It doesn’t get much better than banana pudding. Or banana puddin’ as we call it down here.
The Duke is the king of banana pudding. It’s requested by friends and family all the time for different events, most recently, for his cousin’s birthday. He makes it look oh so lovely, so I just had to snap some pictures when he made it a few weeks ago.
This is just the classic recipe on the Nilla Wafers box, but the Duke puts his own special spin on it. I promise…you’ll love it! It’s even better for breakfast the next day when it’s icy cold from the fridge.
Classic Banana Pudding
Recipe adapted from Nabisco
- 1 1/2 cups sugar, divided
- 2/3 cups flour
- 1/2 tsp.
- 6 eggs, separated
- 4 cups milk
- 1 tsp. vanilla
- 1 box Nilla Wafers
- 6 bananas, sliced into rounds
- In a large pot, stir together 1 cup sugar, flour, and salt. Whisk in milk and egg yolks. Heat over medium heat, stirring constantly (the Duke recommends using a spatula for this step). When pudding starts to boil, cook for 1-2 minutes, or until thick. Remove from heat and stir in the vanilla.
- Pour a very thin layer of pudding in the bottom of a 2 quart glass casserole dish (just enough to cover the bottom). Spread 1/3 of the cookies over the pudding, then a layer of sliced bananas, then cover with 1/3 of the remaining pudding. Repeat layers, until all cookies and bananas are used, ending with pudding on top.
- Preheat oven to 350 degrees. While oven heats up, beat egg whites with remaining 1/2 cup sugar until stiff peaks form. Pour meringue over pudding and bake until meringue is golden brown; about 15 minutes.
- Eat room temperature or refrigerate until ready to serve and eat it cold (this is the best way!!).