Trisha Yearwood’s Banana Pudding stands out as a Southern classic. With its velvety homemade custard, layers of ripe bananas, and crisp vanilla wafers, this dessert captures nostalgia in every bite. If you want the authentic experience, complete with a golden meringue topping, this guide walks you through every step.
Why Trisha Yearwood’s Banana Pudding Is Special
Banana pudding spans generations in the South, but Trisha Yearwood’s recipe keeps the tradition alive with balance and simplicity. The interplay of textures—soft pudding, tender bananas, and crunchy cookies—brings both comfort and delight. Whether you’re serving it at a potluck or a weeknight dinner, it makes an immediate impression.
Ingredients Overview
Gather everything before you begin. Here’s what you’ll need:
- Whole milk
- Granulated sugar
- Large eggs
- All-purpose flour
- Salt
- Pure vanilla extract
- Unsalted butter
- Ripe but firm bananas
- Vanilla wafers
- Egg whites (for meringue)
- Cream of tartar
- Additional sugar (for meringue)
See the table below for quantities (for a standard 9×13-inch dish):
| Ingredient | Amount |
|---|---|
| Whole Milk | 3 cups |
| Granulated Sugar | 1 cup (divided) |
| Large Eggs | 4 (separated) |
| All-purpose Flour | 1/4 cup |
| Salt | 1/4 teaspoon |
| Vanilla Extract | 2 teaspoons |
| Unsalted Butter | 2 tablespoons |
| Bananas | 4 to 5 (medium, sliced) |
| Vanilla Wafers | 1 box (about 12 ounces) |
| Cream of Tartar | 1/4 teaspoon |
Making the Custard
This pudding relies on a homemade custard—not instant pudding. Take your time for the best texture. You’ll be cooking a thick base from scratch.
- Heat the milk: In a medium saucepan, warm the milk over medium heat until steaming but not boiling.
- Mix dry ingredients: In a separate bowl, whisk together 3/4 cup sugar, the flour, and salt.
- Combine eggs: Separate the eggs. Place the yolks in a mixing bowl and set aside the whites for meringue.
- Temper the eggs: Slowly pour the warm milk into the yolk mixture, whisking constantly to avoid scrambling.
- Thicken the custard: Pour everything back into the pan and cook over medium-low heat, stirring until thickened (about 8 minutes). When the custard coats the back of a spoon, remove from the heat.
- Finish: Add butter and vanilla, stirring until smooth.
For the smoothest custard, always keep the temperature low and stir the entire time. If you see lumps, strain the mixture through a fine-mesh sieve.
Assembling the Layers
The beauty of banana pudding comes from its layers. Use a glass dish if possible—this highlights the colors and makes a beautiful presentation.
- Wafer layer: Place a single layer of vanilla wafers at the bottom of the dish.
- Banana layer: Slice bananas into 1/4-inch rounds. Add a layer over the wafers.
- Custard layer: Pour a portion of warm custard over the bananas, using a spatula to spread evenly.
Continue layering wafers, bananas, and custard until all ingredients are used, finishing with custard on top.
Making the Meringue Topping
Traditional banana pudding finishes with fluffy, toasted meringue. If you prefer, you can use whipped cream, but meringue delivers classic flavor and texture.
Steps for the best meringue:
- Egg whites: Bring egg whites to room temperature for better volume.
- Beat to soft peaks: Whip egg whites and cream of tartar with an electric mixer until soft peaks form.
- Add sugar gradually: Slowly beat in 1/4 cup sugar, one tablespoon at a time, until stiff, glossy peaks develop.
- Spread over pudding: Spoon the meringue over the custard, spreading all the way to the edge to seal.
- Bake: Place dish in a preheated 350°F oven for 12–15 minutes, or until meringue is golden brown.
Tips for Perfect Banana Pudding
- Choose ripe but firm bananas: Overripe bananas become mushy and brown quickly, so select fruit that is yellow with no bruises.
- Prevent browning: For slow browning, gently toss banana slices in a little lemon, lime, or pineapple juice (just enough to coat).
