Banana Pudding

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This quintessential southern dessert is found on the back of the box of Nilla wafers. You can certainly use Nilla brand wafers for this and there will be no judgment and it will taste just like you remember when you ate it as a kid. OR you can make your own vanilla wafer cookies and be so glad you did. They are super easy and fast to make and they don’t have any of that cardboard box flavor overtones. Wait, did that just come across as judgy? Either way you are going to love this recipe. I was inspired to make it after an old friend from high school (that’s a very old friend) made it for New Years Eve and posted pictures on Instagram. I found the Nilla wafer recipe in the BraveTart cookbook by Stella Parks.

For those of you who follow me on Instagram you probably have seen my pastry tutorial “stories.” I’m slightly obsessed with working through a recipe in 15 second intervals, often with eclectic baking music. You’ll find this banana pudding recipe made from start to finish on my Instagram page archived in my “highlights.” There are many other recipes and techniques you may want to check out.

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Banana Pudding

1 recipe Nilla Wafer from BraveTart by Stella Parks or a box from the store

1 recipe pastry cream

1 1/2 cups heavy cream, whipped to stiff peaks

3 or 4 bananas

Swiss Meringue

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Place a layer of the cookies in the bottom of a large glass bowl (so you can see the layers).

Fold the cream into the pastry cream, then spoon in 1/3 of the pastry cream over the cookies.

Top with slices of bananas.

Add a layer of cookies and repeat with 1/3 more pastry cream, more bananas and another layer of cookies.

Finish with the remaining pastry cream. Cover and refrigerate for several hours.

When ready to serve add more bananas and then top with Swiss Meringue. Toast with a torch and serve.

To make the individual ones, divide all of the ingredients into small cups or jars. You can see how I assembled these in my Instagram stories.

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