Banana Pudding
Updated May 1, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 1¼ cups granulated sugar, divided
- ⅓cup cornstarch
- 4cups whole milk
- 4large eggs, separated and divided
- 1teaspoon vanilla
- ¼ teaspoon salt
- 2tablespoons unsalted butter
- ¼ teaspoon cream of tartar
- 111-ounce box nilla wafers
- 3-4 bananas, depending on size
Nutritional analysis per serving (10 servings)
419 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 1 gram dietary fiber; 42 grams sugars; 8 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350. Make custard: whisk ¾ cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
- Step 2
Make meringue: put the egg whites, cream of tartar and ½ cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
- Step 3
Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
- Step 4
Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.
Private Notes
Comments
Step 3 may be my favorite recipe instruction ever.
This is almost my mother's banana pudding minus a crucial step: Chill the custard first (same day in ice bath, or overnight) or you get soggy cookies and yucky bananas. Proceed with the meringue, which Mommy didn't precook. 1 Tbl sugar/egg white is fine. Sprinkle with nutmeg, bake at 425 5-7 minutes. Your goal is only to brown the meringue, not heat through.
Whipped cream is delicious in addition to, but never in lieu of the meringue. Bourbon splash sounds really tasty.
This is a Southern recipe, not for Yankees. We like it soggy. The vanilla wafers need to merge in with the bananas. That's why they call it pudding, not cake!
I love banana pudding and made this for a gathering. It was well received BUT I found it too sweet - which was due to the meringue. Next time I will top it with unsweetened whipped cream and I think it will be much better.
The meringue was a flop. I heated it over water and it never got hot. Warm. I put it in my mixer and the volume didn’t increase. Ended up after browning with a 1/4 inch layer of meringue. Also, the pudding is too sweet. Will half the sugar next time.
The best banana pudding ever!! Subbed Einkorn Checkerboard cookies for nilla wafers which gave delicious flavor. Did not have heatproof bowl so used a pot. Served at room temp after cooking. Next-day refrigerated leftovers also delicious. The ideal dessert!