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!
- 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)
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 | 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