Baked Banana Pudding Recipe

Easy Banana Pudding

Level: Easy | Yield: Serves 8 to 10 | Total Time: 45 minutes (Prep: 15 min, Inactive: 10 min, Cook: 20 min)

Nutritional Information per Serving (1 of 10): Calories 264, Total Fat 10 g, Saturated Fat 5 g, Carbohydrates 38 g, Dietary Fiber 1 g, Sugar 25 g, Protein 6 g, Cholesterol 93 mg, Sodium 160 mg

Ingredients

• 3 ripe bananas, peeled and sliced into 1/4-inch rounds
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup granulated sugar, plus an additional 2 tablespoons
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 4 large eggs, separated
• 2 cups half-and-half
• 1/2 teaspoon vanilla extract
• 45 vanilla wafers
• 1 pinch cream of tartar

Instructions

Whip up this irresistible Easy Banana Puddinga creamy, dreamy dessert that layers sweet bananas, crisp vanilla wafers, and fluffy meringue for pure comfort in every bite. Perfect for gatherings, it's simple enough for beginners yet wows every time!

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a small bowl, gently toss the banana slices with the lemon juice and set aside.
3. In a 3-quart saucier, blend together 1/2 cup sugar, flour, and salt. Add the egg yolks and whisk to combine everything. Slowly pour in the half-and-half while whisking carefully. Cook this mixture over medium-low heat, stirring constantly until it thickens and reaches a temperature between 172 and 180 degrees Fahrenheit, about 5 to 10 minutes. Once it begins to bubble around the edges, remove from heat and stir in the vanilla extract.
4. In an oven-safe 1 1/2-quart glass dish, spread a small layer of the pudding. Layer vanilla wafers on top, then add a layer of banana slices. Pour one-third of the remaining pudding over the bananas. Repeat these layers, finishing with a pudding layer.
5. Using a stand mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks develop. Spread this meringue evenly over the warm pudding, ensuring it covers the edges well. Bake for 8 to 10 minutes or until the meringue turns golden brown. Let the pudding cool for 15 minutes before serving. Allow it to cool completely before refrigerating. It will keep refrigerated for up to 3 days.

Delight in the nostalgic bliss of homemade banana puddingyour kitchen adventure awaits!