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Best Creamy Banana Pudding Recipe

A close-up of a generous slice of creamy banana pudding made for dessert, featuring layers of vanilla pudding, bananas, wafers, and toasted meringue.
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This is a recipe for a classic Southern style banana pudding, featuring a thick, creamy homemade vanilla custard and soft meringue topping.

Ingredients

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  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 box (11.5 ounces) vanilla wafers
  • 4 medium ripe bananas, sliced
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Make the vanilla custard: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
  2. Cook the custard: Heat the mixture over medium heat, stirring constantly, until it thickens significantly and just begins to bubble. This takes about 8 to 10 minutes.
  3. Temper the egg yolks: Remove the saucepan from the heat. Slowly pour about 1 cup of the hot milk mixture into the beaten egg yolks while whisking constantly.
  4. Return the tempered yolks to the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, for 1 to 2 minutes until the custard is very thick. Do not boil.
  5. Remove from heat. Stir in the butter and vanilla extract until combined. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Cool completely in the refrigerator, at least 2 hours.
  6. Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form.
  7. Assemble the pudding: In a 2-quart serving dish, layer one-third of the vanilla wafers, followed by half of the sliced bananas, and then one-third of the cooled custard. Repeat the layers: wafers, bananas, custard. Top with the final layer of wafers.
  8. Spread the meringue evenly over the top layer of custard, making sure the meringue touches the edges of the dish to seal it.
  9. Bake the meringue: Bake at 350 degrees F for 10 to 12 minutes, or until the meringue is lightly golden brown.
  10. Cool and chill: Let the pudding cool slightly at room temperature, then chill for at least 4 hours before serving for the best creamy texture.

Notes

  • For a foolproof creamy texture, ensure you cook the custard until it is very thick before tempering the yolks.
  • If you prefer a no-bake version, skip the meringue and top the final layer with a layer of whipped cream after the pudding has chilled for 4 hours.
  • Slice the bananas just before assembling to reduce browning.

Nutrition

Find it online: https://savoryskies.com/creamy-banana-pudding-made-for-recipe/