Introduction
Banana pudding is a beloved Southern dessert, cherished for its creamy vanilla pudding, ripe bananas, and crunchy vanilla wafers, often topped with a fluffy meringue or whipped cream. Perfect for potlucks, family dinners, or summer gatherings, this nostalgic treat delights all ages. Its straightforward ingredients and simple assembly make it ideal for cooks of all levels. This recipe delivers a classic banana pudding, adaptable for dietary needs, best served chilled with a sprinkle of crushed wafers or a dollop of whipped cream.
Ingredients
For the Pudding:
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 tsp kosher salt
- 2 cups whole milk
- 3 large egg yolks (save whites for meringue, if using)
- 2 tsp pure vanilla extract
- 2 tbsp unsalted butter.
For Assembly:
- 4 medium ripe bananas, sliced into 1/4-inch rounds
- 1 box (11 oz) vanilla wafers (about 60-70 wafers).
For Meringue (Optional):
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar.
Alternative Topping (Optional):
-
1 cup heavy whipping cream, whipped with 2 tbsp powdered sugar (instead of meringue).
For Serving:
- Optional: Crushed vanilla wafers or banana slices for garnish
- Suggested Pairings: Iced tea, coffee, or lemonade
Step-by-Step Process
- Make Pudding: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, for 5-7 minutes, until the mixture has thickened and coats the back of a spoon. Remove from heat.
- Temper Egg Yolks: In a small bowl, whisk egg yolks. Slowly pour 1/4 cup of the hot milk mixture into yolks, whisking, to temper. Gradually whisk the yolk mixture back into the saucepan. Cook over low heat for 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla extract. Let cool slightly, about 5 minutes.
- Assemble: In a 2-quart baking dish (8×8 or 9-inch round), spread a thin layer of pudding (about 1/4 cup) on the bottom. Layer 1/3 of the vanilla wafers, followed by 1/3 of the banana slices, and 1/3 of the pudding. Pour 1/2 of the remaining pudding over the top, spreading evenly. Repeat layers (wafers, bananas, pudding) twice more, ending with a layer of pudding.
- Meringue (Optional): If using meringue, preheat the oven to 350°F (175°C). In a clean bowl, beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form (about 3-4 minutes). Spread the meringue over the pudding, sealing the edges to prevent shrinking. Bake for 10-15 minutes until golden brown. Cool for 30 minutes, then chill.
- Whipped Cream (Alternative): If skipping meringue, whip heavy cream with powdered sugar until stiff peaks form. Spread over pudding or dollop on individual servings.
- Chill: Cover (if not baked with meringue) and refrigerate for at least 4 hours, preferably overnight, to soften wafers and meld flavors.
- Serve: Spoon chilled banana pudding into bowls. Garnish with optional crushed wafers or banana slices. Serve with suggested pairings like iced tea or coffee.
Tips for Better Banana Pudding
- Use ripe but firm bananas (yellow with some brown spots) to avoid mushiness; overly ripe bananas may brown quickly.
- Stir pudding constantly to prevent scorching; a heavy-bottomed saucepan helps.
- Temper egg yolks slowly to avoid scrambling; pour hot mixture in a thin stream while whisking.
- Layer immediately after making the pudding to keep it warm, which helps wafers soften faster.
- For a smoother pudding, strain the custard after cooking to remove any lumps.
- Cover pudding tightly when chilling to prevent bananas from browning; press plastic wrap directly onto the surface if not topping immediately.
- Make ahead up to 1 day; add fresh banana garnish just before serving.
- Reserve a few extra wafers for topping to maintain crunch.
Variations and Customization
- Gluten-Free Banana Pudding: Use gluten-free vanilla wafers and gluten-free flour.
- Vegan Banana Pudding: Use plant-based milk (e.g., almond milk), vegan butter, and cornstarch (3 tbsp) instead of flour; skip egg yolks and meringue, using vegan whipped cream.
- Low-Sugar Pudding: Reduce sugar to 1/2 cup in pudding; use a sugar substitute like stevia for topping.
- Chocolate Banana Pudding: Add 1/4 cup cocoa powder to the pudding or layer with chocolate chips.
- Peanut Butter Banana Pudding: Swirl 2 tbsp peanut butter into the pudding or add peanut butter cookies instead of some wafers.
- Tropical Banana Pudding: Add 1/2 cup crushed pineapple or shredded coconut to layers.
- No-Bake Pudding: Skip the meringue and use whipped cream or no topping for a fully chilled dessert.
- Individual Parfaits: Layer in mason jars or glasses for single servings.
Storage and Serving Tips
- Store covered banana pudding in the fridge for up to 3 days; bananas may brown slightly over time.
- Do not freeze; pudding and bananas lose texture when thawed.
- Serve chilled for classic texture; let sit 5-15 minutes at room temperature for a softer consistency.
- Add fresh banana slices or wafer crumbs just before serving to maintain freshness.
- Use leftovers as a trifle base or blend into milkshakes with extra bananas.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with sweet tea, hot coffee, or a light dessert wine like Moscato.
- Assemble in a clear dish to showcase layers for a stunning presentation.
Nutritional Information
Based on 8 servings (about 3/4 cup each, with meringue, without optional toppings):
- Calories: 320 kcal
- Total Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 220mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
- Vitamin A: 8% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 10% Daily Value
- Iron: 6% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dessert is moderate in calories but high in sugars due to sugar and bananas. For dietary needs, try gluten-free or vegan variations. It’s potassium from bananas adds nutritional value.
Conclusion
This banana pudding recipe delivers a creamy, nostalgic dessert that’s perfect for gatherings, holidays, or any sweet craving. Its simple preparation and classic Southern flavors make it a favorite for home cooks. The silky pudding, soft bananas, and crunchy wafers create a delightful texture. This recipe is sure to become a go-to, cherished for its comfort and charm.
Banana Pudding Recipe: Creamy Southern Classic
Creamy Southern banana pudding with vanilla wafers and bananas.
Ingredients
- ¾ cup sugar
- ⅓ cup flour
- ¼ tsp salt
- 2 cups milk
- 3 egg yolks
- 2 tsp vanilla extract
- 2 tbsp butter
- 4 bananas sliced
- 11 oz vanilla wafers
- Meringue: 3 egg whites 1/4 cup sugar, 1/4 tsp cream of tartar
- Or: 1 cup whipped cream 2 tbsp powdered sugar
- For Serving: Crushed wafers
- Suggested Pairings: Iced tea coffee
Instructions
- Whisk sugar, flour, salt, and milk; cook over medium heat 5-7 minutes until thick.
- Temper yolks with hot mix; cook 2 min. Add butter, vanilla.
- Layer pudding, wafers, bananas in 2-quart dish; repeat, end with pudding.
- Optional: Beat egg whites, sugar, cream of tartar to stiff peaks; spread, bake at 350°F 10-15 min. Or top with whipped cream.
- Chill 4+ hours; garnish, serve with tea.
Notes
- Use ripe bananas for sweetness.
- Store in the fridge up to 3 days.
- Try a peanut butter variation.
- Pair with lemonade.
