World's Best Southern Style Banana Pudding, Holiday Good!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Layer Nilla wafers in the bottom of a tin pan without any oil, grease, or butter.

Slice bananas and layer them on top of the Nilla wafers.

Add another layer of Nilla wafers on top of the bananas.

Use about 8 to 10 bananas for a large banana pudding, but adjust based on your preference.

In a pot, combine 4 cups of milk, 2 cups of sugar, and 1 stick of butter.

Crack 4 eggs, separating the yolks from the whites, and add the yolks to the milk mixture.

Temper the egg yolks by taking a little warm milk mixture and mixing it with the yolks before adding it back to the pot to avoid curdling.

In a separate bowl, mix 4 tablespoons of flour with some milk from the pot until smooth, then add it to the pot.

Add a dash of ground allspice to the mixture.

Stir the mixture continuously over heat until it thickens and coats the back of a spoon, ensuring not to walk away to prevent scorching.

Add 1 teaspoon of vanilla, 1 teaspoon of lemon flavoring, and a little butter flavoring if desired.

Pour the thickened mixture over the layered bananas and Nilla wafers, making sure it seeps through the layers.

In a mixer, beat the 4 egg whites with 1/4 teaspoon of cream of tartar until soft peaks form, then gradually add 1/4 cup of sugar until stiff peaks form.

Spread the meringue over the top of the banana pudding, creating peaks for decoration.

Bake in the oven at 350°F for about 15 to 20 minutes until warmed through and lightly browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens