The magic of homemade banana pudding lies in its harmonious layers of flavors and textures. As you dip your spoon into the dish, you first break through the velvety, golden meringue, which adds a subtle sweetness and airy texture. Beneath, you discover the creamy vanilla pudding that envelopes soft banana slices and tender vanilla wafers. The wafers, while slightly softened, retain just enough crunch to provide a contrast to the smooth pudding. Every bite delivers a nostalgic wave of warmth and comfort, reminiscent of family gatherings and old-fashioned Southern cooking. This dessert is not just a treat—it’s an experience that brings everyone together!
Ingredients:
- 4 ripe bananas, sliced
- 1 cup sugar
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 box vanilla wafers
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar (for meringue)
Instructions:
- Prepare the pudding mixture:
- In a medium saucepan, whisk together the sugar and flour until well combined.
- Gradually whisk in the milk until smooth.
- Place the pan over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 8–10 minutes). Reduce heat to low.
- Temper the eggs:
- In a small bowl, whisk the egg yolks. Slowly pour a small amount (about 1/4 cup) of the hot milk mixture into the yolks while whisking to prevent curdling.
- Slowly add the egg yolk mixture back into the saucepan, continuing to whisk for another 2–3 minutes until the pudding is thickened and smooth.
- Remove from heat and stir in the vanilla extract.
- Assemble the pudding:
- In a 9×13-inch baking dish, place a layer of vanilla wafers at the bottom. Follow with a layer of banana slices.
- Pour half of the warm pudding over the bananas and wafers.
- Add another layer of wafers and bananas, then top with the remaining pudding.
- Prepare the meringue:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
- Gradually add the sugar (1/4 cup) and continue to beat until stiff peaks form.
- Top and bake:
- Spread the meringue over the pudding, sealing it to the edges of the baking dish to prevent shrinking.
- Bake in the preheated oven for 10–15 minutes, or until the meringue is golden brown.
- Chill and serve:
- Allow the banana pudding to cool at room temperature, then refrigerate for at least 2 hours before serving to let the flavors meld together.
