Print

Classic Creamy Grandma’s Banana Pudding Recipe with Toasted Meringue Made Easy

grandma’s banana pudding - featured image
Print Recipe

A creamy, velvety banana pudding layered with vanilla wafers and ripe bananas, topped with a toasted meringue that adds a delightful crispness and subtle smokiness.

Ingredients

Scale
  • 2 cups whole milk (can substitute with almond or oat milk for dairy-free option)
  • 3/4 cup granulated sugar (adjust to taste)
  • 1/3 cup all-purpose flour (or cornstarch for gluten-free)
  • 4 large egg yolks, room temperature
  • 1 tablespoon unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 4–5 ripe bananas, sliced
  • 1 box vanilla wafers (about 11 ounces, use gluten-free wafers if needed)
  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Custard: In a medium saucepan, whisk together 3/4 cup sugar and 1/3 cup flour until well combined. Slowly whisk in 2 cups of milk until smooth. Warm over medium heat, stirring constantly, until it thickens and just starts bubbling (about 7-10 minutes). It should coat the back of a spoon.
  2. Temper the Egg Yolks: In a separate bowl, lightly beat the 4 egg yolks. Gradually pour about 1/2 cup of the hot custard into the eggs while whisking vigorously to avoid scrambling. Then pour the egg mixture back into the saucepan.
  3. Cook the Custard Through: Continue cooking over medium-low heat, stirring constantly, for another 2-3 minutes until thick and creamy. Remove from heat. Stir in the butter and vanilla extract until smooth. Transfer custard to a bowl, cover with plastic wrap pressed directly on the surface to prevent skin, and let cool to room temperature.
  4. Layer the Pudding: In your baking dish, arrange a layer of vanilla wafers, then a layer of sliced bananas. Pour a portion of the custard over the bananas, spreading gently. Repeat layers until all ingredients are used, ending with custard on top.
  5. Prepare the Meringue: Preheat oven broiler on high. In a clean, dry bowl, beat the 4 egg whites with 1/4 teaspoon cream of tartar (if using) until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff, glossy peaks form. Beat in vanilla extract last.
  6. Top and Toast: Spread the meringue evenly over the pudding, sealing all edges to the dish to prevent weeping. Place under the broiler for 1-3 minutes, watching closely, until the meringue is golden brown and has toasted peaks. Alternatively, use a kitchen torch to toast evenly.
  7. Chill and Serve: Let the pudding cool for 10 minutes, then refrigerate for at least 2 hours before serving to allow flavors to meld and pudding to set.

Notes

Use ripe but firm bananas to prevent mushy layers. Stir custard constantly over moderate heat to avoid curdling. Room temperature eggs whip better for meringue. Watch meringue closely under broiler to prevent burning. A kitchen torch can be used for more control when toasting meringue.

Nutrition

Keywords: banana pudding, toasted meringue, creamy dessert, classic recipe, homemade custard, vanilla wafers, comfort food

Find it online: https://zoeplate.com/classic-creamy-grandmas-banana-pudding-recipe-with-toasted-meringue-made-easy/