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.
We make this all the time because I'm always guilty of buying too many bananas at the store and I have to use them up. (or maybe I do it on purpose so I get to make this simple recipe!)
WHY THIS RECIPE
This simple pudding recipe really just hits the spot. Every time I make it, I'm instantly back in the kitchen cooking with my mom and grandma. It has an old-fashioned feel to it which is what makes it so simple and special to make.
Since you're making the pudding from scratch and not using a boxed recipe, there's no denying that the flavor of this easy pudding recipe is out of this world.
INGREDIENTS FOR BAKED BANANA BREAD PUDDING
Unsalted butter - Make certain to use unsalted as salted butter will make the pudding actually have a salty taste to it.
All-purpose flour - The main ingredients for creating the thick texture in the pudding.
Whole milk - Refrain from using skim milk or any kind of nut milk.
Egg yolks - Just the yolks. (save the whites!)
Granulated sugar - Gives an extra punch of sweetness.
Salt - Only use this if you're using unsalted butter. Omit if you use salted butter.
Vanilla extract - Added for flavor enhancement.
Bananas - You can use overly ripened ones, too.
Egg Whites - You should have these saved from earlier.
Cream of tarter - Helps to give that creamy texture in the pudding.
HOW TO MAKE THIS BAKED BANANA PUDDING RECIPE
- Melt butter in a heavy-bottom saucepan over medium heat and whisk in the flour until dissolved.
- Slowly pour in milk while whisking.
- Add 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 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.
NOTES & TIPS
- If preparing this in advance, you may want to toss the bananas in the pudding and 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.
FAQ
How do you store leftover banana pudding?
Store in an airtight container for up to 3 days.
Can you freeze banana pudding for later?
You can but it might thaw out to have a weird texture. I recommend eating it fresh or within the 3 days after making it. This will ensure that it's flavorful and delicious.
Will the cookies get soggy?
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 is just something to make note of.
Don't forget to bookmark this recipe.
More Easy Banana Recipes
Banana Pudding Cheesecake. So easy and absolutely delicious!
Easy Banana Bread - Super simple bread recipe you'll love.
Banana Smoothie - Use up those leftover bananas for this smoothie recipe.
Banana Cake with Cream Cheese Frosting - So good!
Creamy Banana Smoothie. This smoothie is so creamy it tastes like a desert!
BAKED BANANA BREAD PUDDING RECIPE
📖 Recipe
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
- ⅛ 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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Tamara
Holy cow! I've had banana pudding but never baked. This is ingenius!