Homemade Banana Pudding

  • Serves: Makes 6 to 8 servings
  • Baking Temp (degrees F): 375
  • Views: 8574
  • Comments: 14

Photo and pudding by CYNDI65 © Sarah Phillips

CYNDI65, Premium Member, Says: "My hubby says it is really good, one of the best ones he's ever had. The key to great banana pudding is ripe bananas - yellow with little brown specks."

Pudding / Custard:
1 cup sugar
1/2 cup unbleached all-purpose flour
1/2 tsp salt
2 cups milk (whole or 2%)
1 tsp vanilla extract
1 Tbs butter (not margarine)
4 large egg yolks (save whites for meringue)
box of Vanilla Wafers (some to line baking dish, some to snack on!)
4-5 ripe bananas

4 large egg whites, at room temp
5 Tbs sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract

Preheat oven to 375 degrees F

Line the bottom of a 9- x 9-inch baking pan with a layer of vanilla wafers.

Peel and slice bananas into rounds. Sprinkle with lemon or pineapple juice and cover with plastic wrap to prevent browning.

Combine sugar, flour and salt in a bowl, mix well. Mash out any flour lumps with the back of a spoon, set aside. Add vanilla extract to milk and set aside.

Separate the eggs. (Eggs separate better when they are cold.) Do not discard the whites, you will need them for the meringue. In a small bowl, beat the egg yolks well with a fork or whisk. Place in a heavy saucepan and turn heat to medium. DO NOT TURN THE HEAT ON UNTIL YOU ARE READY THE ADD THE FLOUR AND MILK! Working quickly, alternate the flour mixture and milk mixture to the eggs, stirring constantly. Bring to a gentle boil. When the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until it reaches a nice pudding consistency. Remove from heat immediately. Be extremely careful not to let the pudding burn!

Cyndi's notes: When the pudding begins to thicken - do NOT leave it or it will easily scorch.

Add the banana slices to the pudding and fold until incorporated. Carefully place over the vanilla wafers.

For the meringue: In a cold metal bowl, beat the egg whites until they form soft peaks. Add cream of tartar and sugar - 1 Tbs at a time. Fold the vanilla into the meringue and spread over the pudding, sealing it at the sides of the dish.

Bake until the meringue browns, approximately 6 -7 min. Let cool about approx. 30 minutes before serving.

Store in refrigerator. It will keep for a few days. This recipe will not freeze well.

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