Go Back
+ servings

Homemade Banana Pudding Recipe

5 from 1 vote
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 9 servings
Calories 329
This is easily the best banana pudding recipe I've made and one that I always have people requesting I make for family events. The creamy textures and crunchy Nilla wafers provide the perfect balance and the toasted sweet meringue is delicious!

Ingredients

  • 4 eggs (large)
  • 1 cup sugar (divided)
  • 3 1/2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 2 cups milk
  • 1 tsp vanilla extract
  • 40 Nilla wafers
  • 4 medium bananas (sliced into 1/8 inch thick rounds)

Instructions 

  • First, separate the yolks from the whites of 3 of the eggs and set aside the whites. Add the remaining whole egg to the yolks. Then, in a medium saucepan, make the pudding. Whisk together 1/2 cup sugar, the flour, and 1/2 tsp salt. Add in the whole egg plus the 3 egg yolks, then the milk. Cook uncovered, stirring constantly until the mixture thickens, about 12 minutes. Once thickened, remove from the heat and stir in the vanilla.
  • Preheat the oven to 400F. In a 2 quart casserole dish, spread a thin layer of the pudding. Arrange a layer of Nilla wafers on top then a layer of the banana slices over the wafers. Continue this layering until you reach the top of the casserole dish, ending with pudding.
  • Once the pudding is done, make the meringue. Beat the egg whites with a pinch of salt until stiff. Beat in the remaining 1/2 cup sugar until the whites will not slide out of the mixing bowl even when tilted. Spread the meringue over the pudding, then bake until lightly browned, about 5 minutes. Serve immediately.
Calories: 329kcal
Course: Dessert
Cuisine: American

Nutrition

Calories: 329kcal | Carbohydrates: 59g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 288mg | Potassium: 313mg | Fiber: 2g | Sugar: 40g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg