This classic homemade banana pudding offers a comforting escape with its luscious vanilla custard and soft, soaked vanilla wafers. Layers of ripe banana slices add natural sweetness and texture, while the fluffy egg-white meringue topping provides a delightful contrast of crisp, caramelized peaks against the cool, creamy filling. It is the perfect dessert for family gatherings, potlucks, or a cozy night in. The recipe relies on simple pantry staples to create a rich, indulgent treat that feels both elegant and homey. Serve it chilled for a refreshing finish, allowing the flavors to meld together beautifully before every spoonful.
Jackson’S Vanilla Wafer Banana Pudding
Description
This classic homemade banana pudding offers a comforting escape with its luscious vanilla custard and soft, soaked vanilla wafers. Layers of ripe banana slices add natural sweetness and texture, while the fluffy egg-white meringue topping provides a delightful contrast of crisp, caramelized peaks against the cool, creamy filling. It is the perfect dessert for family gatherings, potlucks, or a cozy night in. The recipe relies on simple pantry staples to create a rich, indulgent treat that feels both elegant and homey. Serve it chilled for a refreshing finish, allowing the flavors to meld together beautifully before every spoonful.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In the top of a double boiler, whisk together flour, 1/2 cup sugar, and salt.
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Slowly stir in the scalded milk, ensuring no lumps form.
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Cook over simmering water, stirring constantly, until the mixture thickens significantly.
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In a small bowl, beat the egg yolks. Stir a few spoonfuls of the hot pudding mixture into the yolks to temper them.
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Pour the tempered yolk mixture back into the double boiler and cook for 2 minutes, stirring constantly.
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Remove from heat, stir in vanilla extract, and let cool until just warm.
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Slice bananas. In a baking dish, layer vanilla wafers, sliced bananas, and the pudding mixture. Repeat layers until ingredients are used, ending with pudding.
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In a clean bowl, beat the 2 egg whites until stiff peaks form.
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Gradually add the 1/4 cup sugar reserved for meringue while beating until glossy and stiff.
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Spread the meringue over the pudding layer, creating peaks with a spoon.
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Bake for 8 minutes or until the meringue is golden brown.
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Cool to room temperature before refrigerating for at least 1 hour to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 636.7kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 2.0g10%
- Cholesterol 95.7mg32%
- Sodium 1305.7mg55%
- Total Carbohydrate 136.4g46%
- Dietary Fiber 28.3g114%
- Sugars 74.0g
- Protein 19.2g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the egg whites are completely free of yolk for the meringue to whip up stiffly and hold its shape.
To prevent bananas from browning, slice them just before assembling the pudding.
This pudding tastes best after chilling for a few hours, allowing the wafers to soften and the flavors to meld.
If you prefer a firmer pudding, you can add an extra tablespoon of flour to the custard base.
Store leftovers covered in the refrigerator for up to 3 days.
