Homemade Banana Pudding Recipe
My mama's Southern old-fashioned banana pudding recipe has a perfectly creamy rich custard that's layered with ripe banana and Nilla wafers.
Servings: 10 servings
Calories: 566kcal
Ingredients
For the Pudding
- 6 large eggs separated and room temperature (reserve whites)
- 2/3 cup granulated sugar
- ½ teaspoon kosher salt
- 4 tablespoons cornstarch
- 4 cups milk divided
- 2 tablespoon unsalted butter cold
- 4 teaspoons vanilla extract
For the Meringue
- 6 reserved egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 2 teaspoons vanilla extract
For Assembly
- 1 box Nilla wafer cookies plus extra for garnish
- 6 large ripe bananas cut into ½ inch slices
Instructions
For the Pudding
- Place egg yolks in a medium glass or metal bowl. Set the bowl on a damp paper towel for stability when whisking. Whisk together with half the sugar.
- In a small bowl, stir together cornstarch and ½ cup milk. Set aside.
- In a medium, heavy-bottom saucepan, add the remaining half of sugar, salt, and 3 ½ cups of milk. Heat over medium until the milk steams. DO NOT BOIL.
- While whisking, slowly stream half of the hot milk into egg yolks. Immediately pour the tempered yolks back into the pan with the milk and return to the heat.
- Whisking vigorously and ensuring to get the bottom and corners of the pan, add in cornstarch slurry.
- Continue whisking until the mixture thickens, about 15minutes. The mixture is ready when thickened and the whisk leaves a trail and gentle plop when removed from the pudding. This will not be super thick, but a softer set; it will continue to thicken as it cools. Remove from the heat and stir in butter and vanilla. Cover the pudding with plastic wrap directly on the surface to avoid developing a skin on top and chill for at least 2 hours.
For the Meringue
- In a small bowl, mix the sugar and cream of tartar.
- In the bowl of a stand mixer fitted with the whisk attachment, add egg whites. Beat on medium speed until white foam appears, for about 1 minute.
- Slowly pour in the sugar, about 1 teaspoon at a time. When all the sugar is added increase the speed to high and continue whipping until stiff peaks form, about 6-7 minutes. The meringue will become billowy and very white, then when stiff, will look like shaving cream and hold its shape when the whisk is removed.
- Stir in vanilla.
To Assemble
- In a deep trifle dish, line the bottom and one layer up the side with cookies. Top with half of the sliced bananas.
- Next, pour in half of the pudding and spread with a spatula and let settle into corners. Repeat with remaining cookies, bananas, and pudding.
- Gently spread the meringue on top of the pudding. Using a spatula or back of a spoon, dip and swoop to create swirls.
- Use a kitchen torch to brown the meringue.
- Serve immediately.
Video
Notes
*Notes
To make ahead, make the pudding as directed and assemble the dish through step 2. Cover the pudding with plastic wrap directly on the surface to avoid developing a skin on top. When ready to serve, make the meringue and top the pudding and torch as directed.
If you don’t have a kitchen torch, alternatively, you can make this recipe with a couple of changes:
Instead of using a trifle dish, use a 3-quart oven safe glass dish, with at least 3 inch high sides.
Preheat your oven to 350°F and place the rack 5 inches from the heating element. Then, make the meringue and assemble as directed. Place the pudding in the oven and bake for 10-12 minutes until lightly toasted (up to 15 if you like a more toasted meringue).
Remove from the oven and serve warm.
Eggs separate best cold, so separate your eggs straight from the refrigerator. However, egg whites whip up best at room temperature, so let them sit out for about 30 minutes before making the meringue.
Since egg whites don’t whip properly in the presence of fat, make sure to separate your eggs cleanly, meaning no trace of yolks in your whites. Also, double check that the inside of your stand mixer bowl and whisk are squeaky clean. Storage Refrigerated banana pudding can last up to 2-3 days before those bananas become too soft and dark. I don't suggest freezing any leftovers since the texture of the custard as well as the bananas will change noticeably.
To make ahead, make the pudding as directed and assemble the dish through step 2. Cover the pudding with plastic wrap directly on the surface to avoid developing a skin on top. When ready to serve, make the meringue and top the pudding and torch as directed.
If you don’t have a kitchen torch, alternatively, you can make this recipe with a couple of changes:
Instead of using a trifle dish, use a 3-quart oven safe glass dish, with at least 3 inch high sides.
Preheat your oven to 350°F and place the rack 5 inches from the heating element. Then, make the meringue and assemble as directed. Place the pudding in the oven and bake for 10-12 minutes until lightly toasted (up to 15 if you like a more toasted meringue).
Remove from the oven and serve warm.
Eggs separate best cold, so separate your eggs straight from the refrigerator. However, egg whites whip up best at room temperature, so let them sit out for about 30 minutes before making the meringue.
Since egg whites don’t whip properly in the presence of fat, make sure to separate your eggs cleanly, meaning no trace of yolks in your whites. Also, double check that the inside of your stand mixer bowl and whisk are squeaky clean. Storage Refrigerated banana pudding can last up to 2-3 days before those bananas become too soft and dark. I don't suggest freezing any leftovers since the texture of the custard as well as the bananas will change noticeably.
Nutrition
Calories: 566kcal | Carbohydrates: 91g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 435mg | Potassium: 504mg | Fiber: 3g | Sugar: 56g | Vitamin A: 421IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 1mg