{"slug":"banana-pudding","collection":"recipes","is_recipe":true,"visibility":"public","title":"Banana Pudding","description":"Classic Southern banana pudding with a velvety vanilla custard, ripe banana slices, Nilla wafers, and a toasted meringue crown.","body_md":"\n## Source\n\nhttps://cooking.nytimes.com/recipes/1015130-banana-pudding\n\n## Equipment\n\n-   Stand Mixer\n-   13x9\" baking dish\n\n## Preheat Oven\n\nPreheat oven to 350°F\n\n## Ingredients\n\n-   300ml (1¼ cups) granulated sugar, divided: 180ml (¾ cup) + 120ml (½ cup)\n-   80ml (⅓ cup) cornstarch\n-   960ml (4 cups) whole milk\n-   4 large eggs, separated and divided\n-   1 teaspoon vanilla\n-   ¼ teaspoon salt\n-   2 tablespoons unsalted butter\n-   ¼ teaspoon cream of tartar\n-   1 11-ounce box nilla wafers\n-   3 to 4 bananas, depending on size\n\n## Preparation\n\n### Custard\n\n1.  Whisk together in a pot set over medium heat:\n    -   180ml (¾ cup) of sugar\n    -   Cornstarch\n    -   Milk\n    -   Egg yolks\n2.  Cook, stirring constantly, until it just begins to bubble, **10 to\n    15 minutes**.\n3.  Turn heat down slightly, and allow the mixture to simmer, still\n    stirring constantly, for **1 minute**.\n4.  Remove the mixture from heat.\n5.  Whisk in **vanilla**, **salt**, and **butter**.\n\n### Meringue\n\n1.  Into a heatproof stand mixer bowl, whisk together:\n    -   Egg whites\n    -   Cream of tartar\n    -   120ml (½ cup) of sugar\n2.  Set bowl over a medium saucepan of simmering water.\n3.  Whisk until the **sugar is dissolved** and the mixture is **hot to\n    touch**, about **3 minutes**.\n4.  Transfer to the stand mixer fitted with a whisk, and beat until\n    stiff, about 5 to 7 minutes.\n\n### Bake\n\n1.  Line a 13-by-9-inch oven-safe casserole pan with one layer of\n    **Nilla wafers** and one layer of **banana slices**.\n2.  Pour the **custard** over the **bananas and cookies**.\n3.  Use a spatula to spread the **meringue** over the **custard**.\n4.  Bake in the oven for **10 to 15 minutes**, until the peaks are the\n    color of a toasted marshmallow.\n5.  Allow to rest until ready to serve.\n","draft":false,"servings":"10","prep_time":"25 minutes","cook_time":"25 minutes","total_time":"50 minutes","source_name":"NYT Cooking","source_url":"https://cooking.nytimes.com/recipes/1015130-banana-pudding","created_at":"2019-06-06T17:37:31Z","updated_at":"2026-07-30T01:28:46.729872Z","categories":["dessert"],"tags":["banana"],"methods":["Baked","Stove-Top"],"themes":["Vegetarian"],"ingredients":[{"section":"","items":["-   300ml (1¼ cups) granulated sugar, divided: 180ml (¾ cup) + 120ml (½ cup)","-   80ml (⅓ cup) cornstarch","-   960ml (4 cups) whole milk","-   4 large eggs, separated and divided","-   1 teaspoon vanilla","-   ¼ teaspoon salt","-   2 tablespoons unsalted butter","-   ¼ teaspoon cream of tartar","-   1 11-ounce box nilla wafers","-   3 to 4 bananas, depending on size"],"parsed":[{"raw":"-   300ml (1¼ cups) granulated sugar, divided: 180ml (¾ cup) + 120ml (½ cup)","qty":300,"unit":"ml","item":"granulated sugar, divided: 180ml + 120ml"},{"raw":"-   80ml (⅓ cup) cornstarch","qty":80,"unit":"ml","item":"cornstarch"},{"raw":"-   960ml (4 cups) whole milk","qty":960,"unit":"ml","item":"whole milk"},{"raw":"-   4 large eggs, separated and divided","qty":4,"item":"large eggs","prep":"separated and divided"},{"raw":"-   1 teaspoon vanilla","qty":1,"unit":"tsp","item":"vanilla"},{"raw":"-   ¼ teaspoon salt","qty":0.25,"unit":"tsp","item":"salt"},{"raw":"-   2 tablespoons unsalted butter","qty":2,"unit":"tbsp","item":"unsalted butter"},{"raw":"-   ¼ teaspoon cream of tartar","qty":0.25,"unit":"tsp","item":"cream of tartar"},{"raw":"-   1 11-ounce box nilla wafers","qty":1,"item":"11-ounce box nilla wafers"},{"raw":"-   3 to 4 bananas, depending on size","qty":3,"qty_max":4,"item":"bananas, depending on size"}]}],"servings_int":10,"qc":{"status":"passed","last_checked_at":"2026-07-30T01:59:36.11639Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}