Southern Banana Pudding Recipe
User Reviews
5
Southern Banana Pudding Recipe
Description
This Southern Banana Pudding Recipe uses a homemade custard base made from flour, sugar, salt, egg yolks, and milk, cooked until smooth and thickened, with vanilla added for depth. The pudding is assembled in layers with vanilla wafers and fresh banana slices, creating a balance of crunchy, creamy, and fresh components.
The dish is topped with a meringue made from whipped egg whites with cream of tartar and sugar, baked to a golden finish that adds a delicate sweetness and light texture on top. The pudding is baked at 325°F to meld the flavors and set the layers.
Alternatives include omitting bananas for a vanilla wafer pudding, replacing meringue with whipped cream for a no-bake topping, or using instant pudding mix for a quick version. The pudding keeps covered in the refrigerator for up to three days, making it practical for make-ahead dessert.
Ingredients
- 4 tablespoons all-purpose flour
- 1 1/2 /2 cups sugar
- pinch kosher salt
- 3 large egg separated (you'll need whites later for meringue
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 (11-ounce) package vanilla wafers approximately 45 wafers
- 5-6 banana
- 3 egg reserved from above, white
- 1/8 /8 teaspoon cream of tartar
- 1/4 /4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Prep. Preheat oven to 325º F. Chill the bowl and beaters for making the meringue (if making).
Make the Custard:
- Combine flour, sugar and salt in a large, heavy saucepan.
- Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.
- To layer your banana pudding, begin by placing 1/3 of the vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.
- Slice bananas and place 1/3 on top of wafers.
- Pour one-third of custard over wafers and bananas.
- Repeat layering process two more times until all wafers, bananas, and custard have been used, ending with a final layer of the wafers.
For the Meringue:
- Whip egg whites with an electric mixer set at high speed.
- Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time. Continue whipping until sugar is well-dissolved. Add vanilla once stiff peaks have formed and whip until well-combined.
- Spread the meringue over banana pudding, making sure to spread to the edges of the dish.
- Bake for about 25 minutes until the meringue is lightly browned.
Notes
- Banana pudding keeps well refrigerated for up to 3 days when covered.
- Omit bananas to make a vanilla wafer pudding variation suitable for those avoiding bananas.
- Replace the meringue topping with whipped cream for a no-bake option.
- Use instant vanilla pudding mix with sweetened condensed milk, milk, and vanilla as a quick custard substitute.
- Layer in a 2-quart oven-safe dish for proper assembly and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 89mg | 4% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 118mg | 12% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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