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Virgil's Real BBQ Banana Pudding Recipe


This recipe for banana pudding comes to us courtesy of Virgil's Real Barbecue and is a great way to impress guests at your next dinner event, tailgating party, or backyard barbecue.


For the banana caramel:

  • 2 pounds bananas, peeled
  • 6 ¼ ounces white sugar
  • 1 ounce light Karo syrup
  • 1 tablespoon banana liquor
  • ¼ teaspoon pure vanilla extract
  • 6 ½ ounces heavy cream

For the pastry cream:

  • 9 ounces milk
  • 2 ¼ ounces white sugar
  • 1 ounce all-purpose flour
  • 2 egg yolks
  • ¼ teaspoon pure vanilla extract
  • Pinch of salt

For the banana pudding:

  • 10 ounces heavy cream
  • 3 ounces banana caramel (see above)
  • 8 ounces pastry cream (see above)
  • 2 ounces white sugar
  • ½ ounce banana liquor
  • ½ teaspoon vanilla extract
  • 4 ounces vanilla wafers
  • 12 ounces bananas, peeled and cut on a bias into ½-inch thick slices
  • Crumbled vanilla wafers, for garnish


For the banana caramel:

Purée the bananas and 3 ¼ cups of the white sugar in a food processor. Place the bananas, Karo, remaining sugar, banana liquor, and the vanilla extract in a small saucepan over medium heat. Cook until the sugar dissolves. Add in the heavy cream, and bring to a boil. Remove from the heat, and transfer to a storage container. Refrigerate the mixture uncovered.

For the pastry cream:

Place all ingredients in a double boiler* over medium heat. Whisk the mixture continuously, until it has fully thickened. Transfer to a storage container, and place in the refrigerator.

For the banana pudding:

 Remove the banana caramel mixture from the refrigerator, and allow it to come to room temperature.

Whip the heavy cream until it forms a stiff peak. (To test, hold the whisk up to see if the cream forms a solid hook. If it doesn't, continue whipping.)

In a separate bowl, mix the banana caramel, pastry cream, sugar, banana liquor, and vanilla extract. Fold the mixture together with the heavy cream using a rubber spatula.

In a serving bowl, add 1/3 of the pudding mixture, and layer half of the vanilla wafers on top. Add another 1/3 of the pudding mixture, and layer the bananas on top. Layer the remaining vanilla wafers on top of the bananas. Lastly, add the remaining pudding mixture. Top with some crumbled vanilla wafers.

Refrigerate for a few hours prior to serving.