Banana Pudding

Name: Banana Pudding
Cook time: 195 min
Total time: 195 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups Whole Milk; 3/4 cups Granulated Sugar; 1/3 cups All-purpose Flour; 1/4 tsp Salt, fine; 4 large Egg Yolks; 2 tbsp Unsalted Butter; 2 tsp Vanilla Extract; 55 Vanilla Wafers, e.g., Nilla Wafers; 4 large Bananas, ripe but firm, sliced; 4 large Egg Whites; 1/3 cups Granulated Sugar; 1/4 tsp Cream of Tartar; 1/2 tsp Vanilla Extract

Silky, old-fashioned banana pudding layers a creamy vanilla custard with crisp vanilla wafers and ripe banana slices, finished with a cloudlike meringue that browns to a delicate golden top. It’s the kind of comforting dessert that’s simple to assemble but feels special—perfect for sharing at family dinners or potlucks.

Silky, old-fashioned banana pudding layers a creamy vanilla custard with crisp vanilla wafers and ripe banana slices, finished wit... Show more

Traditional American Recipe

Health Grade

E+ · Indulgent

Rating

4.1

Time

3 hrs

Price

0,50 €

Calories

373 kcal

vegetarian

low calorie

low sodium

kid friendly

Method

Prep the fruit and eggs

Separate the Egg Yolks from the Egg Whites, putting the yolks in one bowl and the whites in another. Slice the Bananas into 1/4-inch rounds and set them aside for layering.

Cook the custard

In a medium saucepan, whisk together the Whole Milk, Granulated Sugar, All-purpose Flour, and Salt (fine) until smooth. Whisk in the reserved yolks, then cook over medium heat, whisking constantly, until the custard thickens, coats the back of a spoon, and starts to bubble, 8 to 10 minutes. Let it bubble for 1 minute, then remove the pan off the heat and stir in the Unsalted Butter and Vanilla Extract until glossy and smooth.

Preheat the oven

Set a rack in the middle of the oven and preheat to 350° F.

Whip the meringue

Using a hand mixer, beat the reserved egg whites with the Cream of Tartar until foamy. Gradually add the remaining 0.3 cup sugar, then beat in the remaining vanilla extract and keep whipping until the meringue is glossy and holds firm peaks.

Layer the pudding

Spread a thin layer of custard in the bottom of a 2-quart baking dish. Add a single layer of Vanilla Wafers, top with banana slices, then spoon on more custard. Repeat the layers until everything is used, ending with custard on top. Pile the meringue over the warm pudding and spread it all the way to the edges so it seals to the dish.

Bake until set

Bake at 350° F for 12 to 15 minutes, until the meringue is lightly golden and the custard is just set in the center.

Chill and serve

Let the pudding cool on a rack for 30 minutes, then refrigerate it for 2 hours so the custard firms up and the wafers soften a bit. Serve it chilled straight from the dish.