- Timing: Banana pudding tastes best after 4–12 hours in the fridge. This allows flavors to meld and layers to set.
- Layer evenly: For the best bite, aim for equal coverage with each layer. Use a spoon to nudge wafers into place, if needed.
- Optional swaps: Instead of wafers, try shortbread or Chessmen cookies. For a richer custard, substitute half the milk for cream.
Serving and Storing
Presentation
- Serve banana pudding cold, straight from the fridge.
- For special occasions, dish individual servings into parfait glasses for a modern twist.
- Garnish with wafer crumbles or a dusting of cinnamon.
Storing Leftovers
- Cover pudding tightly with plastic wrap. Store in the refrigerator for up to 4 days.
- For best texture, eat within 48 hours. The bananas will brown over time, but the flavor remains.
- Freezing is not recommended. The custard and bananas lose texture.
Common Questions
Can I make banana pudding ahead?
Absolutely. Assemble and refrigerate overnight for optimal flavor. Add meringue and bake the day of serving, if you want a freshly toasted top.
Is it safe to use raw egg whites in meringue?
This recipe bakes the meringue, so no raw eggs remain.
Can I skip the meringue?
Whipped cream, either homemade or store-bought, is a popular substitute. Just spread over the chilled pudding before serving.
Why did my custard turn lumpy?
Custard needs constant stirring and gentle heat. If it forms lumps, quickly pass it through a sieve before assembling.
Variations Worth Trying
- Rum or liqueur: For an adult version, add a splash of banana liqueur or dark rum to the custard.
- Extra crunch: Layer toasted pecans with the cookies and bananas.
- Chocolate twist: Drizzle melted chocolate between layers for a decadent surprise.
Troubleshooting
- Runny pudding: This usually means the custard wasn’t cooked long enough. Cook until visibly thick. If using instant pudding, beat well and chill fully before layering.
- Weeping meringue: Make sure to spread the meringue to the dish’s edges to form a tight seal on the warm custard. This prevents syrup from developing.
Trisha Yearwood’s Banana Pudding isn’t just dessert—it’s a bite of Southern comfort. The combination of creamy custard, fresh bananas, and crisp meringue hits all the right notes. Next time a craving or a crowd appears, follow these steps for a showstopper you’ll want to make again and again.
Trisha Yearwood Banana Pudding
Trisha Yearwood’s banana pudding recipe makes the best ever banana pudding. It’s a rich and creamy dessert. The pudding is made with layers of vanilla wafers, fresh bananas, and creamy custard.
Ingredients
- 4 large eggs
- 3-4 medium ripe bananas, sliced 1/8-inch thick
- 30-40 vanilla wafers
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus 1 pinch, divided
Instructions
- Separate 3 eggs, adding the whites to one bowl and the yolks to another. Be careful not to get any yolk in the egg whites, or they won't whip. Add the last full egg to the bowl with the yolks and lightly beat with a fork.
- In a medium saucepan, combine 1/2 cup of sugar with the flour and 1/2 teaspoon of salt. Add the 3 egg yolks and the remaining whole egg plus the milk. Whisk to combine, then turn the heat to medium-low. Cook, stirring constantly, until the mixture is thick.
- Take the pan off the heat. Add the vanilla and mix well. Then, pour the mixture through a fine mesh sieve into a bowl to cool. Set aside.
- Preheat the oven to 425 degrees Fahrenheit.
- When cool, spread a thin layer of pudding over the bottom of a 1 1/2-quart casserole dish (or an 8x8-inch baking pan). Cover the pudding with an even layer of vanilla wafers, followed by a layer of sliced bananas. Spread about 1/3 of the pudding over the bananas, then repeat the layers until the dish is full, ending with the pudding on top. Set the dish aside.
- To make the meringue, whisk the egg whites on low in a stand mixer. When they look foamy, add a small pinch of salt, turn the speed to medium, and very slowly add the remaining 1/4 cup of sugar. When all the sugar is in the bowl, turn the speed to high and whip until stiff peaks form.
- Spread the meringue over the top pudding layer and bake for 5 minutes until golden brown.