Description
Pioneer Woman’s banana pudding brings Southern comfort to dessert tables with creamy layers of vanilla wafers, ripe bananas, and silky custard. Rich flavors and nostalgic textures invite you to savor each spoonful of this classic American treat.
Ingredients
Scale
Main Ingredients:
- 3 medium ripe bananas, cut into ¼-inch slices
- 36 vanilla wafers
- 2 cups 2% milk
Filling and Base Ingredients:
- ¾ cup sugar
- ⅓ cup all-purpose flour
- 2 large egg yolks, lightly beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Meringue Ingredients:
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 3 tablespoons sugar
Instructions
- Assemble the dry foundation by whisking 170 grams (3/4 cup) of granulated sugar with 40 grams (1/3 cup) of all-purpose flour in a medium saucepan.
- Pour 480 milliliters (2 cups) of 2% milk into the saucepan, using a whisk to create a smooth, lump-free mixture.
- Position the saucepan over medium-high heat, stirring constantly until the mixture thickens and begins to bubble vigorously.
- Reduce the heat and allow the mixture to simmer gently for 2 minutes, maintaining a consistent stirring motion.
- Crack and lightly beat 2 large egg yolks in a separate mixing bowl, preparing them for tempering.
- Gradually introduce a small amount of the hot milk mixture into the egg yolks, whisking rapidly to prevent direct cooking.
- Carefully return the tempered egg yolks to the saucepan, stirring continuously to integrate completely.
- Bring the entire mixture to a gentle boil, continuing to stir for an additional 2 minutes before removing from heat.
- Incorporate 15 milliliters (1 tablespoon) of unsalted butter and 5 milliliters (1 teaspoon) of pure vanilla extract, stirring until the butter melts entirely.
- Create a base layer of vanilla wafers in a 20-centimeter (8-inch) square baking dish, followed by a layer of thinly sliced bananas and a portion of the pudding mixture.
- Repeat the layering process two more times, ensuring even distribution of wafers, bananas, and pudding.
- Separate 2 large egg whites for the meringue topping, adding 0.6 milliliters (1/8 teaspoon) of cream of tartar and an extra 5 milliliters (1 teaspoon) of vanilla extract.
- Whip the egg whites until soft peaks form, then gradually add 45 grams (3 tablespoons) of granulated sugar while continuing to beat until stiff, glossy peaks develop.
- Spread the meringue evenly over the final pudding layer, ensuring it touches the edges of the baking dish to create a complete seal.
- Preheat the oven to 175°C (350°F) and bake the pudding for 12-15 minutes until the meringue turns a golden brown color.
- Remove from the oven and allow the pudding to cool completely on a wire rack for 1 hour.
- Refrigerate the pudding for a minimum of 3 hours to set and enhance the flavor before serving chilled.
Notes
- Serve chilled to achieve the most refreshing and perfectly set pudding consistency, allowing flavors to intensify.
- Make ahead to give layers time to meld together, creating a more harmonious and deeply satisfying dessert experience.
- Layer ingredients with care, ensuring each spoonful contains a balanced mix of creamy pudding, crisp wafers, and ripe bananas.
- Temper egg yolks gently to maintain a silky-smooth custard texture without risking unwelcome scrambled bits.
- Select ripe, spotted bananas that promise maximum natural sweetness and rich, deep flavor profiles.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 232
- Sugar: 19 g
- Sodium: 52 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg