No Bake Banana Pudding
Prepare to embark on a delightful journey through the tantalizing world of no bake banana pudding! This beloved dessert is not only scrumptious but also incredibly easy to make. In this article, we'll delve into the rich history of no-bake banana pudding, uncover the secrets to crafting the perfect recipe, explore creative variations, and address common questions to ensure your pudding-making adventure is a resounding success.
Ingredients
- 1 1/2 cups granulated sugar 300 grams
- 1/4 cup all-purpose flour 30 grams
- 1/4 teaspoon salt
- 3 cups whole milk 710 milliliters
- 4 large eggs separated
- 2 teaspoons vanilla extract
- 1/2 teaspoon banana extract optional
- 1 box vanilla wafers 11 ounces or 312 grams
- 6 ripe bananas sliced
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar 65 grams
Instructions
- In a medium saucepan, whisk together 1 1/2 cups sugar, flour, and salt.
- In a separate bowl, whisk together egg yolks and milk until well combined.
- Gradually add the egg mixture to the dry ingredients in the saucepan, whisking constantly until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat.
- Stir in vanilla extract and banana extract (if using).
- In a 9x13 inch baking dish, layer vanilla wafers and sliced bananas.
- Pour the pudding mixture over the wafers and bananas, spreading evenly.
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add 1/3 cup sugar, beating until stiff peaks form.
- Spread the meringue over the pudding mixture, making sure to seal the edges.
- Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is golden brown.
- Allow the banana pudding to cool completely before serving.
- Refrigerate for at least 4 hours or overnight before serving for best results. Enjoy!