If you’re looking for the ultimate salted caramel banana pudding, this easy no-bake recipe is creamy, rich, and layered with fresh bananas, vanilla wafers, and a homemade salted coconut caramel sauce. Whether you’re making it ahead for a gathering or treating yourself to a simple dessert, this banana pudding is packed with nostalgic flavor and an irresistible salted caramel twist.

There’s something about the combination of banana and caramel that just works, and this recipe takes that classic pairing to the next level. Instead of traditional pudding, the creamy banana layer is blended with cottage cheese, Greek yogurt, ripe bananas, and vanilla bean for an incredibly smooth texture that’s balanced by ribbons of homemade salted coconut caramel in every bite. If you loved my traditional Cottage Cheese Banana Pudding, you’ll definitely love this salted caramel version too. And if you’re looking for a dairy-free option instead, my Dairy-Free Banana Pudding is another delicious variation that’s just as creamy and satisfying.

One of my favorite things about this salted caramel banana pudding is that it’s easy to prepare ahead of time, making it perfect for entertaining or keeping in the fridge for dessert throughout the week. Top each serving with a dollop of my Coconut Whip for an extra creamy finish. For another nostalgic banana dessert with a fun chocolate twist, be sure to try my Chocolate Covered Banana Chia Pudding. And if salted caramel is your love language, don’t miss the rest of my salted caramel-inspired recipes for even more delicious ways to enjoy these flavors.

How to Make

Make the Banana Pudding: Add the cottage cheese, Greek yogurt, bananas, vanilla bean paste, sea salt, and maple syrup to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.

For the caramel: Add all the ingredients to a sauce pan and mix over medium to low heat.

Stirring occasionally until the mixture has thickened. Remove from heat and let cool before pouring.

Assemble the pudding

Tips and Tricks

• Use very ripe bananas for the sweetest flavor and creamiest texture.
• Blend the pudding until completely smooth so the cottage cheese becomes silky.
• Chill for at least 4 hours (or overnight) for the best texture and flavor.
• Swirl the salted caramel into each layer instead of fully mixing it for pockets of caramel in every bite.
• Top with fresh banana slices, extra caramel, and extra vanilla wafers just before serving.

How to Save and Store

Store the salted caramel banana pudding covered in the refrigerator for up to 3 days. The flavors continue to develop as it chills, though the banana slices may begin to brown slightly over time.

If you’re making it ahead, wait to add any extra banana slices or crushed vanilla wafers until just before serving for the freshest texture. Freezing is not recommended, as the pudding can become grainy once thawed.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Salted Caramel Banana Pudding, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Salted Caramel Banana Pudding (with greek yogurt and cottage cheese)

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Hannah Kling

This Salted Caramel Banana Pudding is a creamy, no-bake dessert layered with a smooth banana pudding, homemade salted coconut caramel, fresh bananas, and vanilla wafers. It's an easy make-ahead recipe that's perfect whenever you're craving a nostalgic dessert with a salted caramel twist.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 8 servings

Ingredients  

1x2x3x

Banana Pudding

• 1½ cups cottage cheese (I like good culture lowfat 2%)
• ½ cup plain Greek yogurt (I like fage 0%)
• 2 ripe bananas
• 1 teaspoon vanilla bean paste
• Pinch fine sea salt
• 2 tablespoobs maple syrup

Salted Coconut Caramel

• ½ cup coconut sugar
• 13.5 oz can coconut cream (solid portion only)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt

Instructions

Make the Salted Coconut Caramel

• Add the coconut sugar, solid portion of the coconut cream, maple syrup, vanilla extract, and sea salt to a small saucepan over medium heat.
• Whisk continuously until the coconut sugar dissolves and the mixture is smooth.
• Bring to a gentle simmer and cook for 8–10 minutes, stirring frequently, until the caramel has thickened slightly and coats the back of a spoon. Remove from the heat and let it cool for 10–15 minutes. The caramel will continue to thicken as it cools.

Make the Banana Pudding

• Add the cottage cheese, Greek yogurt, ripe bananas, vanilla bean paste, sea salt, and maple syrup to a high-speed blender or food processor. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy with no visible cottage cheese curds remaining. A food processor will help keep the cottage cheese mixture thick, while a blender will thin it out and give a thinner consistency.

Assemble the Banana Pudding

• In a jar, spread about one-third of the banana pudding into the bottom. Add a layer of fresh banana slices, then drizzle with the salted coconut caramel. Use a butter knife or skewer to gently swirl the caramel into the pudding, then top with 2–3 vanilla wafers.
• Repeat the layers with another one-third of the banana pudding, more banana slices, another drizzle of caramel, a gentle swirl, and another 2–3 vanilla wafers. Finish with the remaining banana pudding, a final drizzle of salted caramel, extra banana slices if desired, and a few more vanilla wafers on top.

Chill & Serve

• Cover the jars or serving dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the vanilla wafers to soften. Before serving, top with additional salted caramel, fresh banana slices, crushed vanilla wafers, and a dollop of Coconut Whip, if desired.

Notes

• The salted coconut caramel can be made 1–2 days in advance and stored in the refrigerator. Gently warm before layering if it thickens.
• This recipe is delicious served in individual jars or assembled in one large trifle dish for sharing.
• For the smoothest pudding, use full-fat cottage cheese and Greek yogurt, though low-fat versions also work.
• The vanilla wafers soften as the pudding chills, giving the dessert its classic banana pudding texture.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!