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
3/4 cup sugar, divided
1/3 cup all-purpose flour
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
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.