Salted Bourbon Banana Pudding Parfaits
A grown-up take on the classic Southern staple featuring homemade vanilla bean custard, buttery biscuit crumbles, and a hint of bourbon.
Most banana pudding recipes rely on instant mix and whipped topping, which results in a dessert that is more sugar than flavor. This version elevates the concept with a quick stovetop custard that takes less than ten minutes to thicken and uses real vanilla bean paste for depth.
The secret here is the bourbon. It adds an oaky, smoky undertone that cuts through the sweetness of the bananas and the richness of the cream. If you are serving kids, you can swap it for a teaspoon of lemon juice to prevent the fruit from browning, but for the adults, don't skip the booze.
Layer these in highball glasses or small jars about two hours before you plan to eat. This gives the cookies just enough time to soften into a cake-like texture without becoming mushy.
Ingredients
Vanilla Bean Custard
- 1/2 cup (100g) granulated sugar
- 3 tablespoons (24g) cornstarch
- 1/4 teaspoon fine sea salt
- 2 cups (480ml) whole milk
- 3 large egg yolks
- 1 tablespoon (14g) unsalted butter
- 2 teaspoons vanilla bean paste or extract
The Layers
- 3 ripe bananas, sliced into 1/4-inch rounds
- 1 tablespoon bourbon (optional)
- 1 cup (240ml) heavy whipping cream, chilled
- 1 tablespoon powdered sugar
- 20-24 vanilla wafer cookies or shortbread biscuits, roughly crushed
- Flaky sea salt for finishing
Instructions
- 1
Whisk the sugar, cornstarch, and fine sea salt in a medium saucepan until combined.
- 2
Slowly whisk in the milk and egg yolks until the mixture is smooth and yellow.
- 3
Place the pan over medium heat and whisk constantly for 5-8 minutes until the custard thickens enough to coat the back of a spoon.
- 4
Remove from heat immediately and stir in the butter and vanilla bean paste until incorporated.
- 5
Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until cool.
- 6
Toss the sliced bananas with the bourbon in a small bowl and let them macerate for 5 minutes.
- 7
In a separate bowl, whisk the heavy cream and powdered sugar until medium-stiff peaks form.
- 8
Fold one-third of the whipped cream into the cooled custard to lighten it up.
- 9
Assemble by layering crushed cookies, custard, banana slices, and a dollop of whipped cream into 4 glasses.
- 10
Repeat the layers once more, finishing with a final peak of whipped cream and a sprinkle of flaky sea salt.
Tips
- → Use bananas that are yellow with just a few brown speckles; overripe, mushy bananas will lose their shape entirely in the parfait.
- → If your custard has any lumps after cooking, pass it through a fine-mesh sieve while it is still hot for a professional texture.
- → Chill your mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream to get better volume.
FAQ
Can I make this dessert a day in advance?
You can make the custard up to two days ahead, but don't assemble the parfaits more than 4 hours before serving or the bananas will soften too much.
What is the best substitute for bourbon?
If you want to avoid alcohol, use a teaspoon of fresh lemon juice or simply extra vanilla extract to toss with the bananas.
Why did my custard stay runny?
The cornstarch needs to reach a gentle simmer to fully activate its thickening power. Ensure the mixture bubbles slightly before removing from heat.
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