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
- 3 egg yolks (keep whites for meringue)
- 3 tbsp cornstarch
- 1½ 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
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.
Storage & Freezing:
- Store covered in the refrigerator. Best if enjoyed within 48 hours.
- Freezing is not recommended.
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