz.) box instant banana pudding
  • 1 (8-oz.) package cream cheese, softened
  • 1 (14-oz.) can sweetened condensed milk
  • 1 cup cold heavy cream
  • 6 large bananas, sliced
  • Nilla Wafers or shortbread cookies (See Kelly's Notes)


Make the salted caramel:

  • Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes.
  • Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. (It will bubble vigorously.) Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding.

Make the banana pudding:

  • In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes.
  • In a separate medium bowl, stir together the cream cheese and condensed milk.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high speed until stiff peaks form.
  • Fold the whipped cream into the cream cheese mixture.
  • Stir the cream cheese mixture into the pudding until well combined. Refrigerate the pudding until ready to serve.
  • When ready to serve, place a layer of Nilla Wafers on the bottom of your serving dish, and then top the wafers with a layer of the pudding, followed by a layer of sliced bananas and a drizzle of the salted caramel sauce. Repeat the layers as needed. (See Kelly's Notes.)

Kelly's Notes:

  • The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins.
  • When making caramel, it's really important to use a heavy-bottomed saucepan and to never turn your back on the sugar. It can change from amber to black in a second!
  • This recipe will yield about 1 cup of caramel. Use a portion of it with the pudding and save the rest, stored in an airtight container in the fridge, for sundaes ... or for eating by the spoonful.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Pudding recipe adapted from Food Network.

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Calories: 320kcal, Carbohydrates: 35g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 64mg, Sodium: 533mg, Potassium: 340mg, Fiber: 1g, Sugar: 28g, Vitamin A: 780IU, Vitamin C: 5.3mg, Calcium: 116mg, Iron: 0.2mg

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  1. The banana bread with cream cheese swirl in the middle looks amazing thanks for the recipe.

  2. my son loves banana cream pie and I begrudgingly make it for him on Thanksgiving but I don’t care for it and sadly most of it gets thrown out, but this actually sounds delish! Will try, thanks!

  3. Hi Kelly! I had a hard time with the caramel, along with the others above. Perhaps a 6 on my electric stove was too hot? It looks a bit lighter in color than yours, but has a bitter taste. Out of butter so will serve without caramel. No problem! My question is, do you have any tips for cleaning my saucepan? Thanks!!

    1. Hi Ashley! I’m sorry you had an issue with the caramel. Yes, there’s a chance the electric burner was a bit hot, but in terms of cleaning the pan, you can add very hot water to the sugar and boil it slightly until it melts then carefully discard it. Hope that helps!

  4. Made this tonight…the pudding is delicious and went together a lot quicker than I had imagined. The caramel wasn’t difficult…or so I thought. It looks great, perfect consistency, but has quite a bitter after taste. Any ideas as to why or troubleshooting suggestions? Thanks in advance!

    1. Hello! There’s a chance the sugar may have cooked a bit long if it’s tasting bitter, as it may be slightly burned (which is causing that aftertaste).

  5. Hi Leslie – I’m sorry you didn’t enjoy the recipes. I’ve made both many times and never experienced that flavor or the burning. Did you use a heavy-bottomed saucepan?

  6. Just finished making this for Christmas dinner. Can’t wait to eat it! Put a little bourbon in the caramel sauce-I’m from Kentucky, couldn’t resist. I’m going to use pepperidge farms bourdeaux cookies instead of vanilla wafers. May just skip dinner. Yum:)

  7. Oh, that looks excellent. I love the miniature jars as serving dishes. I think I might try this in champagne glasses, with carefully layered wafers and pudding. :)

  8. I’ve never tried banana pudding but I LOVE salted caramel. Anything with salted caramel has got to be good.

  9. What a dessert! Awesome, beautiful pics, we cannot miss it with his caramel salted sauce, thank you, some people will be happy, have a nice evening, liên

  10. Have to admit, this post made me a little bit weak in the knees. Especially when I got to the picture where the butter is melting in the caramel sauce….*drool*

    Happy Blogging!
    Happy Valley Chow

  11. I am over 60 years old and have lived in the South all my life. I’ve never eaten banana pudding with instant pudding, condensed milk, and Cool Whip. We use old-fashioned “boiled custard”, bananas, and Nabisco Nilla Wafers, period,. I love banana pudding and my children love it, Oh, I forgot! Once a (much younger) friend generously brought a version of banana pudding to my home after a death in the family. It had the Cool Whip/instant pudding thing in itl We appreciated the gesture, but none of us ate it. It just can’t compare to the version on the Naisco box.

