There are so many versions of banana pudding—or puddin', as we call it. This one allows you to make it from scratch like we do and always have, just like our mama and our grandmas and our aunts used to do. Just be sure to make enough! After putting in the effort, you don't want to be the one to go, "Where's the banana pudding? I missed it!"
Ingredients
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1 cup plus 1 tablespoon sugar
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1/2 cup flour
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1/8 teaspoon salt
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6 cups whole milk
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6 egg yolks
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3 eggs
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1/2 cup butter
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3 teaspoons vanilla extract
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9 ripe bananas
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2 (12 ounce) boxes vanilla wafers
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6 egg whites (see “Test Kitchen Tip”)
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1/4 teaspoon cream of tartar
Directions
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Stir together 1 cup sugar, the flour, and salt in a large bowl. Whisk in milk, egg yolks, and whole eggs until well combined and smooth.
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Melt butter in a large saucepan over medium heat. Pour milk mixture into saucepan with butter; reduce heat to medium-low and whisk constantly until the mixture has thickened, coats the back of a spoon nicely, and begins to bubble, about 20 minutes. Remove from heat and stir in 2 teaspoons vanilla. Cover and let custard cool to room temperature, about 1 hour. (It will continue to thicken as it cools.)
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Peel and slice bananas. Line the bottom and sides of 2 (9x13-inch) broiler-safe casserole dishes with vanilla wafers. Layer banana slices over wafers. Pour cooled custard over bananas and wafers, smoothing top with a knife or spatula.
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For meringue, in a large clean bowl, using an electric mixer or a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and the remaining 1 tablespoon sugar and 1 teaspoon vanilla at high speed until stiff peaks form, about 5 minutes. Spoon meringue over top of custard, covering it completely.
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Set oven rack about 4 inches from broiler; turn broiler to high. Quickly broil meringues until browned, about 1 to 2 minutes. (This happens very quickly, so keep a close eye on it.)
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Remove dishes from oven, allow meringue to cool slightly, about 15 minutes, and serve. (Chill, covered, up to 4 days.)
Test Kitchen Tip
We recommend using pasteurized eggs since the egg whites don’t get fully cooked in the meringue topping.
Nutrition Facts (per serving)
| 318 | Calories |
| 13g | Fat |
| 44g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 318 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 6g | 29% |
| Cholesterol 94mg | 31% |
| Sodium 222mg | 10% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 2g | 6% |
| Total Sugars 26g | |
| Protein 7g | 14% |
| Vitamin C 4mg | 4% |
| Calcium 85mg | 7% |
| Iron 1mg | 3% |
| Potassium 313mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
