BBQ Banana Pudding Recipe: Smoky Southern Comfort Dessert

I’ve always loved the way smoky BBQ flavors can transform a classic dessert into something entirely new. This BBQ banana pudding combines the comforting creaminess of traditional banana pudding with the deep, smoky notes of BBQ, creating a unique Southern-inspired treat that’s sure to impress.

The secret to this recipe lies in infusing the pudding with smoky flavor through a special ingredient – a touch of liquid smoke. This gives the dessert a deep, complex flavor profile that pairs perfectly with the natural sweetness of bananas and vanilla wafers. Let’s get started!

Ingredients for Bbq Banana Pudding

Gather these ingredients to create a unique Southern-inspired BBQ banana pudding dessert.

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For the best flavor, use ripe but firm bananas—they hold their shape better when sliced. You can find liquid smoke in most well-stocked grocery stores or online. It’s a game-changer for adding that authentic BBQ flavor to desserts.

If you can’t find vanilla wafers, Nilla cookies or even shortbread can work as substitutes. For a more intense smoky flavor, you can increase the liquid smoke to 1 tsp, but start with less if you’re sensitive to strong smoky flavors. The heavy whipping cream should be cold for best results when whipping.

This pudding is best made ahead and refrigerated for at least 2 hours before serving. It keeps well in the refrigerator for up to 3 days. The whipped cream topping is best made fresh just before serving, but you can stabilize it with whipped cream stabilizer if you’re making it ahead.

Step-by-Step Instructions for BBQ Banana Pudding

Creating this unique dessert involves several key steps that come together to deliver that perfect smoky Southern comfort.

Step 1: Prepare the Pudding Base

In a medium saucepan, whisk together 1 cup of granulated sugar, 2 tbsp of all-purpose flour, and 0.25 tsp of salt until well combined. I like to use a whisk with a comfortable handle for this task. Gradually add 2 cups of whole milk, whisking constantly to prevent lumps from forming. The mixture should be smooth and free of any flour pockets.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. This should take about 8-10 minutes. You’ll know it’s ready when the pudding coats the back of a spoon and leaves a clear path when you run your finger through it.

Step 2: Temper the Egg Yolks and Finish the Pudding

In a separate bowl, whisk together 3 whole large egg yolks. Temper the egg yolks by slowly pouring the warm pudding mixture into the eggs, whisking constantly to prevent scrambling. I find it helpful to pour the mixture in a slow, thin stream while maintaining a steady whisking motion.

Return the saucepan to medium heat and cook the tempered egg mixture, stirring constantly, until it thickens to your liking, about 2-3 minutes. Remove from heat and stir in 2 tbsp of unsalted butter, 1 tsp of pure vanilla extract, and 0.5 tsp of liquid smoke until fully incorporated. The butter should melt completely, adding richness to the pudding.

Step 3: Assemble the Banana Pudding

In a large serving dish, create a layer of crushed vanilla wafers. I like to use a food processor to crush the wafers into fine crumbs. Top with a layer of sliced ripe bananas, followed by a layer of the warm pudding. Repeat this process until you’ve used up all the ingredients, finishing with a layer of pudding on top.

Cover the dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to allow the flavors to meld together.

Step 4: Top with Whipped Cream

Just before serving, prepare the whipped cream by beating 1 cup of heavy whipping cream with 1 tsp of whipped cream stabilizer until stiff peaks form. I find that using a stand mixer with a chilled bowl helps achieve the best results. The whipped cream should be light and airy, holding its shape when you lift the beaters.

Spread or pipe the whipped cream over the chilled pudding. The whipped cream should be smooth and even, providing a nice contrast to the creamy pudding below. Serve chilled, garnished with additional vanilla wafers or banana slices if desired.

Troubleshooting This Dish

Common Pudding Problems

Sometimes your pudding might turn out too thick or too thin. If it’s too thick, you can thin it out with a little more whole milk—about 1 tablespoon at a time until you reach the desired consistency. If it’s too thin, cook it for a few more minutes while stirring constantly to prevent scorching. 🔥

Fixing Lumps in Your Pudding

Lumps can form if your egg yolks aren’t tempered properly or if your starch isn’t fully dissolved. To avoid this,

Preventing a Skin from Forming

To keep a skin from forming on your pudding, press plastic wrap directly onto the surface before refrigerating. This creates a barrier that prevents air from touching the pudding and forming a skin. I like to use a piece of plastic wrap that’s large enough to cover the entire surface.

Whipped Cream Troubleshooting

If your whipped cream isn’t forming stiff peaks, it might be because your heavy whipping cream isn’t cold enough.

Layering Issues

If your layers aren’t staying distinct, try chilling your dish for a bit longer between layers. This helps the pudding set and keeps the layers from mixing. You can also use a ring mold or individual serving cups to keep layers separate and make a beautiful presentation.

Adjusting Smokiness

The amount of liquid smoke can be adjusted to your taste. If you prefer a stronger BBQ flavor, you can add a bit more—start with an additional 1/8 teaspoon and taste as you go. Be careful not to add too much, as it can quickly become overpowering. The key is to balance that smoky flavor with the sweetness of the bananas and vanilla.