Description
Pioneer Woman’s Banana Pudding is a rich and creamy dessert made by layering homemade vanilla pudding, sliced bananas, and vanilla wafers in a dish. The pudding is then topped with either a light meringue or whipped cream and baked or chilled until ready to serve. This dessert is a staple in Southern cuisine, loved for its simple ingredients and comforting flavors.
Ingredients
Scale
- For the Pudding:
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 4–5 ripe bananas, sliced
- 1 box (11 ounces) vanilla wafers
- For the Meringue Topping (optional):
- 3 egg whites (reserved from the pudding)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- For the Whipped Cream Topping (optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: If using meringue, preheat your oven to 350°F (175°C).
- Make the pudding: In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat.
- Temper the eggs: In a small bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot pudding into the yolks to temper them, then pour the egg mixture back into the saucepan. Return the pan to medium heat and cook for another 2-3 minutes, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla extract.
- Assemble the layers: In a 9×13-inch baking dish, spread a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas, followed by half of the warm pudding. Repeat the layers, ending with a final layer of pudding.
- Prepare the topping:
- For meringue: In a mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form. Spread the meringue over the pudding, sealing the edges.
- For whipped cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the cooled pudding.
- Bake (for meringue): If using meringue, bake the pudding in the preheated oven for 12-15 minutes, or until the meringue is golden brown. Remove from the oven and let cool slightly before serving.
- Chill (for whipped cream): If using whipped cream, cover the pudding and refrigerate for at least 2 hours before serving to allow the flavors to meld.