Homemade Banana Pudding
This Homemade Banana Pudding is a creamy dessert layered with sweet banana slices and crisp vanilla wafers. It's easy to make with just a handful of ingredients!
Prep Time15 minutes mins
Cook Time15 minutes mins
Chill Time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: banana pudding recipe, banana pudding recipe from scratch, best banana pudding recipe, easy banana pudding recipe, homemade banana pudding recipe
Servings: 10
Calories: 282kcal
- 3/4 cup sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 3 cups milk, 2% or up
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces vanilla wafers, divided
- 4 large bananas, cut into 1/4 inch slices
FOR THE MERINGUE TOPPING (OPTIONAL)
- 4 egg whites
- pinch of salt
- ¼ cup granulated sugar
In a large saucepan, combine sugar, flour and salt; whisk in the milk and set the saucepan over medium heat.
Cook and stir until thickened and bubbly.
Reduce heat to low and continue to stir and cook for 2 more minutes; remove from heat and set aside.
Whisk the eggs in a separate bowl; add a little amount of the hot milk mixture into the eggs and whisk.
Whisk the entire egg mixture into the milk mixture.
Set the saucepan back on the stovetop over medium heat; bring to a boil and cook and stir with the whisk for 2 more minutes.
Whisk in the vanilla and remove from heat; set aside to cool for 15 minutes, stirring occasionally.
Arrange two layers of vanilla wafers in an 8-inch or 9-inch baking dish or brownie pan.
Layer half of the sliced bananas over the wafers.
Pour half of the pudding over the bananas.
Repeat layers with cookies, banana slices, and finish with the remaining pudding.
Add plastic wrap over the top and press gently onto the surface of the pudding.SKIP THIS PART IF ADDING THE MERINGUE. Refrigerate for 6 hours, or overnight.
Serve and enjoy!
FOR THE MERINGUE TOPPING (OPTIONAL)
Preheat oven to 425˚F.
In your mixer's bowl, beat the 4 egg whites with a pinch of salt until they are stiff.
Gradually beat in the sugar and continue beating until the whites will not slide out of the mixing bowl.
Spread meringue topping over the banana pudding.
Bake for 5 minutes, or until meringue begins to brown on top.
Calories: 282kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 200mg | Potassium: 303mg | Fiber: 2g | Sugar: 32g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 1mg