So, Can you really make banana pudding in the microwave? Oh Yes! Yes, you can make pudding in the microwave in less than 15 minutes! It turns out so deliciously warm and smooth. I also made this with some fresh milled soft white wheat flour. So, let me show you step by step how to make a banana pudding (well, technically vanilla pudding) in the microwave!
This delicious banana pudding starts out as a vanilla pudding. But, once you add some fresh sliced bananas to it, the true banana flavor shines all the way through! You can serve this hot or cold, and it comes together in less than 15 minutes! (To up your dessert game, checkout my blog to make your own Vanilla Wafer cookies from scratch!)
This old-fashioned southern banana pudding recipe layers vanilla wafers, sliced bananas, homemade vanilla pudding, and piles of meringue! Eat it warm (the Southern way) or after it’s been chilled; a classic dessert that’s perfect for weeknight dinners, Sunday suppers, or the fanciest of holidays.
Ingredients To Make Banana Pudding In The Microwave From Scratch
- 1/8 cup fresh milled flour 15g (I milled a heaping TBSP of soft white wheat berries)
- 3/4 cup sugar 150g
- dash of vanilla extract (HERE is a super simple Vanilla Extract Recipe Video)
- 2 cups whole milk 490g
- 2 egg yolks
- 3 ripe bananas, peeled & sliced
- 1/2 box of vanilla wafers (HERE is a recipe to make them from scratch!)
- *optional whipped topping
We were at Chef Kevin Gillespie‘s Restaurant in Atlanta called Gunshow. You may know Chef Gillespie from Top Chef. He had a huge red beard. Ringing any bells??
Another Southern dish that I fell in love with after moving here is banana pudding. Well, in all honesty, I first tried banana pudding on a visit to Atlanta, about a couple years before moving here. But who’s really keeping track??
Warm Banana Pudding – Made with pound cake, homemade vanilla pudding, sliced bananas and topped with toasted meringue, this Southern warm banana pudding taste so velvety smooth that you’ll never want to make another banana pudding ever again! The perfect dessert for the holidays!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
And so began my obsession with the cafeteria’s warm banana pudding. They only served it once a week so that helped keep my addiction under control. But it didn’t help that everyone knew how much I loved it and would ALWAYS keep me informed when it was spotted at the cafeteria.
Old School Homemade Banana Pudding w/ Meringue
FAQ
Is banana pudding good the next day?
Can you eat left out banana pudding?
Can you save banana pudding?
How long after making banana pudding can you eat it?
Can you make banana pudding ahead of time?
To make Banana Pudding ahead, use an air-tight container or cover with plastic wrap and store in the fridge. Add bananas just before serving to prevent them from turning brownish-black and avoid adding toppings until right before serving for better presentation.
Can you eat banana pudding warm or cold?
This old-fashioned southern banana pudding recipe layers vanilla wafers, sliced bananas, homemade vanilla pudding, and piles of meringue! Eat it warm (the Southern way) or after it’s been chilled; a classic dessert that’s perfect for weeknight dinners, Sunday suppers, or the fanciest of holidays.
Can You reheat banana pudding ahead of time?
To prevent this from happening when preparing banana pudding ahead of time, you can coat your sliced bananas with a little bit of lemon juice or orange juice before adding them as layers into the custard mixture. This acidic media reduces enzymatic activity thus slowing browning down. How Do You Reheat Banana Pudding Made Ahead Of Time?
How do you make banana pudding?
Toss bananas with lemon juice; layer over pudding. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers. In a large bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.