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Dolly Parton's Banana Pudding Recipe

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4.3 from 54 reviews

This Dolly Parton's Banana Pudding is a classic Southern dessert featuring layers of creamy vanilla pudding, fresh bananas, and vanilla wafers, topped with a light, fluffy meringue that's baked to a golden perfection. The pudding is made from scratch with eggs, milk, and butter for a rich, velvety texture, making it a comforting and irresistible treat perfect for any occasion.

Ingredients

Pudding

  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 2½ cups milk
  • 1 large egg
  • 3 large egg yolks
  • Vanilla extract, to taste
  • Pinch of salt
  • 4 tbsp cold unsalted butter

Layers

  • 4 bananas, sliced
  • Vanilla wafers (enough for layering, about 2-3 cups)

Meringue

  • 3 large egg whites
  • 2 tbsp granulated sugar

Instructions

  1. Combine dry ingredients and milk: In a medium saucepan, whisk together the sugar, flour, and salt to combine. Gradually pour in the milk while continuing to whisk until the mixture is smooth and free of lumps.
  2. Whisk eggs: In a separate bowl, whisk together the whole egg and egg yolks until fully combined and slightly frothy.
  3. Cook pudding base: Place the saucepan over medium heat. Gradually whisk the beaten eggs into the milk mixture. Continue cooking, whisking constantly, until the pudding thickens and becomes creamy, which usually takes about 5-7 minutes.
  4. Add flavor and butter: Remove the saucepan from the heat. Stir in vanilla extract to taste, then add the cold butter. Stir until the butter is completely melted and incorporated, resulting in a smooth pudding. Let the pudding cool slightly to thicken further.
  5. Layer bananas and wafers: Preheat the oven to 350°F (175°C). In an oven-safe baking dish (about 11x8 inches), arrange a layer of sliced bananas followed by a layer of vanilla wafers. Repeat this layering once more, forming two layers of each fruit and cookie, then set aside.
  6. Make the meringue: In a clean bowl, add the reserved egg whites. Beat with an electric mixer until soft peaks begin to form. Gradually add the sugar and continue whipping until stiff, glossy peaks form, which will help the meringue hold its shape when baked.
  7. Assemble pudding: Pour the warm pudding evenly over the layers of bananas and vanilla wafers, spreading it into the corners to cover fully.
  8. Top with meringue: Spoon the prepared meringue over the pudding layer. Spread the meringue all the way to the edges of the dish, creating a seal to prevent shrinkage during baking.
  9. Bake meringue: Bake the assembled pudding on the upper rack in the preheated oven at 350°F (175°C) for about 10–15 minutes, until the meringue is lightly golden brown. Watch closely as it can brown quickly toward the end.
  10. Serve: Let the banana pudding cool slightly before serving warm, or refrigerate until chilled and serve cold based on preference.

Notes

  • Make sure to whisk constantly while cooking the pudding to prevent lumps and to avoid the mixture from burning on the bottom of the pan.
  • Use cold unsalted butter to keep the pudding's flavor rich but balanced.
  • The meringue topping should be spread to the edges of the dish to seal in the pudding and prevent shrinkage.
  • You can prepare the pudding a few hours in advance and refrigerate; add the meringue and bake just before serving for a fresh topping.
  • For a stronger banana flavor, slightly overripe bananas work best.

Find it online: https://recipethrive.com/dolly-partons-banana-pudding-recipe/