Cracker Barrel Banana Pudding
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Cracker Barrel’s banana pudding is a tasty treat you can make at home. This recipe lets you create the same creamy pudding with fresh bananas and crunchy vanilla wafers. You’ll love how easy it is to make this classic dessert in your own kitchen.
The recipe takes about 40 minutes total, with 10 minutes of prep and 30 minutes of cooking. It makes 6 servings, each with 723 calories. You’ll need basic items like sugar, flour, milk, eggs, and bananas. The pudding is made from scratch, giving it a rich, homemade taste.
Exact Ingredients List
Here’s everything you’ll need to make Cracker Barrel’s famous banana pudding:
For the vanilla pudding:
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 4 egg yolks, beaten
- 3 tablespoons butter
- 2 ounces cream cheese
- 2 teaspoons vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 1 teaspoon sugar
For assembling:
- 48 vanilla wafers
- 2 large bananas
This recipe makes 6 servings. Each serving has about 723 calories. You’ll spend about 10 minutes prepping and 30 minutes cooking.
Remember to have some mason jars ready for serving. You might also want extra banana slices and vanilla wafers for garnish.
Instructions
Making Cracker Barrel banana pudding is easy and fun. You’ll create a creamy vanilla pudding, whip up some fresh cream, and layer it all with bananas and wafers. Let’s break it down step-by-step.
Pudding
Start by mixing sugar, flour, and milk in a heavy saucepan. Cook this on medium heat, stirring non-stop until it thickens and bubbles. Keep cooking for 2 more minutes, then take it off the heat.
In a small bowl, beat the egg yolks until they’re pale. Slowly add 1 cup of hot pudding to the eggs, whisking as you go. This warms up the eggs without cooking them.
Pour this egg mix back into the pan with the rest of the pudding. Stir constantly and cook until it just starts to bubble. Add butter, cream cheese, and vanilla, mixing well.
Pour your pudding into a bowl and cover it with plastic wrap, touching the surface. This stops a skin from forming. Pop it in the fridge to cool down.
Whipped Cream
Whipping cream is super simple. Put the cream and sugar in a bowl. Use a whisk or mixer to beat it until stiff peaks form. This means when you lift the whisk, the cream stands up in peaks.
If you’re not using it right away, keep it in the fridge. Cold cream whips better, so start with everything chilled.
Assembling the Banana Pudding
Now for the fun part – putting it all together! Break some vanilla wafers into 6 mason jars. Slice your bananas and add 4-5 slices to each jar.
Top the bananas with a couple spoonfuls of your homemade pudding. Repeat this layering two more times: wafers, bananas, then pudding.
Finish with a dollop of your fresh whipped cream on top. For extra flair, add a banana slice, a whole wafer, or some crushed wafer crumbs as a garnish.
Your Cracker Barrel-style banana pudding is ready to enjoy! Serve it right away or chill it for later.
Possible Substitutes List
You can make tasty swaps in this banana pudding recipe. Here are some ideas:
Vanilla Wafers:
• Graham crackers
• Shortbread cookies
• Gingersnaps
• Crushed pretzels
Bananas:
• Sliced strawberries
• Peaches
• Pineapple chunks
Milk:
• Almond milk
• Coconut milk
• Oat milk
Cream Cheese:
• Mascarpone
• Greek yogurt
Whipped Cream:
• Cool Whip
• Coconut whipped cream
Can’t have eggs? Try 1/4 cup cornstarch instead of flour and egg yolks.
Want a lighter version? Use low-fat milk and light cream cheese.
For a twist, add a splash of rum or banana liqueur to the pudding. Or sprinkle some cocoa powder or cinnamon on top.
Feel free to mix and match these swaps. You might find a new favorite combo!
How To Make It Diabetes-Friendly
To make this banana pudding recipe better for people with diabetes, you can try a few easy swaps. Use a sugar substitute like stevia or monk fruit instead of regular sugar. This cuts down on carbs without losing sweetness.
Pick whole grain vanilla wafers or make your own with almond flour. These have more fiber and fewer carbs than regular cookies. You can also use fewer wafers overall.
Try Greek yogurt instead of cream cheese and heavy cream. It’s high in protein and lower in fat. For the milk, go for unsweetened almond milk to reduce carbs and calories.
Keep the bananas, but use fewer slices. Bananas have natural sugars, so a little goes a long way. You might add some berries for extra flavor without many carbs.
Here’s a quick list of swaps:
• Sugar → Sugar substitute
• White flour → Almond flour
• Whole milk → Unsweetened almond milk
• Cream cheese → Greek yogurt
• Heavy cream → Low-fat Greek yogurt
These changes make a lighter pudding that’s still yummy. Remember to check with your doctor about what’s best for your diet.
Tips, Tricks & Storing
For the best banana pudding, use ripe bananas with some brown spots. They’re sweeter and softer, perfect for this dessert.
When making the pudding, stir constantly to avoid lumps. A whisk works great for this. Be patient – it takes time to thicken.
To keep bananas from browning, try dipping them in lemon juice before adding to the pudding. This helps them stay fresh-looking longer.
You can make the pudding a day ahead. Just wait to add the bananas and wafers until right before serving. This keeps everything crisp and fresh.
Store leftovers in the fridge, covered tightly with plastic wrap. It’s best eaten within 2-3 days. The wafers will soften over time, but it’s still yummy!
For a fun twist, try using different cookies instead of vanilla wafers. Graham crackers or shortbread cookies work well too.
If you’re short on time, you can use instant pudding mix. Just add sliced bananas and wafers for a quick version of this classic dessert.
Want to make it extra special? Add a drizzle of caramel sauce on top before serving. It adds a nice touch of sweetness.
