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Happy Monday, y’all! Popping in for a quick post — another recipe from my cookbook!

Since I was writing a Southern cookbook, I knew I absolutely had to include some kind of banana pudding recipe. But I also wanted to put a fun twist on it, and something that was on my list of things to make was a fun spiced caramel sauce for fall. I didn’t have anything specific to pair it with though, so it was the perfect opportunity to combine the two!

This banana pudding was also partially inspired by Magnolia Bakery and the various insane versions they feature in their bakeries and post on instagram! Pumpkin gingersnap??? Sweet and salty (with pretzel and Oreo pieces)??? Please. I cannot. I’m dying to try their Chocolate Hazelnut Banana Pudding as well. One day I will get my hands on them. One day. 😉

But for now, Spiced Honey Caramel and little banana pudding trifles will have to tide me over. I’m not sure if banana pudding is usually an autumn thing, but it’s so nostalgic and comforting and the spiced caramel sauce just amplifies all that. The caramel is also good drizzled over like, anything. Ice cream, brownies. A spoon. So good!

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Banana Pudding Trifles with Spiced Honey Caramel Sauce

Prep Time: 30

Cook Time: 30

Chill time: 4

Total Time: 5

Ingredients

Spiced Honey Caramel Sauce

1 cup sugar
6 tbsp cold butter diced
¼ cup heavy cream
⅓ cup honey
¼ tsp cinnamon
⅛ tsp nutmeg
Pinch of salt

Banana Pudding

½ cup sugar
3 tbsp all-purpose flour
Pinch of salt
2 cups whole milk
3 large egg yolks lightly beaten
1 tsp vanilla extract
1 box vanilla wafers crushed
5-6 large bananas sliced

Whipped Cream

1 cups heavy cream
3 tbsp powdered sugar
1 tsp vanilla

Instructions

To make the caramel sauce, place sugar in a medium saucepan over medium heat. Stir occasionally until sugar begins to clump together. Continue cooking until clumps begin to melt and turn amber in color. Stir occasionally until completely melted. While stirring, add cubed butter a little at a time, stirring quickly to incorporate. Gradually add cream until incorporated. Reduce heat to low and continue cooking for an additional minute. Remove from heat and stir in honey, spices, and salt. Let cool completely before using. (Caramel sauce can be made in advance and kept in a sealed container at room temperature.)
To make the pudding, combine sugar, flour, and salt in a large saucepan. Stir together milk and egg yolks. Add milk mixture to dry ingredients in saucepan and cook, stirring constantly, over medium-low heat for 10-15 minutes, or until mixture is very thick and pudding-like in texture. Remove from heat and immediately press a piece of plastic wrap over the surface of the pudding. Let pudding cool completely. Refrigerate for 3-4 hours, or until well chilled.
To make the whipped cream, whip cream, powdered sugar, and vanilla on high speed with an electric mixer until stiff peaks form. Use immediately.
To assemble the trifles, spoon a layer of pudding into the bottom of 6-8 cups (number of servings will vary depending on the size of cups used). Top with crushed vanilla wafers, whipped cream, caramel sauce, and sliced bananas. Repeat layers if using large cups. Store covered in the refrigerator until ready to serve.