It’s a simple, from-scratch dessert that often leaves me speechless: homemade vanilla pudding layered with vanilla wafer cookies and banana slices and topped with a cloud of meringue. Some like it warm. Others prefer it like I do: nice and cold. The hardest part is waiting for it to fully chill.
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups milk
4 large eggs, separated
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 1/3 cups vanilla wafers
4 ripe bananas
3 tablespoons sugar
How to Make It
Preheat oven to 375°. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish.
Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.
Around the Southern Table
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I love banana pudding and have always wanted to try making it from scratch. The custard part of this recipe was easy and delicious. Instead of the egg whites on top, I whipped some cream for the topping, and used 3 whole eggs in the custard. The only reason I gave this less than 5 stars was the use of vanilla wafers. With the wonderful homemade custard, bananas, and real whipping cream, the artificial taste of boxed cookies was really noticeable and detracted from the dessert. I wish a could think of a homemade alternative to make this recipe truly "from scratch."
This was easy to make. Just keep stirring/whisking that pudding as it cooks. Don't walk away even for a minute. My husband liked it too. It reminded me of my mothers recipe. Simple and delicious!You can make this, try it.I pretty much went right by the recipe. I always taste along the way because we like things a little less sweet than most. But it's pretty spot on.
I love home made pudding, not the boxed so much. To this I add 1/2 tsp
banana extract for more intense flavor. I saved the egg whites to add to
scrambled eggs because we eat a whole lot of eggs. Instead of meringue I
use whipped heavy cream sweetened with powdered sugar. I highly
recommend doubling the recipe. In our house there is no way that we
would get 6 to 8 servings out of a single batch.
Eating this dessert always takes me back to my childhood. I don't change a thing in the recipe and make it exactly as is since it's so simple and good. Hint: Trader Joe's vanilla wafers are far superior to any others that I have tried in this recipe.
This is one of my all time favorite comfort foods. When I am not well, I will make banana pudding and eat nothing else. Of course, I don't restrict my banana pudding fixation to just when I am feeling ill. I can eat banana pudding any time. I like it both warm and cold.
This is the way I have been making it for years and you don't know what you are missing until you try this recipe. I prefer eating it barely warm, just after it is made! Nothing like homemade banana pudding! Thanks for posting a good old fashioned recipe!
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