Banana Pudding Moonshine Recipe

I absolutely love taking classic Southern desserts and giving them a spirited twist that surprises everyone at the party.

When I first whipped up this Banana Pudding Moonshine Recipe, I was amazed at how the creamy custard perfectly masked the strong kick of the alcohol.

It brings back nostalgic memories of grandma’s pudding but with a fun, adult upgrade that makes it perfect for evening gatherings.

Every spoonful is a delightful mix of smooth vanilla, sweet banana, and that warming finish that only moonshine can provide.

Ingredients

Here are the specific ingredients you will need to create this creamy, boozy dessert, along with why they are important for the best results.

• 1/4 cup water – This is used solely to bloom and dissolve the gelatin, ensuring your pudding sets correctly without any graininess.
• 3/4 cup sugar – Standard granulated sugar works best here to sweeten the custard base without altering the flavor profile like brown sugar would.
• 10 egg yolks – These provide the luxurious, velvety richness that forms the backbone of any good custard, so save the whites for an omelet later.
• 1 tablespoon unflavored gelatin – This is the structural agent that keeps your pudding thick and spoonable rather than runny.
• 1 pinch kosher salt – A tiny amount of salt is crucial to pop the sweetness and balance the richness of the cream and eggs.
• 1 vanilla bean, split – Using a real bean gives you those beautiful black specks and a depth of floral vanilla flavor that extract just can’t match.
• 1 tablespoon lemon juice – This adds a subtle tang to cut the richness and helps keep the banana color bright and appetizing.
• 2 cups banana puree – Make sure your bananas are very ripe for this, as they offer the most intense natural sweetness and banana flavor.
• 1/4 cup moonshine – This adds the signature kick; use a high-quality unflavored shine or a banana-flavored one if you want to double down on the fruit taste.
• 40 vanilla wafers – These add the necessary crunch and texture that makes banana pudding recognizable and nostalgic.
• 3 large sliced bananas – Fresh slices add texture layers to the jars, breaking up the creamy custard with bites of real fruit.
• 3 tablespoons plain yogurt – A little bit of yogurt introduces a probiotic tang that balances the heavy cream and sugar beautifully.
• 2 cups heavy cream – This creates the luscious, airy texture in the topping and adds body to the heated custard mixture.

Note: This recipe yields approximately 6 servings based on the ingredients quantity listed above.

Variations

There are several ways to tweak this recipe to suit different dietary needs or flavor preferences without losing the core experience.

• Dairy-Free Option: Substitute the heavy cream with full-fat coconut milk and use a dairy-free yogurt alternative to make this vegan-friendly.
• Alcohol-Free Version: Simply omit the moonshine and replace it with a teaspoon of banana extract or rum extract for a family-friendly treat.
• Spiced Twist: Add a pinch of cinnamon and nutmeg to the custard while it cooks to give the dessert a warmer, fall-inspired flavor profile.
• Chocolate Lover’s: Layer in chocolate shavings or swap the vanilla wafers for chocolate wafers to create a chocolate-banana hybrid.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes (plus chilling time)

Equipment You Need

• Mixing Bowls: You will need at least two bowls to separate your egg yolk mixture and your whipped cream mixture.
• Saucepan: Essential for gently heating the cream and gelatin mixture without scorching the bottom.
• Whisk: Used constantly to ensure your custard stays smooth and to prevent the eggs from scrambling.
• Fine-Mesh Strainer: Crucial for removing any accidental lumps of cooked egg or gelatin for a silky final texture.
• Glass Jars: Mason jars or small dessert glasses are perfect for assembling and serving the individual portions.

How to Make Banana Pudding Moonshine Recipe?

Making this dessert is a rewarding process that feels like a chemistry experiment resulting in a delicious treat. It involves creating a traditional custard base, which requires a bit of patience and attention to heat control. Once you master the custard, the assembly is just like building a lasagna, but with much sweeter ingredients.

Prepare the Custard Base

Start by grabbing a large mixing bowl and combining your egg yolks, sugar, kosher salt, and lemon juice. Whisk these ingredients vigorously until they are pale yellow and fully combined. This initial mixing helps dissolve the sugar slightly and prepares the yolks to accept the hot cream later.

