Banana Pudding
A classic Southern dessert featuring layers of creamy vanilla pudding, sweet bananas, and vanilla wafers, all crowned with a fluffy, toasted meringue. It's the ultimate comfort food dessert, perfect for family gatherings.
For 8 servings
10 steps. 25 minutes total.
- 1
Preheat oven to 350°F (175°C)
- a.Prepare a 2-quart (8x8-inch or similar) baking dish.
- 2
In a medium saucepan, whisk together 1 cup of sugar, the flour, and salt
- a.Gradually whisk in the milk until the mixture is completely smooth.
- 3
Step 3
- a.Cook the mixture over medium heat, whisking constantly, for about 8-10 minutes, or until it thickens and begins to bubble. Once it bubbles, continue to cook for 1 more minute.
- 4
In a separate small bowl, lightly beat the 4 egg yolks
- a.Very slowly, pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This is called tempering and prevents the eggs from scrambling.
- 5
Step 5
- a.Pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture. Cook for 2 more minutes over medium-low heat, stirring constantly. Do not allow it to boil. Remove from heat and stir in the butter and vanilla extract until fully combined.
- 6
Step 6
- a.To assemble, spread a thin layer of the hot pudding on the bottom of the baking dish. Arrange a single layer of vanilla wafers over the pudding, followed by a layer of sliced bananas. Repeat the layers (pudding, wafers, bananas) two more times, ending with a final layer of pudding on top.
- 7
Step 7
- a.To make the meringue, in a clean, dry bowl, beat the 4 egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, about a tablespoon at a time, and continue beating until stiff, glossy peaks form.
- 8
Step 8
- a.Immediately spread the meringue over the hot pudding, making sure to seal it to the edges of the dish. This prevents the meringue from shrinking. Create decorative swirls with the back of a spoon.
- 9
Step 9
- a.Bake for 10-12 minutes, or until the meringue is a beautiful golden brown.
- 10
Let the pudding cool on a wire rack for 1 hour
- a.Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Chilling is essential for the pudding to set properly and for the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but still firm bananas. Overripe bananas will become mushy and turn brown too quickly.
- 2Temper the egg yolks carefully. Adding the hot liquid too fast will result in scrambled eggs in your pudding.
- 3Ensure your mixing bowl for the meringue is completely clean and free of any fat or grease, as this will prevent the egg whites from whipping up properly.
- 4Seal the meringue completely to the edges of the dish. This creates a barrier that helps prevent the meringue from weeping (forming watery beads) and shrinking.
- 5For the best flavor and texture, allow the pudding to chill for at least 4 hours. This time allows the wafers to soften into a cake-like consistency and the flavors to meld together.
Adapt it for your goals.
Topping
For a no-bake topping, skip the meringue and chill the pudding. Just before serving, top with fresh whipped cream and crushed vanilla wafers.
FlavorFlavor
Add 1/4 cup of bourbon or dark rum to the pudding along with the vanilla extract for a rich, boozy flavor popular in some Southern variations.
CookieCookie
Substitute vanilla wafers with shortbread cookies or butter cookies for a different texture and a richer, buttery flavor profile.
Why this is on our healthy list.
Source of Potassium
Bananas are a well-known source of potassium, an essential mineral and electrolyte that helps regulate heart function, blood pressure, and nerve signals.
Provides Protein and Calcium
The milk and eggs in the pudding contribute protein, which is vital for building and repairing tissues, and calcium, which is essential for strong bones and teeth.
Quick Energy Boost
The carbohydrates from the bananas, wafers, and sugar provide a quick source of energy, making this a satisfying and energizing treat.
Frequently asked questions
Meringue can weep for a few reasons: under-beating, over-beating, or humidity. Ensure you beat the egg whites to stiff, glossy peaks and that you spread the meringue on the pudding while it's still hot. Sealing the meringue to the edges of the dish also helps.