Traditional banana pudding recipes have been around for years. It first originated in the early 1900’s without using Nilla wafers. Thankfully, someone along the way decided to add Nilla wafers and the results were splendid. The intense vanilla cookie accompany layers of homemade pudding and sliced ripe bananas that is set to chill to soften the cookies. In the June 2014 Bon Appetit magazine, I spotted a recipe for banana pudding that swaps out the classic whipped cream topping for toasted meringue. I thought this was a refreshing updated version and I wanted to try it. The results were fabulously delicious! I will continue to make it this way especially in the Summer. Thanks Bon Appetit for another great recipe to add to my collection.
If you have a kitchen torch, you can toast the meringue in seconds. If not, use your oven as indicated in recipe directions below.
layer upon layer of delicious homemade vanilla pudding, Nilla wafers and bananas. Make sure you use ripe bananas for superior flavor. If you are short on time, you may use boxed vanilla pudding but scratch made is always better. This recipe only takes 8 minutes to make a fabulous pudding that is smooth and delicious.
After chilling the dessert for an hour or so, it’s ready for you to dig in. The Nilla wafers will be soft ( like cake) and compliments the bananas and pudding amazingly well. Each bite is pure delight.
Don’t be fooled. I had two helpings. This plate is way too small for a large portion and I gobbled it up in seconds. It’s so darn good!
Banana Pudding with Toasted Meringue
- ⅔ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks (save whites for meringue)
- 4 cups whole milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 box Nilla wafer cookies
- 4 ripe bananas, thinly sliced
- ½ cup sugar (for meringue)
- Preheat oven to 375°. Whisk together sugar and cornstarch in a small bowl. Whisk together sugar mixture, 4 egg yolks and milk in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until pudding is thickened. Remove from heat; stir in butter and vanilla and whisk until butter is melted and mixture is smooth.
- In an 8 inch or 2 quart baking dish, add a little pudding to the bottom (about 1/2 cup or so). Add nilla wafers on top of pudding. Do not overlap. Then add half sliced bananas and more pudding (about 1 cup or so to cover cookies). Repeat with more nilla wafers and bananas and end with pudding. Set aside and make meringue.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/2 cup sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing just about to edge of dish.
- 4. Bake at 375° for 7 to 10 minutes or until golden. Alternately, you may use a kitchen torch to toast the meringue. Let chill an additional hour or so, and serve very cold.
- Chill until cool, about 1-2 hours.