For years readers asked us for a larger version of our classic best banana pudding recipe because it was too small for a crowd. (9 x 9 baking dish). Problem solved! This big banana pudding fills out a spacious 9×13-inch baking dish. This larger pudding volume will bring satisfaction and happiness to more people.
I have taken this to Super Bowl watch parties. You can take it to a potluck or cook-out and you’ll be a star! This recipe is identical to except for the ingredient proportions.
Description
Party-size banana pudding, make in a 9×13 baking dish.
Ingredients
- 1-1/4 cup sugar
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2-1/2 cups milk (whole or 2%, but whole is better)
- 1-1/4 teaspoons vanilla extract
- 1 tablespoon plus 1 teaspoon butter (not margarine)
- 5 egg yolks (large eggs or better)
- 1 box of Vanilla wafers
- 5-6 ripe bananas
Meringue
- 4 egg whites, at room temperature
- 5 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F.
- Line the bottom of a 9″ x 13″ baking dish with a layer of vanilla wafers. This recipe will use most of the box, so don’t get carried away with snacking.
- Peel the bananas and slice into 3/8-inch rounds; use a ruler (I’m kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
- Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
- Do not turn on heat yet. In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Add the milk and vanilla extract. Gradually whisk the sugar/flour mixture into the pan, mixing well and continuing to mash any flour lumps against the side of the pan with the back of a spoon (at this point, I recommend the use of a medium-handled wooden spoon).
- Put the pan on a burner over medium heat. Stirring constantly, bring the mixture to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. There is a point right about here where lumps keep forming no matter how hard you are stirring, but do not despair. Just keep boiling and stirring until mixture reaches a nice, smooth, rather thick pudding consistency. [Note: If you’re working with an electric cooktop, adjust the heat so that it’s hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
- Pour, spreading as necessary, half of the pudding over the banana layer in the 9×13-inch dish. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
- Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
- Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven. Keep an eye on it.
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