We should rename this recipe “Goldilocks Pudding.” My mother’s notes say she made several attempts at my dad’s favorite dessert before coming up with this particular version — not too hard, not too soft. It has become a mainstay in my home, too. Garth prefers the pudding without the meringue, so I usually make two versions, one with and one without. Either way, it’s a homey, satisfying finish to any meal. Gwen adds, “Wait, if you can, to allow the wafers to become soft before serving.”–Trisha Yearwood
Banana Pudding Recipe
- Quick Glance
- Serves 8
- 4 large eggs
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus an extra pinch for the meringue
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 30 to 40 vanilla wafers
- 5 to 6 medium ripe bananas
- Pinch of salt
- 1. Separate the yolks from the whites of 3 of the eggs. Set aside the whites. In the top of a double boiler, whisk together 1/2 cup of the sugar, the flour, and salt. Stir in the remaining whole egg and the 3 yolks, and then stir in the milk.
- 2. Cook uncovered, stirring often, for about 10 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla.
- 3. Preheat the oven to 425°F (220°C).
- 4. Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.
- 5. To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
- 6. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes, or until the meringue is lightly browned.
Banana Pudding Recipe © 2008 Trisha Yearwood. Photo © 2008 Ben Fink. All rights reserved.