Grandma's From-Scratch Baked Banana Pudding Recipe Is a Classic by Ann Marie G. Halstead
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This is a classic banana pudding recipe. You bake the assembled banana pudding in order to toast the whipped meringue topping. It’s as pretty as it is delicious!
This cooked banana pudding recipe requires ripe bananas and can be served warm or cool (I prefer cool, personally!). Once you taste this from-scratch version, you may never buy store-bought banana pudding again!
Cuisine: American
Prep Time: 25 minutes
Bake Time: 15 minutes
Total Time: 40 minutes
Servings: 8 to 10
Ingredients
- 1/2 cup plus 3 tablespoons granulated sugar (divided)
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 1/4 cups whole or 2% milk
- 4 large eggs, separated
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract (try this homemade vanilla extract recipe)
- 3 1/3 cups vanilla wafers, plus more for serving
- 4 ripe bananas, cut into 1/2-inch slices
Here’s how to make it:
- In a bowl, whisk together 1/2 cup sugar, cornstarch and salt. In a saucepan, whisk together the sugar mixture, milk and 4 egg yolks until well blended. Cook over medium heat, stirring constantly, for 6 to 8 minutes or until thickened. Remove from heat. Stir in butter and vanilla.
- Layer half the vanilla wafers in an 8-inch square baking dish. Top with half the banana slices and then half the pudding. Repeat the procedure with remaining wafers, banana slices and pudding.
- With an electric mixer, beat egg whites at high speed until foamy. Gradually add 3 tablespoons sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread the meringue over pudding (spread to the edge of the dish).
- Bake in a preheated 350-degree F oven for 7 to 9 minutes or until golden. Let cool 30 minutes and serve warm, or chill an additional hour and serve cold. Serve in a dessert dish with a vanilla wafer on top of each.
Notes
- The banana pudding will get thicker as it cools.
- You could assemble the banana pudding in small ramekins for individual desserts.
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