This Old-Fashioned Carrot Cake Banana Pudding layers creamy homemade pudding with ripe bananas and soft cubes of Dutch Apron® Bakery Carrot Cake Cake Roll for a dessert that feels familiar and comforting. Finished with a light, golden meringue, it’s easy to make, perfect for sharing, and ideal for both casual family nights and special gatherings.
If there’s one dessert my family never argues about, it’s banana pudding. And this version has quickly become a favorite in our house. I love how it takes that familiar, old-fashioned dessert that Grandma used to make every Sunday and gives it a little something extra by layering in soft cubes of carrot cake and fresh bananas, all topped with a light, golden meringue. It is just what you need when family’s coming over or when you want to turn a regular night at home into something a bit more memorable.
This Old-Fashioned Carrot Cake Banana Pudding is easy to put together and feeds a crowd which is always a win in my book. Using a Dutch Apron® Bakery Carrot Cake Cake Roll keeps the prep simple while adding warm spices and texture that pair so well with the creamy pudding. It’s the kind of dessert that feels homemade in the best way and usually disappears faster than I expect. (Seriously, just make two of them. You’ll need it.)
More Carrot Cake Recipes
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Carrot Cake French Toast
This unique recipe combines the warm, comforting flavors of carrot cake with the classic taste of French toast. Each slice of our Carrot Cake Cake Roll is soaked in an egg mixture and fried to golden perfection, transforming them into a delectable treat that’s perfect for a cozy breakfast or brunch.
Easter Egg Cake Balls
With a soft, spiced carrot cake center and pastel-colored chocolate shells, these bite-sized Easter Egg Cake Balls bring a festive touch to your Easter baskets, holiday brunch, or table décor. This recipe is no-bake, easy, delicious, and completely customizable!
What You’ll Need
- 8” square baking dish
- Multiple mixing bowls
- Whisk
- Medium-sized, heavy-bottomed saucepan
- Hand mixer
Storage Information
Storing banana pudding with meringue requires careful handling to keep the meringue fluffy and prevent it from “weeping” or becoming watery. The best method is to keep it refrigerated, uncovered or tented, and consume it within 1-2 days.
I do not recommend freezing your banana pudding as the texture of the pudding and meringue changes significantly when thawed.
Tips for Making an Old-Fashioned Carrot Cake Banana Pudding
- Are you struggling to get those stiff peaks? Your meringue will not get those signature peaks if there was any egg yolk or grease in your mixture or on your bowl. If that did somehow end up in your mixture, wipe down all your tools with lemon juice or white vinegar and start again.
- The salt in this recipe helps to balance out the overall sweetness of the dish. However, if you feel there is too much salt for you, try reducing the salt to 1/2 tsp. Also, be sure you are using unsalted butter for this recipe.
- When it comes to choosing milk for your dessert, a higher percentage of fat gives you a richer flavor in the pudding. So, if at all possible, use whole milk for this recipe.
How to Make an Old-Fashioned Carrot Cake Banana Pudding
Old-Fashioned Carrot Cake Banana Pudding
Course: DessertCuisine: AmericanDifficulty: Easy9
servings400
kcal9
This Old-Fashioned Carrot Cake Banana Pudding layers creamy homemade pudding with ripe bananas and soft cubes of Dutch Apron® Bakery Carrot Cake Cake Roll for a dessert that feels familiar and comforting. Finished with a light, golden meringue, it’s easy to make, perfect for sharing, and ideal for both casual family nights and special gatherings.
Ingredients
1/2 c. sugar
2 tbsp. cornstarch
1 tsp. salt
2 1/4 c. whole milk
4 large eggs, separated
2 tbsp. unsalted butter
1 tsp. vanilla extract
1 Dutch Apron® Bakery Carrot Cake Cake Roll, cubed
4 ripe bananas, sliced 1/2-inch thick
3 tbsp. sugar
Directions
- Preparations
- Preheat your oven to 375°F.
- Get out an 8-inch square baking dish
- Separate the eggs. Put the yolks in one bowl and whites in a clean mixing bowl.
- Make the Pudding
- In a small bowl, whisk together the 1/2 c. sugar, 2 tbsp. cornstarch, and 1 tsp. salt.
- In a medium-sized, heavy-bottomed saucepan, whisk together the mixture you made in step 4, the 2 1/4 c. milk, and the 4 egg yolks.
- Put the saucepan over medium heat. Stir constantly (whisking at first then using a spoon or spatula).
- Cook 6-8 minutes, stirring nonstop, until it thickens to a pudding consistency. It should coat the back of a spoon.
- Remove the saucepan from the heat and stir in the 2 tbsp. butter and 1 tsp. vanilla.
- Set the pudding aside.
- Layer the Dessert
- Cut the Carrot Cake Cake Roll into bite-size cubes.
- In the 8” square baking dish, evenly layer in half of the cake roll cubes, half the banana slices in, and half of the warm pudding.
- Repeat the layers in step 11 with the remaining cake cubes, bananas, and pudding.
- Make the Meringue Topping
- Beat the egg whites on high speed until foamy.
- Gradually add 3 tbsp. sugar while beating.
- Keep beating until stiff peaks form, about 5 minutes. (Stiff peaks = when you lift the beaters, the meringue stands straight up in peaks.)
- Bake the Banana Pudding
- Spread the meringue over the pudding. Make sure you spread it all the way to the edges of the dish to prevent weeping.
- Bake at 375°F for 7-9 minutes, or until the meringue is lightly golden.
- Cool & Serve
- To serve warm: Let cool for 30 minutes before serving.
- To serve cold: Chill for 1 additional hour before serving.
Notes
- Storage Instructions: Storing banana pudding with meringue requires careful handling. The best method is to keep it refrigerated, uncovered or tented, and consume it within 1-2 days. Do not freeze.
- Special Tools: 8″ square baking dish, multiple mixing bowls, whisk, medium-sized heavy-bottomed saucepan, and hand mixer.
- Are you struggling to get those stiff peaks? Your meringue will not get those signature peaks if there was any egg yolk or grease in your mixture or on your bowl. If that did somehow end up in your mixture, wipe down all your tools with lemon juice or white vinegar and start again.
About the Author:
Jess Molina is the genius behind many of the Dutch Apron® Bakery recipe blog posts. She joined the team back in 2022 as a social media manager, and, since then, she has become the brand’s resident photographer and baker. When she’s not perfecting pictures for Dutch Apron® Bakery’s social media feeds, she can be found spending time in nature with her two dogs, going on bike rides with her family, and trying new bread recipes.