    1. Thanks for your note, Jackie. I’m all for the old fashioned banana pudding, and this recipe is just a quick-fix alternative paired with homemade salted caramel.

  12. This is simply calling my name. I wish I had one for breakfast right now. Oh, wait! It has banana in it, it’s totally acceptable to eat for breakfast!
    Thanks for sharing and thank you for the lovely comment left on my guest post (Meyer Lemon Tart) left on Sommer’s (A Spicy Perspective) blog

  13. This has my name all over it! I’m a sucker for anything with bananas, but especially banana pudding. Hope you had a great trip!

  14. Oh goodness, this looks SO good. I love banana pudding. And salted caramel always wins me over!

  15. I made the banana pudding with salted caramel sauce last night for friends who were over for dinner. To say that I now rank as their favorite cook would be an understatement. There’s just something about the extra creamy goodness of banana pudding that brings us back to childhood and the kick of the salted caramel takes us back to today…that’s quite a trip for a bowl of pudding. Thanks, Kelly, for a truly yumbola treat that puts a great twist on an old favorite.

  16. MMM salted carmel is my addiction and drizzled on top of banana pudding sounds too good to be true! Enjoy your vacation!

  17. I loved salted caramel, but sometimes fail when making it. Do you think it would be possible to substitute a really good salted caramel sauce from the jar?

  18. Oh yum, this looks divine! I absolutely love the combinations of banana and salted caramel!

  19. The salted caramel sauce sounds amaaaazing! I am thinking that that would be absolutely delicious over ice cream :).

  20. Oh my gosh – YUM. I could have some of this for breakfast right now! I wish I did!!!

  21. WOWser!!! This recipe made me stop in my tracks!!! I love banana’s and caramel, perfect combination. Thanks for sharing :)

  22. This looks so freaking unreal. I want to bathe in that sauce!! And so jealous of your travels! Have fun!!

    1. Thanks, Colette! I love making pudding with cream cheese because I think it adds the perfect tangy element to offset the sweetness. Enjoy!

  23. Wow! Girl, I can’t believe you thought of us by sharing a recipe while you are away on vacation! Oooh, so sublime…Homemade Salted Caramel Sauce over Banana Pudding! Swooning! xo

  24. What an incredible experience! Hope you’re having the time of your life. This banana pudding is beautiful, rich and just what our Southern summers call for here in Texas… thanks for sharing!

  25. Kelly! I want to eat this caramel sauce with a spoon, please. Have SO MUCH FUN on vacay! I’m going on vacay this weekend and can’t hardly wait!

  26. oh yum! the pudding looks great. and i am SO jealous of your trip! have a blast!! hope to hear more about it :)

  27. Have so much fun!!! I’m so happy for you but sad for me, I’m on a plane right now headed to your city! :( & :) Sooo when I saw this drop into my inbox, I about died. This looks amazing and I can NEVER say no to anything banana-related. So gorgeous, Kelly!

  28. wow Kelly! This looks amazing! I love banana anything! And your presentation is amazing! Enjoy your time away!

  29. The little portions of these look so perfect! And that caramel, woo girl! Enjoy the new food and culture, it’s always so amazing to be inspired by new tastes :-)

  30. This looks like the perfect treat after a long day…such a comforting, make-you-feel-good type of dish that can be enjoyed while kicking back.
    Yep, culinary explorations are some of the main highlights of traveling. I look forward to reading your upcoming posts about the trip and all the yummy food you will enjoy. I’m going to want “just a taste” of every dish you post lol (or maybe more).

  31. Kelly, the recipe is right up my alley. I have been wanting to make butterscotch or banana pudding for awhile and you just made a big case for banana.

    And vacationing in the Gulf of Oman…now that’s not a place you hear about people going to very often! I hope you post more about your trip!

  32. Hi Kelly! How fabulous! (The banana puddings AND the visit to Oman). My husband has been begging for banana pudding, so this is just in time. And enjoy Oman. My aunt did the expat thing and was in Oman for several years; she loved it, the food, the country’s beauty. Can’t wait to see how it inspires you.