How to make Banana Pudding from scratch (2025 version)

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.

Separate five egg whites from five egg yolks, placing egg whites in a medium-sized stainless steel bowl and egg yolks in a medium-sized plastic bowl.

Cut the vanilla bean in half lengthwise and scrape out the black seeds.

In the bowl with egg yolks, add 1/2 cup of sugar and 1/8 teaspoon of salt. Whisk vigorously for one minute until pale yellow.

In a measuring cup, combine 2/3 cup of cold whole milk with 2 tablespoons of cornstarch and stir until combined.

In a medium-sized pot, add 2 cups of whole milk, the vanilla bean, and 1 tablespoon of vanilla extract. Heat for 3 to 4 minutes until hot.

Turn off the heat and temper the egg yolk mixture by adding the hot milk in three separate additions while whisking continuously.

Add the cornstarch mixture to the tempered egg yolks and stir until combined.

Return the custard mixture to the pot and cook over medium heat, stirring continuously for about 4 minutes until thickened.

Pour the custard through a mesh strainer into a bowl to remove any egg particles and vanilla bean remnants. Cover with plastic wrap and refrigerate for 1 to 2 hours.

In a medium-sized stainless steel bowl, beat the five egg whites with a hand mixer on high speed for 1 minute until medium peaks form.

Gradually add 1/3 to 1/2 cup of sugar while mixing at high speed for about 20 seconds until combined.

Add 1 teaspoon of vanilla extract and 1 teaspoon of cream of tartar, then mix on high speed for about 4 minutes until stiff peaks form.

Peel and slice 4 to 6 bananas into 1/16-inch thick slices.

In a 9-inch round deep dish pie pan, layer vanilla wafers along the bottom, followed by banana slices.

Spoon custard mixture over the banana slices just to cover them.

Add more vanilla wafers on top of the custard and around the sides of the pan, followed by more banana slices if desired.

Pour the remaining custard mixture over the layers, being careful not to overflow the pan.

Set the oven broiler to high and spoon the meringue over the custard, spreading it evenly with the back of a spoon.

Broil the meringue for 15 to 30 seconds, checking every 10 seconds to prevent burning.

Once the meringue is light golden brown, remove the banana pudding from the broiler and refrigerate for 6 to 8 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens