- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 720 ml
- 150 g
- 40 g
- ½ tsp
- 30 g
- 2 tsp
- 200 g
- ¼ tsp
Process
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In a medium bowl, whisk 240 ml of the whole milk with the cornstarch, 100 g of the granulated sugar, and the fine salt until completely smooth with no dry lumps.
Pour the remaining 480 ml whole milk into a medium saucepan and warm over medium heat until it steams and small bubbles ring the edge, about 4 minutes. Do not let it boil.
Slowly pour the cornstarch mixture into the hot milk while whisking constantly. Cook over medium heat, whisking without stopping, until the pudding thickens to the consistency of warm mayonnaise, 3 to 5 minutes.
Remove the saucepan from the heat and whisk in the unsalted butter and vanilla extract until the butter melts and the pudding is glossy. Scrape it into a bowl, press plastic wrap directly onto the surface, and cool for 20 minutes.
Peel and slice the bananas into 1 cm rounds. Spread one third of the pudding in the bottom of a 23 x 33 cm baking dish, then layer half the vanilla wafers, half the banana slices, and half the remaining pudding. Repeat with the remaining wafers, bananas, and pudding, finishing with pudding on top.
Heat the oven to 200°C. In a clean bowl, beat the egg whites with the cream of tartar on medium speed until foamy, then add the remaining 50 g granulated sugar one spoonful at a time and beat to stiff, glossy peaks, 4 to 6 minutes.
Spoon the meringue over the pudding and spread it to the dish edges, swirling the top with the back of a spoon. Bake until the peaks are golden brown, 10 to 12 minutes.
Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight so the wafers soften and the pudding sets before serving.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the cornstarch base: it must visibly thicken on the stove before you add the butter, because it will not thicken further once cold.
- Slice bananas at the last moment and coat them with pudding on both sides as you layer; exposed banana slices brown quickly and turn the pudding gray.
- For a softer, classic texture, let the assembled pudding chill overnight. For a bit of cookie crunch, serve within 4 hours of chilling.
- Spread meringue all the way to the dish edges so it seals the pudding; gaps let steam escape and the topping can slide or weep.
Substitutions
- whole milk→oat milk or lactose-free whole milk
- vanilla wafers→shortbread cookies or graham crackers
- cornstarch→tapioca starch, using the same weight
- unsalted butter→coconut oil for a dairy-free version
Storage & reheating
Store covered in the refrigerator for up to 3 days; the wafers continue to soften each day, so it is best on day 1 or 2. Do not freeze, as the pudding separates and the bananas become mushy. Serve cold straight from the fridge, or reheat individual portions in the microwave for 20 to 30 seconds if you prefer it warm; do not reheat the whole dish in the oven or the meringue will deflate.
FAQ
The questions we get asked most
Why is my banana pudding runny?
The cornstarch mixture was likely not cooked long enough, or the pudding was not chilled fully. It must visibly thicken on the stove before the butter goes in, and then set for at least 4 hours in the fridge. If it is still loose after chilling, whisk 1 tbsp cornstarch with 2 tbsp cold milk, stir it into the pudding, and cook over medium heat for 2 minutes, then re-chill.
Can I make banana pudding ahead of time?
Yes. The pudding base can be made up to 2 days ahead and kept covered in the fridge. Assemble the layers and add the meringue the same day you plan to serve, then chill at least 4 hours. Assembling more than 24 hours ahead makes the wafers completely dissolve into mush.
How do I keep the bananas from turning brown in the pudding?
Slice the bananas just before layering and make sure every slice is fully covered by pudding on both sides, which limits contact with air. A small squeeze of lemon juice on the slices also slows browning, though it adds a slight tang. Even with these steps, leftovers will darken after a day.
Can I use instant pudding mix instead of making it from scratch?
You can, but the texture is looser and sweeter than the cooked cornstarch version. If using instant mix, whisk it with cold milk according to the package, let it set for 5 minutes, then layer. The from-scratch pudding holds the layers better and tastes less artificial.
Why did my meringue weep or slide off?
Weeping usually means the egg whites were underbeaten or the meringue was spread while the pudding was still warm. Beat until stiff, glossy peaks form and the bowl is not warm to the touch, and let the pudding cool completely before topping. Spreading the meringue to touch the dish edges also anchors it.
How do I know when the pudding is thick enough?
Run a whisk through the pudding; it should leave a trail that closes slowly, and a spoon coated in it should hold a clear line when you draw a finger through the back. That takes 3 to 5 minutes of steady whisking over medium heat. If it looks like milk, keep cooking.
Can I freeze banana pudding?
Freezing is not recommended. The cornstarch pudding separates and turns grainy when thawed, and the bananas release water and become mushy. If you must freeze it, freeze only the plain pudding base without bananas or wafers for up to 1 month, then thaw overnight in the fridge and layer fresh.
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