Banana Pudding
Serves 4 Time 40 minutes + chilling time Difficulty 2/5 Ingredients 11 Steps 13
Ingredients
- 1 cup (240 ml) milk
- 1 cup + 2 Tablespoons (200 g + 25 g) granulated sugar
- 2 teaspoons (10 g) butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or vanilla sugar
- 4 eggs, separated
- 2 Tablespoons (15 g) cornstarch
- 14–20 vanilla wafers or ladyfingers
- ¼ cup (60 ml) lemon juice
- 2 ripe bananas
- 1 Tablespoon (10 g) shredded unsweetened coconut
Steps
Custard
- Stir milk, 1 cup (200 g) sugar, butter, salt and vanilla extract in saucepan. Cook over medium heat until butter melts.
- Whisk egg yolks in separate container. Whisk in two tablespoons hot milk mixture to temper.
- Whisk smooth egg mixture into milk mixture.
- Stir 2 tablespoons cold water into cornstarch until smooth. Whisk into milk mixture.
- Cook until thickened, stirring constantly.
- Remove custard from heat.
Meringue
- Whip egg whites and 2 Tablespoons (25 g) sugar in bowl until stiff peaks form.
- Cut bananas into thin slices, about ¼ inch or 5 mm.
- Place layer of vanilla wafers or ladyfingers on bottom of large flat-bottomed bowl.
- Pour half the lemon juice over cookies. Spread half the custard. Layer half the banana slices.
- Add another layer of cookies, remaining lemon juice, remaining custard and remaining banana slices.
- Top with meringue. Sprinkle with coconut.
- Refrigerate several hours before serving.
Notes from the original
- If you'd rather make the custard using a custard powder, that's fine, but you won't have leftover egg whites to make the meringue with. In this case, you can replace the meringue with whipped cream.
Source. Adapted from “Cookbook:Banana Pudding” by Wikibooks contributors, revision of 2025-07-13, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Banana pudding, homemade.jpg (author listed on the file page), CC BY-SA 2.0, via Wikimedia. Resized; otherwise unchanged.