Very Large Banana Pudding
A rich, creamy banana pudding layered with vanilla wafers and topped with fluffy meringue, perfect for family gatherings or special dessert occasions.
Ingredients
Instructions
- Mix thoroughly sugar, flour, and salt in a saucepan.
- Add egg yolks and a little of the milk; mix well to form a pastry-like base.
- Stir in the remaining milk and add margarine.
- Cook on medium heat until thickened, then remove from heat.
- Add vanilla and stir to combine; let it cool.
- In a large deep casserole dish, place a layer of vanilla wafers on the bottom.
- Slice bananas over the wafers.
- Pour a layer of the cooled pudding mixture over the bananas.
- Repeat layers of wafers, bananas, and pudding until all ingredients are used.
- Beat egg whites until stiff peaks form.
- Gradually add 3 tablespoons of sugar and continue beating until stiff.
- Top the banana pudding with the meringue.
- Bake at 350°F (175°C) until the meringue is golden brown.
Tips & Substitutions
For a creamier pudding, consider using whole milk instead of 2% or a mix of half-and-half. If you prefer, you can substitute the oleo with unsalted butter for a richer flavor. Make sure to let the pudding cool completely before layering to avoid soggy wafers. If you have leftover meringue, you can use it to top desserts like the Ten Layer Chocolate Cake.
Serving Suggestions
Serve this banana pudding chilled or at room temperature, garnished with additional banana slices or a sprinkle of crushed vanilla wafers for added texture. It pairs beautifully with American recipes like the Lazy Gal'S Delight for a sweet finish to any meal. Consider serving it alongside a scoop of vanilla ice cream for extra indulgence.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat individual portions in the microwave for about 15-30 seconds to warm the pudding slightly, then enjoy. Avoid reheating the entire dish, as the meringue may become chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Very Large Banana Pudding contains roughly 764 calories, with 19g protein, 151g carbohydrates, and 4g fat. It is an excellent source of iron (50% of the Daily Value), protein (39% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 929mg per serving (40% 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 different types of bananas for this recipe?
Yes, while Cavendish bananas are most common, you can use other varieties like red bananas or Lady Finger bananas for a unique flavor. Just ensure they are ripe for the best sweetness and texture.
How can I make this recipe gluten-free?
To make this banana pudding gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch. This will help achieve the desired thickness without the gluten.
What can I do if my meringue weeps?
If your meringue weeps, it may be due to humidity or undercooking. Ensure the egg whites are beaten to stiff peaks and avoid humid conditions when preparing. Baking the meringue until golden can also help prevent weeping.
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).