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

Cardamom Banana Pudding
Copyright Recipe © 2017 Woodland Foods


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.