Transform simple ingredients into an impressive dessert with this silky-smooth banana caramel pudding. This no-bake delight combines the natural sweetness of ripe bananas with a luxurious caramel coating, creating a sophisticated dessert that’s perfect for any occasion.
Ingredients
For the Caramel:
- 100g (1/2 cup) granulated sugar
- 2 tablespoons (30ml) water
For the Pudding:
- 3 medium ripe bananas
- 800ml (3 1/3 cups) whole milk
- 150g (3/4 cup) granulated sugar
- 25g (2 tablespoons) unsalted butter
- 20g (2 tablespoons) quick-dissolving gelatin
- 60ml (1/4 cup) warm water (for gelatin)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Caramel:
- Heat sugar and water in a saucepan over medium heat
- Cook without stirring until the mixture turns golden amber
- Immediately pour into a silicone mold, coating the bottom and sides
- Let the caramel cool and harden
- Prepare the Gelatin:
- Sprinkle gelatin over warm water in a small bowl
- Let stand for 5 minutes until softened
- Stir until completely dissolved
- Make the Pudding Base:
- Mash bananas until smooth
- Heat milk, sugar, and butter in a saucepan until just below boiling
- Remove from heat and add vanilla extract
- Stir in dissolved gelatin until well combined
- Add mashed bananas and mix thoroughly
- Assemble:
- Pour the mixture through a fine-mesh strainer into the caramel-lined mold
- Tap gently to remove air bubbles
- Let cool to room temperature
- Set:
- Refrigerate for 4-5 hours or overnight until completely set
- To unmold, dip the mold briefly in warm water
- Invert onto a serving plate
Nutritional Information
Per serving (8 servings):
- Calories: 285
- Protein: 6g
- Carbohydrates: 52g
- Fat: 7g
- Fiber: 1g
- Sugar: 48g
Time Requirements:
- Prep Time: 20 minutes
- Setting Time: 4-5 hours
- Total Time: 5 hours
Pro Tips and Tricks
- Banana Selection: Use fully ripe bananas with brown spots for maximum flavor
- Caramel Making: Watch carefully as it can burn quickly; look for an amber color
- Temperature Control: Ensure milk mixture is hot but not boiling when adding gelatin
- Straining: Don’t skip this step as it ensures a silky-smooth texture
- Unmolding: Use hot water briefly to release the pudding easily
Variations and Substitutions
- Milk Options:
- Coconut milk for tropical flavor
- Half-and-half for richer texture
- Plant-based milk (adjust gelatin accordingly)
- Flavor Enhancements:
- Add rum extract for adult version
- Include cinnamon or nutmeg
- Incorporate coffee powder
Frequently Asked Questions
Q: Why isn’t my caramel hardening properly?
A: Ensure you’re using the correct sugar-to-water ratio and cooking until amber colored.
Q: Can I use powdered gelatin instead of quick-dissolving?
A: Yes, but increase blooming time to 10 minutes.
Q: Why did my pudding become grainy?
A: Strain the mixture well and ensure bananas are thoroughly mashed.
Q: How long can I store this dessert?
A: Up to 3 days in the refrigerator, covered.
Storage and Make-Ahead Tips
Storage Instructions:
- Keep refrigerated in an airtight container
- Best consumed within 3 days
- Do not freeze as it affects texture
Make-Ahead Options:
- Prepare caramel up to 2 days ahead
- Make complete dessert 24 hours before serving
- Keep covered in refrigerator until ready to serve
- Unmold just before serving
This elegant dessert proves that simple ingredients can create spectacular results. Perfect for entertaining or when you want to make something special without spending hours in the kitchen.
