This is not a drill people – Trisha Yearwood’s banana pudding recipe makes the most spectacular banana pudding ever!
Banana pudding is a rich and creamy dessert made with layers of vanilla wafers, fresh bananas, and creamy custard. As if that’s not good enough, it’s also got a crisp meringue to top it all off.
If you’re bananas about banana pudding, you have to try this recipe. It’s a super easy, fool-proof way to make the most ridiculously tasty banana pudding.
Don’t believe me? Well, try it for yourself to find out!
Tips for Making Trisha Yearwood’s Banana Pudding
- Aside from vanilla wafers, you can also use Pepperidge Farm Chessmen cookies. These shortbread cookies add a wonderful flavor and consistency to the pudding. Any brand of butter cookies also work.
- It’s best to use an electric mixer when making the pudding. This will give you a smooth and velvety custard.
- Intimidated by the meringue? That’s okay, you can also just use whipped cream or Cool Whip to top your pudding.
- No time to make pudding from scratch? No problem! You can always use instant pudding. Just combine banana pudding mix, milk, and vanilla extract, and beat them well using the whisk attachment for 5 minutes.
- Don’t limit yourself to just banana pudding, either. You can also use vanilla or cheesecake pudding too.
- Chill your pudding in the fridge for at least 4 hours (better if overnight) before you serve it. I’m telling you, it’s worth the wait.
- Use firm bananas for this recipe. To prevent them from browning, brush the slices with a bit of lemon juice. Orange, pineapple, and lime juice also work well.
- Want all those beautiful layers on display? If so, use a transparent glass bowl to assemble your pudding. Perfect for potlucks and family get-togethers.
- Work fast as you assemble the layers, especially when working on the bananas. Slice them just before you need to use them and cover them right away with the pudding to keep them from browning.
- Dress up your banana pudding by garnishing it with crumbled wafers, mint leaves, and cinnamon sugar. Your options are endless here, so be as creative as you want!
- For more flavor, drizzle your pudding with caramel sauce and/or top it with ice cream. Or, add a layer of mini-marshmallows in between layers. Not only will the mallows add more flavor and texture to your pudding, but they’re also pretty to look at.
- Kick things up with a bit of rum or banana liqueur! Replace a few tablespoons of milk with your choice of liqueur for additional flavor.
- Take your time when cooking the pudding. Do not turn up the heat to speed up the thickening process, otherwise, you might overcook the custard.
- Allow the pudding to cool to room temperature before you arrange your layers.
How Long Does Banana Pudding Last?
Banana pudding will keep well for 4 days, so you can definitely make it ahead of time.
But, as much as possible, eat or serve your banana pudding within two days, otherwise you’ll start to see unappetizing brown bananas in there.
For proper storage, cover your pudding with plastic wrap and keep it in the fridge. The plastic wrap will prevent the bananas from being exposed to air. But again, keep in mind that the bananas will brown eventually, even when covered.
Unfortunately, banana pudding does not keep well in the freezer. The pudding will become all mushy and thin when you defrost it.
How Long Can Banana Pudding Be Left Out?
Just 2 hours. If it sits out for longer, the pudding will get runny. So be sure it chills in the fridge as much as possible.
Trisha Yearwood Banana Pudding
8
servings30
minutes5
minutes285
kcalIngredients
4 large 4 eggs
3/4 cup 3/4 sugar
3 tablespoons 3 all-purpose flour
1/2 teaspoon 1/2 of salt
2 cups 2 whole milk
1/2 teaspoon 1/2 vanilla extract
30-40 vanilla wafers
3-4 medium ripe bananas
Instructions
- Take 3 of the eggs and separate the whites from the yolks. Place the whites and yolks in 2 seperate bowls. Add the remaining egg to the yolks. Set aside the whites for the meringue.
- In a saucepan, combine 1/2 cup of the sugar, the flour, and 1/2 teaspoon salt. Stir in the egg yolk mixture. Add the milk. Turn the heat on low and stir for about 10 minutes, or until the mixture thickens. Remove the saucepan from the heat and mix in the vanilla.
- Preheat the oven to 425 degrees Fahrenheit.
- Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Top it with a layer of vanilla wafers. Slice the bananas crosswise into 1/8-inch thick slices. Arrange them in a single layer on top of the wafers.
- Repeat layering the pudding, bananas, and wafers twice more. End with a layer of pudding.
- For the meringue topping, beat the egg whites with the remaining salt until stiff. Add in the remaining sugar, one tablespoon at a time, and keep beating until you form stiff peaks. You’ll know it’s done when the whites don’t slide out when you tilt the bowl.
- Using a spatula, spread the meringue on top of the custard, forming decorative peaks. Bake the meringue for 5 minutes or until it has slightly browned.
