Tennessee Banana Pudding
Layers of vanilla custard, sliced bananas, and vanilla wafers topped with meringue or whipped cream.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Saucepan
- •Trifle or baking dish
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 14
- carbs
- 52
- protein
- 6
- calories
- 350
Instructions
- 1
Whisk the sugar, flour, and egg yolks together in a saucepan.
- 2
Slowly whisk in the milk. Cook over medium heat, stirring constantly, until thickened, about 8-10 minutes.
- 3
Take the pan off the heat and stir in the vanilla extract. Let it cool slightly.
- 4
Layer vanilla wafers, sliced bananas, and custard in a dish. Repeat the layers.
- 5
Spread whipped cream over the top.
- 6
Refrigerate for at least 2 hours before serving so the layers soften.
Chef's tips
Make the custard from scratch instead of using boxed pudding for a richer, smoother texture. Assemble the dish a few hours ahead so the wafers soften like cake.
Storage
Refrigerate covered up to 3 days.
Reheating
Served cold; no reheating needed.
Common mistakes to avoid
- •Slicing bananas too early so they turn brown before serving
- •Using cold custard straight onto wafers without letting the layers blend together
Serving suggestions
Cooked Tennessee Banana Pudding?
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