Ad
Every time I make this Banana Pudding from Scratch, it takes me back to cozy family gatherings and warm summer days. The aroma of creamy pudding, sweet bananas, and fluffy meringue fills the kitchen, wrapping everyone in warmth and nostalgia. I can still hear my Grandma saying, “You’ve got to have the best ingredients to make the best pudding!” The first spoonful brings a smile to my face, and I know once you try it, you’ll experience the same joy that comes with each bite!
Whether it’s for a holiday dinner or just a sweet craving, this banana pudding is truly a crowd-pleaser. I’ve had friends request the recipe more times than I can count. It’s simple enough for beginners and yet so delightful that it impresses everyone. Let’s get started on this sweet journey together!
Ingredients
Here’s what you need to whip up this fantastic dessert:
| Ingredients | Amount |
|---|---|
| Ripe Bananas | 4 |
| Milk | 2 cups |
| Sugar | 1/2 cup |
| Cornstarch | 1/4 cup |
| Salt | 1/4 teaspoon |
| Large Egg Yolks | 3 |
| Vanilla Extract | 1 teaspoon |
| Heavy Cream (for meringue) | 1 cup |
| Sugar (for meringue) | 1/4 cup |
| Egg Whites | 2 |
| Vanilla Wafers | As needed (for layering) |
Personal note: I love using ripe bananas for this recipe; they bring out the sweetness without needing to add too much sugar!
Why I Love Making This Dish
Banana pudding is more than just a dessert for me; it’s about connections and memories. I remember making this with my family in the kitchen, laughing and sharing stories while we carefully layered our ingredients. Each step feels warm and inviting, just like the dessert itself. There’s something magical about preparing food that brings people together, and banana pudding is perfect for just that.
What You’ll Need
Before we dive into the magical world of pudding-making, let’s gather our tools. You’ll need:
Ads
- A medium saucepan for cooking the pudding
- Mixing bowls for whisking
- A whisk (or an electric mixer for meringue)
- A classic casserole dish for layering your pudding
- A spatula or wooden spoon for mixing
Step-by-Step Guide
Now that we’ve got our ingredients and tools ready, let’s make this banana pudding a reality!
Prepare the Milk Mixture: In a medium saucepan, combine your milk, sugar, cornstarch, and salt. Place the saucepan over medium heat. Constantly stir the mixture until it thickens. This is where the magic starts to happen!
Whisk the Egg Yolks: While your milk mixture is warming up, grab another bowl and whisk together the egg yolks. This step is important, as it adds richness to the pudding.
Combine Mixtures: Once the milk mixture has thickened, take a small amount and add it to the egg yolks to temper them. This helps avoid scrambling the eggs. After that, pour the egg yolk mixture back into the saucepan with the milk, stirring continuously. Cook for just a few more minutes and then remove from heat.
Add Vanilla: Stir in the vanilla extract, letting it sing with the warmth of the pudding. The smell is incredible!
Cool the Mixture: Allow the pudding to cool for a bit before layering. This is always the hardest part for me because I just want to dive in!
Layering Time: In your casserole dish, start with a layer of vanilla wafers on the bottom. Then, slice your ripe bananas and lay them over the cookies. Pour half of the pudding mixture over the bananas and wafers. Repeat this process to create a second layer: wafers, bananas, and the remaining pudding on top.
Prepare the Meringue: In a clean bowl, whisk the egg whites until they start to form soft peaks. Gradually add in the sugar, continuing to whisk until you achieve stiff peaks. This is what gives the pudding its airy texture!
Spread the Meringue: Gently spread the meringue over the pudding, ensuring that it reaches the edges to seal it in. This keeps the pudding moist while it bakes.
Bake: Preheat your oven to 350°F. Bake the banana pudding for about 10-15 minutes, or until the meringue is a lovely golden color. It’s truly a sight to behold!
Cool and Serve: Allow the banana pudding to cool before serving. This is the hardest part, as the sweet aroma fills the air!
Enjoy: Finally, scoop out a generous portion and enjoy! You’re going to love this comforting dessert!
Tips for Perfect Results
Choose Ripe Bananas: They should be freckled to ensure maximum sweetness.
Don’t Rush the Cooking: Stirring constantly when thickening the milk mixture is key to a smooth pudding.
Seal the Edges: Make sure the meringue touches the edges of the dish to prevent it from shrinking away while baking.
Serve Cold: For the best taste, let your pudding chill in the fridge for a couple of hours before serving; the flavors meld beautifully!
Serving Suggestions and Sides
While banana pudding can stand alone as a dreamy dessert, it pairs wonderfully with some whipped cream or fresh berries on the side. If you’re feeling adventurous, a drizzle of caramel sauce can take this recipe to the next level.
Leftovers
If, by chance, you have any leftovers (which is rare in my home!), store them in an airtight container in the fridge. It can last for about 2-3 days. Just remember to reheat meringue gently if you prefer it warm, but I love enjoying it chilled right out of the fridge.
FAQ Section
Can I use other fruits instead of bananas?
You can certainly try other fruits, but bananas are the classic choice! Strawberries or peaches could create a delicious spin—experiment and see what you love!
Can I make this pudding ahead of time?
Definitely! This pudding is perfect for making a day in advance. Just keep it covered in the refrigerator until you’re ready to serve.
Do I have to use meringue?
Nope! If you’re not a fan of meringue, you can top it with whipped cream instead. It’s just as delicious!
Can I freeze it?
I don’t recommend freezing it, as the texture may change. But if you must, be sure to have it well-covered!
Ads
Conclusion
This Banana Pudding from Scratch has become a cherished favorite in my home, a recipe that bridges generations and evokes sweet memories. I’m thrilled to share it with you, hoping it brings as much joy to your family as it does to mine. I know you’ll love it as much as I do! Feel free to share your experiences and any twists you added—I’d love to hear how your version turns out. Happy cooking!