Banana Pudding (From Scratch)
Creamy, homemade banana pudding layered with vanilla wafers and ripe bananas, topped with browned meringue. Perfect for comforting desserts or family gatherings, offering rich vanilla and banana flavors.
Ingredients
Instructions
- Combine 1/2 cup sugar, flour, and salt in the top of a double boiler.
- Mix in 1 whole egg and 3 egg yolks.
- Stir in milk.
- Cook, uncovered, over boiling water, stirring constantly, until thickened.
- Remove from heat; add vanilla extract.
- Spread a small amount of custard on the bottom of a 1-1/2 quart casserole dish.
- Cover with a layer of Nilla Wafers.
- Top with a layer of sliced bananas.
- Pour 1/3 of the remaining custard over the bananas.
- Repeat layering of wafers, bananas, and custard to make 3 layers, ending with a layer of custard.
- Beat remaining 3 egg whites until stiff peaks form, but not dry.
- Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Pile the meringue on top of the pudding, covering the entire surface.
- Bake in a preheated oven at 425°F for 5 minutes or until delicately browned.
- Serve warm or chilled.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you prefer a lighter dessert, you can substitute the meringue topping with whipped cream. When layering, ensure the bananas are evenly distributed to prevent browning. Make sure to use ripe bananas for optimal sweetness. For a twist, add a sprinkle of cinnamon or nutmeg between layers.
Serving Suggestions
Serve banana pudding in individual cups for a fun presentation or family-style in the casserole dish. It pairs beautifully with a slice of Turner Farm Hickory Nut Pie for a delightful dessert spread. Consider adding a dollop of whipped cream on top for extra creaminess and serve alongside a refreshing fruit salad for balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for a few seconds until warm, being careful not to overheat the meringue, which can become chewy. If serving chilled, allow it to sit out for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pudding (From Scratch) contains roughly 329 calories, with 8g protein, 68g carbohydrates, and 2g fat. It is a good source of iron (19% of the Daily Value) and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 945mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought pudding mix instead of making it from scratch?
While using store-bought pudding mix can save time, it won't provide the same depth of flavor as homemade custard. If you're short on time, consider using a vanilla pudding mix but remember that you may miss out on the creamy texture and richness of the from-scratch version.
How can I prevent the bananas from browning?
To prevent the bananas from browning, you can toss the sliced bananas in a little lemon juice before layering them in the pudding. This will help maintain their color and freshness. Alternatively, you can layer the bananas just before serving to keep them looking fresh.
Can I make banana pudding ahead of time?
Yes, you can prepare banana pudding a day in advance. Assemble the layers up to the meringue stage, cover tightly with plastic wrap, and refrigerate. When ready to serve, whip up the meringue and bake just before serving for the best texture. This ensures the bananas stay fresh and the meringue remains fluffy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).