Homemade custard, slices of banana, vanilla wafers and a melt in your mouth meringue topping come together to make this delicious banana pudding. It is a classic dessert for good reason and will be a hit at your next get together.
As I sit here typing this, I have some blackberry cobbler bars that are overflowing in the oven. It smells like smoke and it is too late to do much about it other than silently curse myself and wait for the oven to cool and clean up the mess.
I am kicking myself for getting a little too liberal with my changes to the recipe. But even more so, I am kicking myself for adding those two extra cups of berries at the end.
Because they were so fresh and pretty straight off the bush. Because the bars just looked like they needed a few more.
Because I just couldn’t help myself and it seemed like the right thing to do.
The pan had another story to tell.
Banana pudding will never do that to you, my friends.
Banana pudding is the safe hug I need after such a disaster!
I love how simple banana pudding is. Just a creamy vanilla custard, sliced bananas and vanilla wafers allowed to comingle for long enough that everything takes on a little of the other’s flavor and the texture is creamy and delicious.
You can certainly save yourself a little work and whip some cream to go on top. I thought it would be fun to bake a meringue disk and break it into pieces to top the pudding. My siblings really enjoyed that touch.
- Banana Pudding:
- 4 T flour
- 1 1/2 cups sugar
- pinch of salt
- 4 large egg yolks (you can use the whites for the meringue)
- 3 cups milk
- 2 tsp vanilla
- 1 box vanilla wafers
- 5 large bananas
- 4 egg whites, at room temperature
- pinch of salt
- 1/8 tsp cream of tartar
- 3/4 cup sugar
- 1 tsp corn starch
- 1 tsp vanilla
- If you are making the meringue, you will want to do it the night ahead. Preheat the oven to 350°F and place a sheet of parchment on a baking sheet.
- Stir together the corn starch and sugar and set aside.
- Mix the egg whites, cream of tartar and salt until they are foamy. Turn the mixer to high and begin to whip. Slowly add in the sugar/corn starch mixture until completely incorporated.
- Once you have stiff peaks and the vanilla and mix until just incorporated.
- Spread about an inch thick on the parchment paper.
- Place in the oven and immediately drop the temperature to 250°F. Bake for 1 hour and 25 minutes. Then turn off the oven, but do not open it. Leave to cool completely in the oven. Then remove from the parchment paper and wrap tightly until ready to use.
- To make the pudding, combine flour, sugar and salt in a large heavy bottomed saucepan.
- Beat together egg yolks and cold milk. Add a couple of tablespoons to the flour mixture and whisk. Add a few more and whisk. This will help prevent clumps. Slowly add remaining milk mixture, whisking as you do until combined.
- Cook over medium heat, stirring constantly until it is thickened enough to coat the back of a spoon. Remove from heat and stir in vanilla.
- Place a layer of 1/3 of the vanilla wafers on the bottom of your serving dish. Cover with a layer of half of the sliced bananas. Add half of the pudding mixture. Repeat with a layer of vanilla wafers, bananas, pudding and ending with vanilla wafers. Cover and refrigerate until you are ready to serve.
- Place broken pieces of meringue on top when ready to serve, or top with whipped cream.
Amount Per Serving: Calories: 190Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 55mgSodium: 66mgCarbohydrates: 39gFiber: 1gSugar: 31gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.