Banana Pudding
Banana Pudding Say it: buh-NAN-uh PUD-ing
Banana pudding is the South's most beloved layered dessert: soft vanilla custard, slices of ripe banana and vanilla wafers stacked in a baking dish, then crowned with a golden meringue. It appears at church potlucks, Sunday lunches and family reunions from Virginia to Texas, and it is usually eaten chilled or just cool from the oven. The cookies soak up the custard and turn cake-soft, the banana perfumes everything, and the crisp, sweet meringue top gives contrast to all that creaminess.
Banana Pudding
Banana Pudding
Pronounced buh-NAN-uh PUD-ing
- Serves
- 8
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Vanilla custard
Layers
Meringue
Method
Whisk the sugar, cornstarch and salt in a heavy medium saucepan, then pour in the milk in a thin stream, whisking constantly so no lumps form.
Set the pan over medium heat and cook, whisking steadily, until the mixture thickens and bubbles gently, 6-8 minutes; it should coat the back of a spoon.
Whisk the egg yolks in a small bowl, ladle in about 1 cup (240 ml) of the hot milk mixture while whisking, then pour everything back into the pan and cook 1-2 minutes more, until very thick and a whisk leaves a brief trail.
Take the pan off the heat and stir in the butter and vanilla until glossy and smooth. Press plastic wrap directly onto the surface and let it cool for 15 minutes.
Heat the oven to 350°F (175°C). Spread a thin layer of custard over the bottom of an 8-inch (20 cm) square, 2-quart (2 L) baking dish.
Layer a third of the wafers, then half the banana slices, then a third of the custard; repeat once, then finish with the remaining wafers and custard, nudging bananas to the edge so the layers show.
Beat the egg whites with the cream of tartar and salt until foamy, add the sugar a spoonful at a time, and beat to stiff, glossy peaks that hold a firm curl when the beater is lifted.
Spoon the meringue over the custard and spread it to touch the dish on all sides, making soft swirls with the back of the spoon.
Bake until the meringue peaks are golden brown and the tips look dry, 12-15 minutes. Cool at least 1 hour, or refrigerate up to 4 hours, so the wafers soften, then serve.
Regional variant: Whipped Cream Banana Pudding
Skip the meringue and the oven. Make the custard as directed, cool it completely, then fold in 1 cup (240 ml) softly whipped cream or top the assembled pudding with 2 cups (480 ml) cream whipped with 2 tbsp (25 g) sugar and 1 tsp (5 ml) vanilla. Chill at least 4 hours; the topping stays light and the pudding is served cold.
Cook's notes
- Let the custard cool only briefly before layering; a hot custard softens the wafers faster and gives the classic cake-like texture.
- Spread the meringue all the way to the rim of the dish: sealing the edges stops it from shrinking and weeping.
- Slice bananas just before layering so they stay pale and firm.
Serve with
Serve chilled or barely cool, with strong sweet tea or a cup of black coffee.
Make ahead and storage
Assemble up to 1 day ahead and refrigerate loosely covered; the meringue softens but the pudding improves. Serve cold rather than reheating.
