Prepare to be transported to the heart of Southern hospitality with this irresistible Banana Pudding that will make your taste buds dance with joy! This classic dessert is more than just a recipe - it's a nostalgic journey through creamy layers of pure bliss, topped with a cloud-like meringue that will have your family and friends begging for seconds. Whether you're a seasoned baker or a curious home cook, this Southern classic is about to become your new favorite dessert that combines the perfect balance of comfort, tradition, and mouthwatering deliciousness.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 4 ripe bananas
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the pudding base by whisking together sugar, flour, and salt in a medium saucepan until well combined.
- Gradually pour in milk, stirring constantly to prevent lumps from forming. Place the saucepan over medium heat.
- In a separate bowl, whisk egg yolks until smooth. Slowly temper the egg yolks by adding a small amount of the hot milk mixture while continuously whisking.
- Pour the tempered egg yolk mixture back into the saucepan, stirring constantly until the pudding thickens and begins to bubble, approximately 5-7 minutes.
- Remove from heat and stir in vanilla extract. Transfer the pudding to a clean bowl and cover the surface directly with plastic wrap to prevent skin formation. Refrigerate until completely cooled.
- Whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pudding mixture.
- Slice ripe bananas into 1/4-inch thick rounds. Layer the bottom of a 9x13 inch baking dish with vanilla wafers or graham crackers.
- Arrange a layer of banana slices over the cookie layer, then pour half the pudding mixture evenly over the bananas.
- Repeat with another layer of cookies, bananas, and remaining pudding mixture.
- For the meringue, beat egg whites in a clean, dry bowl until foamy. Add cream of tartar and continue beating.
- Gradually add remaining sugar while beating, whipping until stiff, glossy peaks form.
- Spread the meringue over the entire pudding surface, creating decorative peaks and swirls.
- Bake in a preheated 350°F oven for 10-15 minutes, or until meringue is golden brown.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow flavors to meld.
Tips
- Choose ripe bananas with some brown spots for maximum sweetness and flavor.
- When making the pudding base, constant stirring is key to prevent lumps and achieve a smooth texture.
- Temper egg yolks carefully by adding hot milk slowly to prevent scrambling.
- Use a clean, dry bowl and whisk for beating egg whites to ensure perfect meringue peaks.
- Make sure there are no traces of egg yolk when beating egg whites, as this can prevent proper whipping.
- Create decorative meringue peaks by using the back of a spoon or a piping bag for a professional look.
- Watch the meringue closely while baking to achieve a golden brown color without burning.
- Allow the dessert to cool and set completely for the best texture and flavor melding.
- For best results, prepare the pudding a day ahead to let flavors develop fully.
- Store leftovers covered in the refrigerator and consume within 2-3 days for optimal taste and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 130mg
