Homemade Banana Pudding with Mama’s Toffee Crumbles

There’s just something about banana pudding that feels like home. It’s the kind of dessert that doesn’t need a special occasion—just a spoon, a few ripe bananas, and someone you love nearby. Around here, we grew up on big bowls of creamy pudding layered with bananas and cookies, tucked into the fridge to chill while the house filled with all the good smells of dinner.

Now we take that same comfort dessert and give it a little “Mama’s Toffee” glow-up. The silky vanilla pudding, fresh bananas, and classic cookies are still there—but on top, you get a generous shower of crunchy, chocolatey Mama’s Toffee crumbles. The contrast of cool pudding, soft banana, and crisp, buttery toffee is one of those bites you close your eyes for.

This is a great make-ahead dessert for holidays, potlucks, or nights when you want something cozy without a ton of fuss. Layer it in a trifle bowl to show off the stripes, or in a simple 9x13 dish that you can scoop right out of at the table. However you serve it, it’s banana pudding with a little extra love from Mama.

Ingredients-

For the vanilla pudding (from scratch):

3 cups whole milk

1 cup heavy cream

3 large egg yolks

¾ cup granulated sugar

¼ cup cornstarch

¼ teaspoon fine sea salt

2 tablespoons unsalted butter

1½–2 teaspoons pure vanilla extract

For the layers:

1 box (about 11–12 oz) vanilla wafer cookies (or similar tea biscuits)

5–6 ripe but firm bananas, sliced into ¼-inch rounds

1 cup cold heavy cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

For the topping:

1–1½ cups Mama’s Toffee, roughly chopped or crumbled

Almond Dark Chocolate or Pecan Dark Chocolate both work beautifully

Step 1: Make the Pudding

Heat the milk and cream:
In a medium saucepan, whisk together the milk and heavy cream. Warm over medium heat until steaming but not boiling.

Whisk the egg mixture:
In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth and slightly pale.

Temper the eggs:
Slowly ladle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly. Then pour the tempered egg mixture back into the saucepan with the remaining milk/cream, whisking as you go.

Cook until thick:
Cook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble—about 5–7 minutes. Once it bubbles, cook 30–60 seconds more to cook out the cornstarch taste.

Finish the pudding:
Remove from heat. Whisk in the butter and vanilla until smooth.

Taste and adjust vanilla if desired.

Cool slightly:
Pour the pudding into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature 20–30 minutes, then refrigerate until just slightly warm or cool (you don’t want it hot when you assemble).

Step 2: Make the Whipped Cream

In a chilled bowl, beat 1 cup heavy cream, powdered sugar, and ½ teaspoon vanilla until medium-stiff peaks form.

Once your pudding has cooled, gently fold about half of the whipped cream into the pudding to make it extra light and silky. Reserve the other half for the top layer.

Step 3: Assemble the Banana Pudding

Choose your dish:
Use a trifle bowl, large glass bowl, or 9x13-inch baking dish.

First cookie layer:
Add a single layer of vanilla wafers on the bottom of the dish. It’s okay if they overlap a little.

Add bananas:
Top the cookies with a layer of sliced bananas, covering the surface.

Add pudding:
Spoon a generous layer of pudding over the bananas, smoothing it out to the edges.

Repeat layers:
Continue layering cookies, bananas, and pudding until you reach the top of the dish or run out of ingredients, finishing with a layer of pudding.

Top with whipped cream:
Spread the remaining whipped cream over the top in a soft, even layer.

Step 4: Add the Mama’s Toffee Magic

Just before serving (or up to 1–2 hours ahead), sprinkle the top with plenty of Mama’s Toffee crumbles. You want some small, sandy bits and some bigger crunchy chunks for texture.

Step 5: Chill & Serve

Cover and refrigerate at least 4 hours, or overnight for best flavor and texture. The cookies will soften into cake-like layers, and the flavors will meld together.

Scoop into bowls, making sure everyone gets some cookie, banana, pudding, whipped cream, and a little pocket of Mama’s Toffee in every bite.

Tips & Variations

Extra Toffee Swirl: Sprinkle a light layer of Mama’s Toffee between the middle layers for a deeper toffee flavor throughout (save the biggest chunks for the top).

Less Sweet Option: Use slightly less sugar in the pudding (½–⅔ cup) if you know you’ll be heavy-handed with the toffee.

Make-Ahead: Assemble the pudding the day before and add the toffee right before serving to keep it crunchy.