Banana Pudding
Banana Pudding is a classic for good reason — (240 ml) milk does most of the work, and the method is rewarding enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 40 min
- Total 40 min
- Serves 4
- Level Easy
Ingredients
- 1 cup (240 ml) milk
- 1 cup + 2 Tablespoons (200 g + 25 g) granulated sugar
- 2 tsp (10 g) butter
- ¼ tsp Salt
- 1 tsp Vanilla extract or vanilla sugar
- 4 Eggs, separated
- 2 tbsp (15 g) cornstarch
- 14 –20 vanilla wafers or ladyfingers
- ¼ cup (60 ml) lemon juice
- 2 Ripe bananas
- 1 tbsp (10 g) shredded unsweetened coconut
Method
- In a saucepan, stir together the milk, 1 cup (200 g) of sugar, butter, salt, and vanilla extract and cook over medium heat until the butter melts.
- Whisk the egg yolks in a separate container (a coffee mug will do), then whisk two tablespoons of the hot milk mixture into the egg yolks to temper them so they don’t curdle.
- When the egg mixture is smooth, whisk it into the milk mixture.
- Add 2 tablespoons of cold water to the cornstarch and stir until smooth; then whisk it into the milk mixture and cook until thickened, stirring constantly so it doesn’t burn.
- Remove the custard from heat.
- Whip the egg whites and 2 Tablespoons (25 g) sugar in a bowl until stiff peaks form.
- Cut the bananas into thin slices (about ¼ inch or 5 mm thick).
- In a large bowl with a flat bottom, place a layer of vanilla wafers or ladyfingers on the bottom.
- Pour half of the lemon juice and spread half of the custard over these, then layer half of the banana slices on top of the custard.
- Add another layer of cookies, the rest of the lemon juice, the rest of the custard, and the rest of the banana slices.
- Top with the meringue and sprinkle the coconut on top.
- Refrigerate for several hours before serving.
Tips for the best Banana Pudding
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How long does Banana Pudding take to make?
About 40 minutes in total — roughly under an hour of preparation and 40 minutes of cooking.
Can I make Banana Pudding ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
How many people does this Banana Pudding recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for (240 ml) milk?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Banana Pudding recipe hard to make?
It is rated hard: 11 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments