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banana pudding recipe

Banana Pudding

The Crispy Chef
A classic Southern dessert featuring layers of vanilla wafers, ripe bananas, creamy homemade custard, and a fluffy meringue topping.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine Southern
Servings 12
Calories 350 kcal

Equipment

  • 9x13-inch baking dish or trifle bowl
  • Large mixing bowls
  • Electric mixer or hand mixer
  • Whisk
  • Fine-mesh sieve
  • Saucepan
  • Piping bag (optional)

Ingredients
  

  • ¾ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 cups whole milk
  • 2 cups heavy cream
  • 12 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 box instant vanilla pudding mix optional for shortcut
  • 1 can sweetened condensed milk
  • 1 package Nilla wafers
  • 4 ripe bananas
  • 6 egg whites for meringue
  • ½ cup sugar for meringue

Instructions
 

  • In a saucepan, whisk together sugar, flour, and salt. Slowly add milk and egg yolks while stirring constantly. Cook on medium heat for 10-15 minutes until thickened.
  • Strain the custard through a fine-mesh sieve to remove lumps and set aside.
  • In a separate bowl, prepare the meringue by beating egg whites with sugar until stiff peaks form.
  • Layer vanilla wafers at the bottom of a 9x13-inch dish. Add a layer of banana slices on top, followed by a layer of custard. Repeat until all layers are used.
  • Top the pudding with the meringue, sealing the edges to prevent shrinking.
  • Bake at 350°F for 10-15 minutes or until the meringue is golden brown.
  • Refrigerate for at least 2 hours before serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSugar: 30g
Keyword banana dessert, banana pudding recipe, homemade pudding, Southern banana pudding
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