Banana Pudding Paletas


For this dreamy treat, pastry chef Paola Velez takes all the components you love about classic banana pudding—complete with vanilla wafers—and turns them into creamy paletas. With nutty browned butter, bits of banana, and crushed vanilla wafers held together by pudding, this refreshing dessert will keep you coming back for more. If you don't have ice pop molds, freeze the banana mixture in a pint container and scoop it into bowls just as you would ice cream. For a grown-up version, add a splash of bourbon.

Active Time:
40 mins
Freeze Time:
1 day
Total Time:
1 day 45 mins
10 paletas (1/3-cup molds)


  • ¼ cup (2 ounces) unsalted butter

  • ½ cup granulated sugar

  • ¾ teaspoon cornstarch

  • 4 large egg yolks

  • 1 tablespoon bourbon (optional)

  • ½ teaspoon kosher salt

  • ½ teaspoon citric acid

  • 1 ¼ cups heavy cream

  • 1 ½ medium ripe bananas, diced (about 3/4 cup)

  • ½ cup crushed (about pea-sized pieces) vanilla wafer cookies, divided

  • 1 cup chopped caramelized white chocolate (such as Valrhona Dulcey) or white chocolate chips 

  • 1 1/2-2 tablespoons coconut oil or cocoa butter

  • 3 drops yellow food coloring (optional)

  • 2 teaspoons chocolate sprinkles


  1. In a small skillet, melt butter over medium. Cook, stirring often, until butter stops foaming and browned bits form on bottom of skillet, about 2 minutes. Scrape browned butter into a small bowl and let cool slightly.

  2. Add 2 inches of water to a large saucepan and bring to a boil over high. In a medium metal bowl, whisk together sugar and cornstarch. Whisk in egg yolks. Place bowl on top of saucepan (do not let bottom of bowl touch water), reduce heat to medium, and cook, whisking constantly, until egg mixture is pale yellow and doubled in size, and an instant read thermometer registers 180°F, 3 to 5 minutes.

  3. Remove egg mixture from heat. Gently whisk in browned butter and bourbon, if using. Whisk in salt and citric acid until evenly incorporated. In a large bowl, using an electric mixer, beat cream until medium peaks form. Fold 1/3 of the whipped cream into the egg mixture. Fold in bananas and 1/4 cup of cookies, then remaining whipped cream.

  4. Transfer mixture to ice pop molds, tapping molds on a work surface to remove air bubbles while filling molds. (Molds without a ridge in the center will work best here.) Insert sticks, and freeze for 24 hours. Dip ice pop molds briefly in warm water to release paletas from molds.

  5. Add white chocolate and coconut oil to a glass mixing bowl. Microwave 1 minute at a time, stirring in between each minute, until chips are melted and mixture is smooth. Stir in food coloring if using. Let cool to room temperature.

  6. Dip each paleta into white chocolate sauce, then coat with remaining 1/4 cup crushed vanilla wafers and chocolate sprinkles. Freeze until ready to eat.

    Banana Pudding Paletas
    Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christine Keely
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