Heat the Cream Mixture

In a saucepan over medium heat, combine the water and gelatin, stirring until dissolved. Pour in the heavy cream and add the split vanilla bean, heating the mixture gently until it is warm but not boiling. Remove the vanilla bean pod, scraping any remaining seeds back into the cream for maximum flavor.

Cook and Thicken the Custard

Slowly pour the warm cream mixture into your egg yolks while whisking constantly to temper them. Pour everything back into the saucepan and cook over medium heat, stirring continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat immediately and strain through a fine-mesh sieve to catch any lumps, then stir in the banana puree.

Add the Moonshine

Allow the custard to cool down for about ten minutes so it is warm but not piping hot. Gently stir in the moonshine, ensuring it is fully incorporated into the thick base. Be very careful around open flames during this step, as the high-proof alcohol can be flammable.

Prepare the Cream Layer

In a separate, clean mixing bowl, combine the plain yogurt with the remaining heavy cream. You can whip this slightly if you prefer a lighter texture, or simply mix it well for a denser, richer finish. Slice your fresh bananas and crush your vanilla wafers so everything is ready for the assembly line.

Layer and Chill

Grab your glass jars and start building the dessert by placing a layer of crushed wafers at the bottom. Follow this with a few slices of fresh banana, and then a generous ladle of the moonshine custard mixture. Repeat these layers until you reach the top of the jar, cover tightly, and refrigerate for at least 2 hours to let it set.

Additional Tips for Making this Recipe Better

I have learned a few tricks through trial and error that really elevate this dessert from good to absolutely unforgettable.

• I always strain the custard while it is still hot because once it cools and the gelatin sets, it becomes impossible to remove any accidental egg lumps.
• I recommend brushing the fresh banana slices with a tiny bit of extra lemon juice before layering them to prevent them from turning brown inside the jar.
• I find that using a high-proof moonshine actually balances the sweetness better than a lower proof alcohol, as it cuts through the sugar more effectively.
• I prefer to let the pudding sit in the fridge overnight instead of just two hours, as the wafers soften into that cake-like texture that makes banana pudding so good.

How to Serve Banana Pudding Moonshine Recipe?

Presentation is everything with this dessert, so serving them in clear mason jars is the best way to show off the beautiful layers. You can top each jar with a whole vanilla wafer and a dollop of fresh whipped cream right before serving. For an extra fancy touch, sprinkle a little cinnamon or shaved dark chocolate on top. Serve it chilled with a long spoon, as digging to the bottom to get all the layers in one bite is the best part.

Nutritional Information

Here is a quick look at the estimated nutritional content per serving to help you understand the richness of this treat.

• Calories: Approximately 450 kcal
• Protein: 6g
• Carbohydrates: 42g
• Fat: 28g

Make Ahead and Storage

This dessert is actually better when made ahead, but there are some specific rules to follow to keep it fresh.

Restoring and Storing

Keep the jars tightly sealed in the refrigerator, where they will stay fresh for up to 3 days. If the custard separates slightly, you can’t really stir it once layered, but the taste remains excellent.

Freezing Guidelines

I strongly advise against freezing this recipe because the dairy and custard base will separate and become watery upon thawing. The bananas will also turn black and mushy, ruining the texture of the dish.

Reheating Instructions

This dish is intended to be served cold, so there is no need to reheat it. In fact, heating it would melt the gelatin structure and turn your beautiful pudding back into a soup.

Why You’ll Love This Recipe?

This banana pudding moonshine is one of my favorite recipes to share because it combines nostalgia with adult fun.

• It offers a sophisticated flavor profile that balances the nursery-comfort of banana pudding with the grown-up warmth of moonshine.
• The individual jar serving style makes it incredibly easy to portion out for parties without messy scooping.
• You can easily adjust the potency of the alcohol to suit your crowd, making it a versatile option for different types of gatherings.
• It looks incredibly professional with the visible layers, making you look like a pastry chef with relatively simple effort.