Description
This is an easy banana pudding recipe that will surely blow you away! Creamy with layers of vanilla wafer and fresh bananas. This is the only banana pudding recipe you’ll ever need!
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
Store the banana pudding for up to 3 days in the refrigerator, covered.
Other variations:
Feel free to omit the bananas and go banana-less banana pudding.
Easily make a no-bake version using whipped cream as topping instead of meringue.
For a no-cook banana pudding, substitute the custard ingredients with 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. Instead of meringue, use whipped topping. Make sure to keep this in the fridge for 2 hours before serving.
How To Make it Gluten-free:
Use gluten-free vanilla wafers such as Kinnikinnick Gluten-Free Vanilla Wafers. They taste very similar to Nilla vanilla wafers.
Use gluten-free flour in place of all-purpose flour.
- Prep Time: 10 MINS
- Cook Time: 20 MINS
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 57.8 g
- Sodium: 379.7 mg
- Fat: 2.2 g
- Carbohydrates: 68.9 g
- Protein: 8 g
- Cholesterol: 71.6 mg
Keywords: Banana Pudding Recipe