Salted caramel is one of my favorite flavors, and it really shines through with this banana pudding recipe. Homemade caramel sauce with a sprinkle of sea salt over creamy banana pudding. Be sure to use ripe bananas!
Gather your ingredients. Evenly add the sugar onto the bottom of a heavy saucepan over medium heat.
Stir with a heat proof spatula until the sugar begins to melt and develop a darker color, about 10 minutes. Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 3 minutes.
Remove the sugar from heat and whisk in the cubed butter until mixed. Slowly and carefully whisk in the 1/2 cup heavy cream. It will begin to bubble. Stir in the sea salt and transfer the caramel to a glass container to cool while you prepare the pudding.
In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes (or banana cream).You can either use 1 large box of banana cream pudding mix or 2 small boxes of vanilla and banana.
In a separate bowl, stir together the cream cheese and condensed milk.
In the bowl of an electric 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 until ready to serve.
When ready to serve, place the 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. Serve this up any way you’d like, a baking dish, tall glasses, ramekins, or mason jars.