Step 1: Layer Ingredients in the Slow Cooker
- In a 4-quart slow cooker, layer sliced bananas, milk, cream, brown sugar, butter, and vanilla.
Step 2: Cook to Perfection
- Cook on low for 3–4 hours or high for 1.5–2 hours until thickened and golden.
Step 3: Add the Caramel Swirl
- Stir in caramel sauce until ribbons form.
- Sprinkle toasted pecans on top for crunch.
Step 4: Chill & Serve
- Let cool slightly, then refrigerate for 1–2 hours to set.
- Top with whipped cream and extra caramel before serving.
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Variations to Elevate Your Pudding
- Gluten-Free : Ensure caramel sauce is GF-certified.
- Vegan : Substitute cream with coconut milk and use vegan caramel.
- Chocolate Twist : Stir in ¼ cup cocoa powder for a chocolate-banana fusion.
- Alcohol Hack : Add 1 tbsp rum or bourbon for a grown-up flavor boost.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days .
- Freeze : Freeze individual portions in mason jars for 3 months . Thaw overnight in the fridge.
- Party Hack : Double the batch and serve in mini mason jars for a rustic dessert bar.
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FAQs: Answering Your Top Questions
Q: Can I use frozen bananas?
A: Yes! Thaw slightly before slicing for easier handling.
Q: How to prevent separation?
A: Stir occasionally during cooking and avoid overfilling the slow cooker.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate for up to 24 hours—flavors deepen with time.
Q: What if I don’t have a slow cooker?
A: Cook on the stovetop in a saucepan over low heat, stirring constantly to prevent scorching.
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