Traditional Banana Pudding

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 6
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This Traditional Banana Pudding is a nostalgic dessert that brings a touch of Southern charm to your table. It's a comforting blend of rich custard, fresh bananas, and a light, fluffy meringue. Perfect for family gatherings or a sweet treat at home.

Ingredients for Traditional Banana Pudding

Bananas are the star of this dish, providing natural sweetness and a soft texture. Choose ripe ones for the best flavor. Granulated sugar adds the necessary sweetness, balancing the tartness of the vanilla extract. All-purpose flour thickens the custard, giving it that luscious consistency. A pinch of salt enhances all the flavors without overpowering them. Whole milk forms the base of the custard, contributing to its rich, creamy texture. Eggs are separated to create both the custard and the meringue topping. Vanilla wafers add a delightful crunch and slight sweetness. Finally, cream of tartar stabilizes the meringue, ensuring it holds its shape beautifully.

Tips & Tricks

  • Use very ripe bananas for a sweeter, more intense banana flavor.
  • Allow the custard to cool slightly before assembling to avoid soggy wafers.
  • For a thicker meringue, use room temperature egg whites; they whip up better.

Serving Suggestions

This banana pudding is delightful on its own, but you could serve it with a scoop of vanilla ice cream for extra indulgence. For a pop of color, garnish with fresh mint leaves or a sprinkle of cinnamon before serving.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge. Just add the meringue and bake before serving.
How do I store leftovers?
Cover the dish with plastic wrap and refrigerate for up to 3 days.

Traditional Banana Pudding Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While that's heating up, grab a medium saucepan and whisk together the sugar, flour, and salt. Gradually add the milk, whisking until it's smooth. You'll want to cook this over medium heat, stirring constantly. You’re looking for the mixture to thicken, which should take about 10 minutes. Don't rush it — patience is key here.

Once thickened, take a separate bowl and lightly beat the egg yolks. Then, slowly whisk a little of the hot milk mixture into the yolks. This step is crucial to avoid scrambling the eggs. Pour the yolk mixture back into the saucepan and cook for another 2 minutes, stirring all the while. Remove from heat and stir in the vanilla extract, letting it cool slightly.

Next, slice your bananas into thin rounds. In a 2-quart baking dish, layer a third of the vanilla wafers, a third of the banana slices, and a third of the custard. Repeat the layers twice more, finishing with custard on top. This layering ensures every bite has a bit of everything.

Now for the meringue: in a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons of sugar, continuing to beat until stiff peaks form. Spread this meringue over your pudding, making sure it touches the edges of the dish to seal it all in.

Bake in the preheated oven for 15-20 minutes, watching for that perfect golden brown on the meringue. Let it cool slightly before serving, allowing the flavors to meld beautifully.

Why You'll Love This Recipe

  • Smooth, creamy texture that melts in your mouth.
  • Layers of flavor with ripe bananas and vanilla wafers.
  • A crowd-pleaser that's easy to make and assemble.

Ingredients

2 large ripe bananas
3/4 cup granulated sugar
1/3 cup all-purpose flour
a pinch of salt
3 cups whole milk
3 large eggs, separated
1 1/2 teaspoons vanilla extract
45 vanilla wafers
1/4 teaspoon cream of tartar

Step-by-step Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture is thickened, about 10 minutes.
4. In a separate bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot milk mixture into the yolks, then return the yolk mixture to the saucepan. Cook for 2 more minutes, stirring constantly, then remove from heat.
5. Stir in the vanilla extract and set aside to cool slightly.
6. Slice the bananas into thin rounds. In a 2-quart baking dish, layer one-third of the wafers, one-third of the banana slices, and one-third of the custard. Repeat the layers twice, ending with custard on top.
7. In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons of sugar and continue beating until stiff peaks form.
8. Spread the meringue over the pudding, making sure it touches the edges of the dish to seal.
9. Bake for 15-20 minutes, until the meringue is golden brown. Allow to cool slightly before serving.

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