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Banana Pudding

Banana Pudding. Creamy custard pudding made from scratch is layered with vanilla wafers, slices of banana, and topped with a whipped topping! Serve in a large baking dish or individually.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 522kcal

Equipment

  • saucepan

Ingredients

  • 3 egg yolks (keep whites for meringue)
  • 3 tbsp cornstarch
  • cup whole milk
  • 1 cup heavy cream
  • ¼ tsp salt
  • ¾ cup sugar
  • 3 tbsp unsalted butter softened to room temperature
  • 2 tsp vanilla extract
  • 10 ounces nilla wafers
  • 3 bananas sliced

Meringue

  • 3 egg whites
  • ¼ tsp cream of tartar
  • 6 tbsp sugar
  • ½ tsp vanilla extract

Homemade Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp confectioner's sugar
  • ½ tsp vanilla extract

Instructions

  • Separate eggs, set aside whites. Whisk together egg yolks and cornstarch. Set aside.
  • In a medium size saucepan combine the milk, cream, sugar, and salt. Bring to a simmer over medium heat until milk starts bubbling around edge of pan.
  • Remove 1/2 cup of heated milk mixture and in a slow and steady stream pour into the egg yolk cornstarch mixture while whisking. Add the egg mixture into the saucepan with the heated cream.
  • Bring cream and egg mixture to a simmer while whisking occasionally. Continue cooking until mixture is thickened. Remove from heat.
  • Stir in the butter and vanilla extract. Let this pudding mixture sit and cool for 5 minutes before layering.
  • Break apart the vanilla wafers to make them easier to eat with a spoon. Layer a baking dish or jars/glasses with a layer of vanilla wafers, a layer of banana slices, and then a layer of custard pudding. Then repeat.

Warm Banana Pudding with Meringue

  • Preheat oven to 325℉.
  • Beat egg whites with a hand or stand mixer on high speed.
  • Once the egg whites start to foam add the cream of tartar and gradually add the sugar one tablespoon at a time while mixing.
  • Continue to beat the egg whites until smooth and stiff peaks form. Add in the vanilla and mix together.
  • Spoon the meringue on top of the banana pudding. Bake for 15-20 minutes or until the meringue is browned on the top. If using jars for the banana pudding, place the jars on a large baking sheet for baking. Ensure only heat safe containers are used in the oven.

Cold Banana Pudding with Homemade Whipped Cream

  • Cover the pudding(s) and place in the refrigerator to chill for at least 2 hours. This will help the cookies soften.
  • When ready to serve prepare the whipped cream. Pour the cream into a medium size mixing bowl.
  • Beat or mix on medium speed until cream starts to thicken. Add the confectioners sugar and vanilla and continue mixing until soft peaks form.
  • Spoon whipped cream onto the top of the chilled banana pudding and serve.

Notes

Storage & Freezing:
  • Store covered in the refrigerator. Best if enjoyed within 48 hours.
  • Freezing is not recommended.

Nutrition

Calories: 522kcal | Carbohydrates: 70g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 130mg | Sodium: 270mg | Potassium: 312mg | Fiber: 2g | Sugar: 47g | Vitamin A: 770IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg