The Best Nilla Wafers Banana Pudding Recipe

Ingredients

• 0.5 cup Granulated Sugar (divided: 0.5 cup for custard, 0.25 cup for meringue)
• 0.25 cup All-Purpose Flour (for custard thickening)
• 1 pinch Salt (enhances flavor)
• 2 cup Whole Milk (full‑fat for richness)
• 3 large Egg Yolks (room temperature)
• 3 large Egg Whites (room temperature, ensure no yolk traces)
• 1 teaspoon Vanilla Extract (pure vanilla preferred)
• 1 package (12 oz) Nilla Vanilla Wafers (about 30 wafers, keep some for topping)
• 3 medium Ripe Bananas (sliced lengthwise)

Instructions

1. Combine Dry Ingredients

   In a small bowl whisk together 0.5 cup granulated sugar, 0.25 cup all‑purpose flour, and a pinch of salt until evenly blended.

   Time: PT5M

2. Set Up Double Boiler

   Fill a medium saucepan with 1‑2 inches of water, bring to a gentle boil, then place the heatproof mixing bowl over the pot ensuring the bottom does not touch the water.

   Time: PT5M

3. Make Custard

   Add the dry‑ingredient mixture to the bowl, then whisk in 3 egg yolks and 2 cups milk. Cook over the double boiler, stirring constantly, for 10‑12 minutes until the mixture thickens to a creamy, pourable consistency.

   Time: PT12M

4. Flavor Custard

   Remove the bowl from heat and stir in 1 teaspoon vanilla extract.

   Time: PT1M

5. Layer the Pudding

   In a 9x13‑inch baking dish, spread a thin layer of custard, then tightly arrange a layer of vanilla wafers, followed by a layer of sliced bananas. Repeat the sequence (custard, wafers, bananas) until ingredients are used, ending with a custard layer on top.

   Time: PT10M

6. Prepare Meringue Topping

   In a clean bowl, beat 3 egg whites on high speed. When foamy, gradually add the remaining 0.25 cup granulated sugar, continuing to beat until stiff peaks form and the meringue stands upright.

   Time: PT5M

7. Add Meringue

   Spread the meringue over the top of the assembled pudding in a thin, even layer.

   Time: PT2M

8. Bake

   Preheat the oven to 350°F. Bake the pudding for 15‑20 minutes, or until the meringue is lightly golden.

   Time: PT20M

   Temperature: 350°F

9. Cool and Serve

   Allow the pudding to cool to room temperature, then refrigerate for 1‑2 hours before serving. Garnish with crushed vanilla wafers or extra banana slices if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g