Baked Banana Pudding
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This baked banana pudding recipe is literally what dessert dreams are made of. Perfect for a weekend dessert or a simple weeknight treat. Simple and easy to make, with loads of banana flavor and a light and creamy texture.
Baked banana pudding is a classic southern staple, a timeless indulgence that brings the whole family together and brings back memories of childhood. This homemade banana pudding recipe takes the traditional dish to new heights, offering a creamy vanilla pudding base, fresh bananas, and a fluffy meringue topping that’s simply irresistible.
Why You’ll Love This Recipe
- Authentic Flavor: Experience the real deal with this homemade southern banana pudding recipe.
- Simple Ingredients: Made with everyday pantry staples, this recipe is easy to whip up anytime.
- Rich and Creamy: Indulge in the creamy homemade vanilla pudding base, enriched with whole milk and egg yolks.
- Fresh Bananas: Enjoy the natural sweetness of ripe bananas layered throughout the pudding.
- Fluffy Meringue: Topped with a golden brown, fluffy meringue, this dessert is as pretty as it is tasty.
- Perfect for Any Occasion: Whether it’s family gatherings or weeknight desserts, this dish is always a hit.
Ingredients for old fashioned banana pudding
- Unsalted butter
- All-purpose flour
- Whole milk
- Egg yolks
- Granulated sugar
- Salt
- Vanilla extract
- Ripe sliced bananas
- Egg whites
- Cream of tartar
- Vanilla wafer cookies
How to make real southern banana pudding
Melt butter in a large saucepan with a heavy bottom over medium heat, and whisk in the flour until dissolved.
Slowly pour in whole milk while whisking to avoid lumps.
Add egg yolks, sugar, and a pinch of salt, stirring constantly.
Bring the egg mixture to a gentle boil, then reduce the heat and simmer until thickened, ensuring the pudding coats the back of a spoon.
Remove from heat and stir in vanilla extract, allowing the pudding to cool slightly.
While the pudding cools, slice the bananas and prepare a baking dish.
In a separate bowl, whip the egg whites and cream of tartar on high speed until stiff peaks form.
To assemble the pudding, start with a layer of pudding at the bottom of the dish, followed by a layer of vanilla wafers and banana slices. Repeat the layers until the dish is full.
Spread the whipped meringue over the top of the pudding, ensuring it covers the entire surface.
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Bake in a preheated 375-degree oven for 10–15 minutes or until the meringue is golden brown.
Allow the pudding to sit at room temperature for 20 minutes before serving.
Tips for the Best Results
- Use ripe bananas for maximum flavor and sweetness.
- Whip the egg whites until they form stiff peaks to achieve a light and fluffy meringue.
- Ensure the pudding mixture is thick enough to coat the back of a spoon before removing it from the heat.
- Let the pudding cool slightly before assembling to prevent the meringue from melting.
- Store leftover banana pudding in an airtight container in the refrigerator for up to three days.
Substitutions and Variations
- Substitute the homemade pudding with an instant vanilla pudding mix for a quicker version.
- Experiment with different types of cookies for the layering, such as Graham crackers or shortbread cookies.
- Add a layer of sliced strawberries or peaches for a fruity twist.
- For a richer flavor, substitute heavy whipping cream for whole milk in the pudding mixture.
- If you’re not a fan or meringue, you can top the pudding with cool whip or whipped cream instead.
FAQs about this Recipe
Yes, you can use instant pudding mix if you’re short on time.
The pudding should coat the back of a spoon and have a custard-like consistency.
If you prepare this in advance, you may want to toss the bananas in the pudding to help slow down the browning process. Also note, putting banana pudding in the fridge will speed up the browning process, however, it will still be delicious.
You can, but it might thaw out to have a weird texture. I recommend eating it fresh or within 3 days after making it. This will ensure that it’s flavorful and delicious.
By the second day, the layer of wafers will be soft and no longer have a crunch. This won’t affect the flavor at all, but it is just something to make note of.
Don’t forget to bookmark this recipe.
More great pudding recipes
Baked Banana Bread Pudding Recipe
Ingredients
- 1⁄4 stick unsalted butter (2 Tablespoons)
- 1 tablespoon all-purpose flour
- 1 teaspoon all purpose flour
- 1 cup whole milk
- 2 egg yolks
- 1 cup granulated sugar
- pinch salt
- 2 teaspoons vanilla extract
- 4-5 ripe bananas
- 2 egg whites
- 1/8 teaspoon cream of tartar
Instructions
- Melt butter in a heavy-bottom saucepan over medium heat and whisk in the flour until dissolved.
- Slowly pour in milk while whisking.
- Add egg yolk, sugar and salt.
- Bring to a boil, reduce heat and continue cooking until thickened. (The pudding should coat the back of a spoon.
- Remove from heat and stir in vanilla extract, let sit while you chop bananas, and prepare the baking dish. Add egg whites and cream of tartar to a mixer and whip on high until stiff peaks form (about 7-10 mins)
- Start with a layer of pudding, then nilla wafers, then bananas. Repeat until full.
- Smooth the whipped meringue over the top of the banana pudding.
- Bake in a 375-degree oven for 10-15 mins, just until the meringue is browned. Let stand for 20 mins.
Nutrition
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Holy cow! I’ve had banana pudding but never baked. This is ingenius!