A family dinner on a summer evening wouldn’t be the same without ending it with a yummy Homemade Banana Pudding dessert. I normally shy away from homemade puddings and custards with homemade meringue but I was pleasantly surprised at how good this dessert turned out. The kids helped with the layering of the cookies and spreading of the pudding and I did the meringue topping.

After making my own pudding, I don’t think I’ll go back to making it from the box. The texture is a bit thicker like custard and seems to set faster. I’m going to try making it again but this time changing up the ingredients to make a lemon, lime and chocolate pudding. This recipe will definitely have your family asking for more.

Homemade Banana Pudding Dessert

Ingredients:

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
1 box Nilla wafers, divided (regular size or mini)
5 ripe bananas, sliced and divided
Additional Nilla wafers and banana slices for garnish

Directions:

• Mix 1/2 cup sugar, flour and salt in top of double boiler.
• Blend in 3 egg yolks, set the egg whites aside to use in the meringue topping.
•  Add the milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened.
• Remove from heat; stir in vanilla. Reserve 10 wafers for garnish.
• Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas.
• Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
• Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
• Bake at 350°F in top half of oven for 15 to 20 minutes or until browned.
• Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.