Old-Fashioned Banana Pudding Made From Scratch

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

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Slice bananas that are overripe for the best flavor.

Layer vanilla wafers in a small casserole dish.

Layer sliced bananas on top of the wafers.

Set the layered dish aside.

In a mixing bowl, combine 2 cans of evaporated milk and 2 cups of brown sugar.

Add 1 teaspoon of vanilla extract to the milk mixture and stir.

Separate 4 eggs, keeping the yolks and whites in separate bowls.

Beat the egg yolks and add 2 tablespoons of flour to them.

Cook the milk mixture on the stove, stirring continuously to prevent burning.

After about 10 minutes, temper the egg yolk mixture by adding a bit of the warm milk to it, stirring continuously.

Add 1/4 teaspoon of salt to the milk mixture.

Slowly add the tempered egg yolks to the milk mixture, stirring continuously to avoid scrambling the eggs.

Add 1 stick of butter to the mixture and continue stirring until it thickens, about 20 minutes total.

Once thickened, pour the filling over the layered bananas and wafers in the casserole dish.

Prepare the meringue by mixing 1/2 cup of powdered sugar, 1 tablespoon of corn starch, and 1/2 teaspoon of cream of tartar in a bowl.

Add the 4 egg whites to the sugar mixture and beat until frothy.

Add 1 teaspoon of vanilla extract to the egg whites and continue beating until soft peaks form, about 5-7 minutes.

Spread the meringue over the pudding filling in the casserole dish.

Preheat the oven to 350°F.

Bake the meringue for 3-5 minutes until it turns light brown, watching closely to avoid burning.

Remove from the oven once the meringue is browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens