Cardamom Banana Pudding


Classic American banana pudding is paired with sweet ground cardamom in this amazingly subtle version. Cardamom’s floral aroma and bitter tinge are a perfect match for bananas and coconut.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min


Makes 2 1/4 cups

  • 1 3/4 Cups Cold Whole Milk

  • 1 Teaspoon Vanilla Extract

  • 1/2 Teaspoon Ground Cardamom

  • 1/2 Cup Granulated Sugar

  • 1/4 Cup Cornstarch

  • 1/4 Teaspoon Kosher Salt

  • 4 Egg Yolks

  • 2 Tablespoons Unsalted Butter, Chopped

  • 4 Ripe Bananas, sliced thin

  • 2 Cups Vanilla Wafers

  • 1/2 Cup Whipping Cream

  • 1 Tablespoon Powdered Sugar

  • 1/4 Cup Toasted Unsweetened Coconut Chips


  1. Whisk together in a medium pot the milk, vanilla, cardamom, sugar and salt. Add the egg yolks and whisk to very smooth. Place the pot over a medium heat and stir gently and constantly.

  2. Allow the mixture to simmer for 5-6 minutes but not boil. When the pudding is very thick and has no gritty taste, whisk in the butter. Strain the pudding into a bowl over an ice bath and stir to cool quickly. Cover and refrigerate.

  3. Whisk the cream rapidly until soft peaks form and add the powdered sugar. Whisk for 20-30 seconds more to form thick, stiff peaks.

  4. In glass cups, jars or bowls layer the pudding, banana slices and cookies. Top with the fresh whipped cream and toasted coconut.

Chris Crandall