Description
Delicious vanilla pudding with bananas and vanilla wafers combine together to make a classic Southern style banana pudding.
Ingredients
Units
Scale
Vanilla Pudding:
- 2/3 cup (126.5 g) white sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 3 cups (710 ml) whole milk
- 3 or 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 vanilla bean
- 1/2 teaspoon good vanilla extract
- 5 to 6 ripe but firm bananas
- 1 box vanilla wafers
Meringue:
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 to 1 teaspoon vanilla (optional)
- 1 cup (192 g) superfine sugar
Instructions
1. Prepare the Vanilla Pudding:
- Combine Dry Ingredients: In a 2 1/2 quart saucepan, whisk together the sugar, cornstarch, and salt.
- Mix Milk and Eggs: Whisk in 2 cups of the milk into the dry ingredients. In a separate bowl, add the egg yolks to the remaining cup of milk, mix well, and add to the saucepan.
- Add Butter and Vanilla: Add the butter pieces to the mixture. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture.
- Cook the Pudding: On medium heat, stirring constantly, bring the mixture to a simmer. Reduce the heat to maintain the simmer and stir for about 2 minutes until thickened and it coats the back of a spoon.
- Finish the Pudding: Add the vanilla extract and remove the vanilla bean pod. Place plastic wrap on top of the pudding to prevent a skin from forming.
2. Assemble the Pudding:
- Layer Wafers and Bananas: In a 2 to 2 1/2 quart casserole dish, place a single layer of vanilla wafers on the bottom and sides. Slice half the bananas and layer them over the wafers.
- Add Pudding: Pour half of the warm pudding over the banana layer. Repeat with another layer of wafers, bananas, and the remaining pudding.
- Top Layer: Crush a few vanilla wafers and sprinkle them on top of the pudding.
3. Make the Meringue:
- Beat Egg Whites: In a mixing bowl, combine egg whites, cream of tartar, and optional vanilla. Using a whisk attachment, gradually increase to high speed.
- Add Sugar: Slowly add the superfine sugar, either pouring slowly or adding a tablespoon at a time, until the meringue holds stiff peaks and is shiny.
4. Bake the Meringue:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Spread Meringue: Spread the meringue over the pudding, ensuring it reaches the edges of the dish to seal. Create swirls and peaks for texture.
- Bake: Bake for about 5 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
- Cool and Chill: Let the pudding cool on the counter for about 30 minutes, then chill in the refrigerator for a couple of hours before serving.
Notes
- The vanilla pudding can be made as a stand alone pudding and is delicious by itself or combined with fresh fruit or whipped cream.
- Nilla Wafers are not available everywhere so lady fingers could be substituted in a pinch but it is not quite the same or find one of the many delicious recipes for Vanilla Wafer Cookies on the web.
- Meringue Tips: For best results, make sure your egg whites are at room temperature before beating.
- Vanilla Bean Substitute: If you don’t have a vanilla bean, increase the vanilla extract to 1 1/2 teaspoons.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 120g
- Calories: 320g
- Sugar: 25g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg