Banana Pudding Recipe
American · Dessert · 35 min total
A classic Southern dessert with layers of vanilla wafers, fresh bananas, and creamy pudding, topped with meringue or whipped cream.
20
min prep
min prep
15
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 4 ripe bananas, sliced
- 1 (12-ounce) box vanilla wafers
- 4 large egg whites (optional for meringue)
- 1/4 cup granulated sugar (optional for meringue)
Instructions
- In a medium saucepan, whisk together 3/4 cup sugar, flour, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes. Boil for 1 minute, then remove from heat.
- In a small bowl, beat egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in vanilla.
- Spread a thin layer of pudding in the bottom of a 2-quart baking dish. Layer with vanilla wafers, sliced bananas, and pudding. Repeat layers, ending with pudding on top.
- For meringue topping (optional): In a clean bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Spread meringue over pudding, sealing to edges.
- Bake at 425°F (220°C) for 5-7 minutes, until meringue is golden. Alternatively, chill pudding and top with whipped cream.
Tips
- Use ripe but firm bananas for best texture.
- Cover with plastic wrap directly on the surface to prevent skin from forming if not serving immediately.
- Refrigerate leftovers for up to 3 days.
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