Southern Banana Pudding
User Reviews
5
Southern Banana Pudding
Description
Southern Banana Pudding builds on a homemade pudding prepared by tempering egg yolks with hot milk then cooking with flour and sugar until thickened. Butter and vanilla add depth to the creamy custard. The pudding is layered with Nilla wafers and banana slices, creating a combination of creamy, crunchy, and fresh elements. A meringue made by whipping egg whites with cream of tartar and sugar tops the dessert, then it's baked until set and lightly browned. This layering method and the homecooked pudding differentiate it from instant or refrigerator puddings.
The pudding has a smooth texture and balanced sweetness, while the Nilla wafers provide pleasant crisp edges that soften over time against the bananas, which add natural fruity sweetness and moisture. This layered dessert suits gatherings and can be assembled in individual dishes or a larger bowl.
Because the pudding quantity suits about a 7 x 11-inch dish, doubling the recipe is recommended for a 9 x 13-inch pan to serve more people adequately. The meringue topping adds a delicate, airy contrast to the rich pudding below.
Ingredients
Pudding
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- Pinch salt
- 6 egg save whites for the meringue, large yolks
- 3 1/2 cups milk divided
- 1 Tablespoon butter salted
- 1 1/2 teaspoons vanilla
- 1 nilla wafers box
- 4-6 banana not overripe
Meringue
- 6 egg large, whites
- 1/4 teaspoon cream of tartar
- 6 Tablespoons granulated sugar
Instructions
- In a medium-size mixing bowl, whisk together the flour, sugar and salt.
- Add the egg yolks (save the whites for a meringue) and 1/2 cup of the milk, whisking again until smooth and combined.
- Pour the remaining milk into a heavy saucepan and warm over medium heat, just until bubbles begin to form around the edges of the pan.
- When the milk is hot, slowly pour 1 cup of it into the egg yolk mixture, whisking until combined to temper the egg yolks. Then transfer the tempered yolks to the pan with the remaining hot milk, whisking constantly to combine.
- Continue to cook and stirring constantly over medium heat for about 10-12 minutes until the pudding has thickened. You may prefer to use a double boiler to prevent scorching, but I've never had a problem as long as I keep my heat at medium and stir constantly.
- Once the pudding is thick, remove from the heat and stir in the butter and vanilla.
- Layer Nilla wafers in the bottom of individual serving dishes or a large bowl, trifle dish, pie plate, or baking dish. Add half of the sliced bananas. Spoon half of the pudding over the bananas, then repeat the layers with the remaining Nilla wafers, bananas, and pudding.
- Beat the reserved egg whites and cream of tarter in the bowl of a stand mixer fitted with a whisk attachment until soft peaks begin to form. Add the granulated sugar while beating and continue to beat until stiff peaks form, about 3-5 minutes. Spread the meringue on top of the banana pudding, using the back of a spatula to create peaks and swirls in the meringue.
- There are a couple of ways to finish the meringue depending on what container or presentation you are using for your banana pudding. If I'm making a big bowl or casserole dish of pudding, I will bake it for 10-12 minutes at 350°F until lightly browned on top. For individual servings in mason jars or ramekins, I will broil them until the top of the meringue is toasted. Garnish with Nilla wafers, if desired.
Notes
- This recipe best fits a 7 x 11-inch dish; double the batch for a larger 9 x 13-inch baking dish.
- Reserve egg whites carefully for meringue and avoid fat contamination to ensure peak volume.
- Layer bananas just before serving to maintain freshness and prevent excessive browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 79g | 26% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 246mg | 10% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
