Banana Pudding Recipe: Between layers of vanilla wafers is rich and creamy homemade banana pudding with fresh bananas topped with an airy meringue. The best dessert and my all-time favorite!
The ultimate banana pudding! This banana pudding has always been on top of my list and is the only banana pudding I need! This is easy to make with an unbeatable homemade banana pudding. The ingredients required are fairly simple, most of them you have lying in your fridge or pantry. Plus, this banana pudding is made with real ingredients!
This banana pudding is a beautiful, delicious dessert that you would be confident serving your loved ones. If you’re looking for another delightful banana treat, you might want to try making banana bread without baking soda—it’s a great option for when you’re out of baking soda but still craving something sweet and comforting.
What exactly is Banana Pudding?
Banana Pudding is an old-fashioned Southern dessert with layers of vanilla custard, then vanilla cookies, and fresh banana slices. On top is a fluffy, golden meringue.
This is made with wholesome, made-from-scratch ingredients, unlike other banana pudding recipes that use sweetened condensed milk and mixes.
What You Need To Make This Banana Pudding
All-purpose flour: For a gluten-free option, use gluten-free flour.
Sugar: For the pudding, I use granulated sugar.
Salt: Add just a pinch.
Eggs: In this recipe, you’ll need three whole eggs. Use the egg yolks for the custard and whites for the meringue.
Milk: I use whole milk but you are free to use your favorite.
Vanilla Extract: Use very good vanilla extract.
Vanilla wafers: Nilla wafers brand is my favorite.
Bananas: For that amazing flavor, use sliced fresh bananas.
Cream of tartar: Helps hold the shape of the meringue. Or just omit it if you do not have it.
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free vanilla wafers. Kinnikinnick Gluten-Free Vanilla Wafers taste very similar to Nilla vanilla wafers.
Steps To Make Banana Pudding
Step 1: While preheating the oven, chill the hand mixer and mixing bowl in the fridge.
Sugar:
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Step 2: To make the custard, place all the dry ingredients in a large saucepan. Whisk the eggs and milk, then stir this into the dry ingredients. Constantly stir until the custard has thickened. Take the pan out of the heat, then whisk in the vanilla extract.
Milk:
Vanilla extract:
Time to assemble the banana pudding!
Step 3: On the bottom of an oven-safe dish, arrange 1/3 of the vanilla wafers. Or use a glass bowl or a 9 x 13-inch baking dish. On top of the vanilla wafer layer, place 1/3 of the sliced bananas. Pour 1/3 of the pudding on top. Do the same process with the remaining ingredients, ending with the layer of the final wafer.
Top with the pudding, then the rest of the ingredients, ending with layer of the final wafer:
Step 4: Lastly, top with the meringue and bake!
Variations:
- You can go banana-less. Omit the bananas if you are not a fan or craving bananas. Don’t worry, this pudding will still be delicious!
- For a no-bake banana pudding, skip the meringue and top the pudding with whipped cream instead.
- Lazy no-cook banana pudding. Simple! In place of the custard ingredients, use 2 (3.4-oz.) packages of instant vanilla pudding mix, 1(14-oz.) can of sweetened condensed milk, 2 c. milk, and 2 tsp vanilla extract. Skip the meringue and use whipped cream instead. Before serving, let this set in the fridge for 2 hours.
Frequently Asked Questions
How to store?
Keep this banana pudding for up to 3 days in the fridge.
Can I use less sugar in the recipe?
This recipe is perfect as is! But you are welcome to reduce the sugar to 1 c. in the custard or use your preferred sugar replacement. Keep in mind that the cooking time of the custard needs to be increased to properly thicken the custard.
How can I keep the bananas from browning?
Completely cover the bananas with pudding or custard when assembling to prevent them from getting exposed to air that will lead to browning.
Is it okay to use Cool Whip?
Absolutely! Substitute the meringue with a Cool Whip or whipped cream. This will make a bit sweeter dessert topping.
What can I substitute for Vanilla Wafer?
You can use graham crackers instead. Animal crackers or other similar cookies also work wonders.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Banana Pudding Recipe
Ingredients
- 5-6 bananas
- 1 1/2 c. sugar
- 4 tbsp all-purpose flour
- pinch salt
- 3 large eggs separated reserve the whites for the meringue
- 1 tsp vanilla extract
- 3 c. milk
- 1 11-oz/ package of vanilla wafers approximately 45 wafers
- 1/4 c. sugar
- 1/8 tsp cream of tartar
- 1 tsp vanilla extract
- 3 egg whites reserved from above
Instructions
- Set the oven to 325 degrees F. Place the bowl and beaters in the fridge to chill for making the meringue.
To make the Custard:
- In a large, heavy saucepan, mix the flour, sugar, and salt.
- Lightly whisk the egg yolks and mix them with milk. Into the dry ingredients, add the egg-milk mixture. Cook while constantly stirring on low to medium heat until the mixture is smooth and thickened. Take off the heat before stirring in the vanilla.
To Assemble:
- On the bottom of a 2-quart oven-safe glass bowl or baking dish, layer 1/3 of the vanilla wafers. Top with 1/3 of the sliced bananas and pour over 1/3 of the custard.
- Do the same layers two more times, ending with the layer of the final wafer.
To make the Meringue:
- Using the chilled electric mixer, whip the egg whites at high speed.
- Let the egg whites foam before adding in the cream of tartar. Then, slowly add the sugar (1 tbsp at a time). Keep whipping until the sugar is completely dissolved. Once stiff peaks have formed, add the vanilla and whip until well blended.
- Over the banana pudding and the edges of the dish, spread the meringue.
- Place in the oven and bake for approximately 25 minutes until the meringue turned light brown.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
