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Nilla Banana Pudding

Light and Creamy Banana Pudding with Nilla Wafers

Adapted from "Original Nilla Banana Pudding," by Nabisco and from Merrill Stubbs' recipe for Banana Pudding.

Ingredients
  

  • 1/2 cup sugar
  • 1/3 cup flour
  • Dash salt
  • 3 egg yolks
  • 2 cups whole milk
  • 1/2 tsp. vanilla extract
  • 2 cups heavy whipping cream cold
  • 45 Nilla Wafers
  • 4-6 large ripe bananas
  • 2.25 tsp. lemon juice divided

Instructions
 

  • Mix 1/2 cup sugar, flour, and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water until mixture thickens and reaches 174-180°F on a candy or instant-read thermometer, stirring constantly. This might take anywhere from 10 to 20 minutes, depending on your stove. Remove from heat. Strain pudding into a clean bowl and stir in vanilla. Let pudding cool completely and refrigerate (or set in ice bath) until cold.
  • Whip the cream to soft peaks and whisk 1/2 cup of the whipped cream into the chilled pudding. Gently fold in another 1/2 cup of the cream. Roughly chop 2 of the bananas (this should give you about 1 1/2 cups chopped banana) and mash them lightly with the back of a fork with 1/4 tsp. lemon juice. Fold the bananas into the pudding. Gently fold in a little less than half of the remaining whipped cream. Cover and chill both the pudding and the whipped cream.
  • Thinly slice 4 bananas and dip slices in a mixture of 2 tsp. lemon juice and 6 tsp. water to prevent browning. Lay dipped slices on paper towels and gently pat dry.
  • To assemble: spread small amount of custard on bottom of two-quart baking dish or several small jars or bowls. Cover with layers of 1/3 each of the remaining wafers, bananas, and remaining custard. Repeat layers 2 times, slicing more bananas if needed. Refrigerate for at least 3 hours (and no longer than a day) to allow the Nilla wafers to absorb the pudding. When ready to serve, top with remaining whipped cream.
  • VARIATION: For the classic Nabisco Nilla Banana Pudding: Follow above instructions for pudding, but omit mashed bananas and heavy whipping cream. Assemble the pudding as directed above. Top with meringue: beat three egg whites on high speed of mixer until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. Spread over custard, sealing well to edge of dish, and bake 15 to 20 minutes in oven preheated to 350°F. Let cool completely and refrigerate for at least 3 hours until ready to serve.