This classic banana pudding recipe delivers all the cozy charm of Southern comfort food. Made with a rich homemade custard, fresh bananas, and layers of vanilla wafers, this dessert is baked until golden and topped with a light meringue. Its simple ingredients and warm vanilla flavor make it a staple at family gatherings, church potlucks, and holiday tables. The recipe card suggests using two-thirds of the custard recipe for one pudding, ensuring just the right balance of creamy filling and fruit.
Ingredients
For the Custard:
- 2 cups whole milk
- ⅔ cup sugar
- 4 tbsp all-purpose flour (level)
- 3 eggs (separated)
- ¼ stick butter
- 1½ tsp vanilla extract
Additional:
- 3-4 bananas (ripe, sliced)
- 12 vanilla wafers
Optional:
- Meringue made from 3 reserved egg whites
Instructions
Step 1: Scald the Milk
- Heat milk in a saucepan over medium heat just until small bubbles form at the edges. Do not let it boil.
Step 2: Make the Custard
- Mix sugar and flour in a bowl. Slowly whisk into the scalded milk. Stir constantly.
- Add egg yolks and continue to cook over medium-low heat until mixture thickens.
- Stir in butter and vanilla extract. Remove from heat.
Step 3: Assemble the Pudding
- Line a baking dish (preferably Pyrex) with vanilla wafers.
- Add a layer of sliced bananas over the wafers.
- Add another layer of vanilla wafers and more banana slices.
- Pour 2/3 of the prepared custard evenly over the layers.
- Repeat the layering if desired, ending with custard on top.
Step 4: Add the Meringue
- Whip reserved egg whites until stiff peaks form.
- Spread meringue over the pudding, sealing to the edges.
Step 5: Bake
- Bake at 350°F for about 20 minutes, or until meringue is golden.
- Cool slightly before serving warm, or chill for a firmer texture.
Tips
- Use slightly underripe bananas to prevent browning and mushiness.
- Add a pinch of salt to enhance the custard’s flavor.
- Fold in a handful of crushed vanilla wafers for extra texture.
- Chill for several hours after baking for a firmer set.
- Add a dash of nutmeg or cinnamon to the custard for warm spice.
- Substitute part of the milk with evaporated milk for richer custard.
- Add a layer of whipped cream instead of meringue for a no-bake finish.
- Use gluten-free vanilla wafers if needed.
- Toast the meringue lightly with a kitchen torch for extra color.
- Layer pudding while still warm to help soften the wafers perfectly.
Nutrition
Calories: 221kcalCarbohydrates: 39gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 69mgSodium: 84mgPotassium: 286mgFiber: 1gSugar: 28gVitamin A: 216IUVitamin C: 4mgCalcium: 87mgIron: 1mg
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