Nilla Wafer Banana Pudding

I’ve included some videos I found relevant and helpful. 😍

Nilla Wafer Banana Pudding is a classic dessert that brings back childhood memories. This recipe makes 8 servings of creamy, sweet goodness. You can make this treat in just 40 minutes, with only 10 minutes of cooking time. It’s perfect for family gatherings or a cozy night at home.

The ingredients are simple and easy to find. You’ll need sugar, flour, eggs, milk, vanilla, Nilla Wafers, and ripe bananas. The pudding is made from scratch, giving it a rich, homemade taste. The layers of cookies, bananas, and custard are topped with a fluffy meringue for extra yumminess.

Exact Ingredients List

Here’s everything you’ll need to make this yummy Nilla Wafer Banana Pudding:

  • 3/4 cup granulated sugar (split into 1/2 cup and 1/4 cup)
  • 1/3 cup all-purpose flour
  • A pinch of salt
  • 4 eggs (yolks and whites separated)
  • 2 cups milk
  • 1/2 teaspoon vanilla extract
  • 35-45 Nilla Wafers or shortbread cookies
  • 5-6 ripe medium bananas

Make sure your bananas are nice and ripe for the best flavor. You’ll use the egg yolks in the custard and the whites for the meringue topping.

The Nilla Wafers are key to this classic dessert. They add a sweet crunch and soak up the creamy custard. If you can’t find Nilla Wafers, shortbread cookies work well too.

Don’t forget to have a 1 1/2-quart casserole dish ready for layering your pudding. It’s the perfect size for 8 servings.

Instructions

Start by making the custard. Fill a pot with 1-2 inches of water and bring it to a simmer. Put a bowl on top, not touching the water.

Add 1/2 cup sugar, flour, and salt to the bowl. Beat in egg yolks and milk until well mixed. Cook for 5 minutes, stirring often. Take it off the heat and stir in vanilla.

Spread some custard in a 1 1/2-quart dish. Layer Nilla Wafers, then banana slices. Pour 1/3 of the custard on top. Repeat layers twice more, ending with custard.

Heat your oven to 425°F. For the meringue, beat egg whites until foamy. Slowly add 1/4 cup sugar, beating 4-5 minutes until stiff peaks form.

Spoon meringue over pudding, covering it all. Bake for 5 minutes until light golden brown. Let it cool, then chill in the fridge.

Before serving, add banana slices on top and Nilla Wafers around the edge. Enjoy your homemade banana pudding!

Possible Substitutes List

Can’t find Nilla Wafers? No problem! You can still make tasty banana pudding with these alternatives:

  • Graham crackers
  • Shortbread cookies
  • Vanilla wafers (other brands)
  • Lemon wafers
  • Coconut cookies
  • Gingersnaps
  • Animal crackers
  • Ladyfingers
  • Crushed vanilla Oreos

For a twist, try:

  • Mini marshmallows
  • Crumbled pound cake
  • Crushed biscotti
  • Granola

To use these substitutes:

  1. Replace Nilla Wafers with an equal amount of your chosen alternative.
  2. Layer them just like you would with Nilla Wafers.
  3. For crunchier options, crush them into smaller pieces.

Remember, some cookies may get softer faster than Nilla Wafers. To keep your pudding from getting too soggy, add the cookie layers right before serving.

Want a healthier option? You can skip the cookies altogether and focus on the creamy custard and banana layers. This makes your dessert more like a trifle, but it’s still yummy!

How To Make It Diabetes-Friendly

You can enjoy a tasty banana pudding even if you have diabetes. Here are some easy swaps to make it more diabetes-friendly:

Use a sugar substitute instead of regular sugar. Try stevia or monk fruit sweetener.

Pick whole grain cookies instead of Nilla Wafers. They have more fiber and nutrients.

Switch to low-fat or skim milk to cut down on saturated fat.

Add extra bananas for natural sweetness. Bananas are full of good nutrients.

Try using sugar-free vanilla pudding mix to save time and cut carbs.

Here’s a quick recipe:

  1. Mix sugar-free pudding with skim milk
  2. Layer whole grain cookies, banana slices, and pudding
  3. Chill for 2 hours
  4. Top with light whipped cream before serving

Remember to watch your portion size. A small serving can satisfy your sweet tooth without spiking your blood sugar.

Always check with your doctor about any big changes to your diet.

Tips, Tricks & Storing

For the best Nilla Wafer banana pudding, pick ripe but firm bananas. They should have some brown spots but not be mushy. Slice them just before using to keep them fresh.

When making the custard, keep stirring! This stops lumps from forming and makes sure it cooks evenly. If you’re worried about lumps, you can strain the custard through a fine-mesh sieve.

To get a perfect meringue, make sure your egg whites are at room temperature. Beat them until they’re stiff and glossy. Spread the meringue all the way to the edges of the dish to seal in the pudding.

You can make this dessert ahead of time. Just leave off the meringue and cover the pudding with plastic wrap. Add the meringue and bake right before serving.

Store leftovers in the fridge for up to 3 days. The bananas might brown a bit, but it’ll still taste great. For best results, eat within 1-2 days.

Try these fun twists:

  • Add a layer of crushed pineapple
  • Sprinkle with toasted coconut
  • Use chocolate wafers instead of vanilla

Remember, the key to great banana pudding is fresh ingredients and lots of love!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *