How to Make Delicious and Attractive Banana Pudding That Everyone Loves

How to make Banana Pudding

• 1

  Prepare the ingredients

  Separate the yolks of 4 chicken eggs into a bowl. Set aside the egg whites.

  Peel the bananas and cut them into small, bite-sized pieces. To prevent the bananas from browning, squeeze 1 teaspoon of lemon juice onto the cut bananas and stir well.

  

  

  

  
• 2

  Cook the pudding mixture

  In a bowl with egg yolks, add 100g of sugar, 40g of flour, and 1/3 teaspoon of salt. To prevent the flour from clumping, add about 1/3 of the fresh milk and stir well. Once the flour and milk are combined, you can add the remaining milk and stir.

  Pour the mixture into a pot and cook over low heat while stirring continuously. When the mixture thickens, turn off the heat and add 1/2 teaspoon of vanilla extract, 1 teaspoon of banana oil, and 30g of unsalted butter, stirring until the butter melts.

  Tip: Cooking the mixture over low heat and stirring continuously helps prevent the eggs from cooking and clumping, ensuring the pudding is smooth.

  

  

  

  
• 3

  Making meringue

  For the egg whites, add 1/2 teaspoon of cream of tartar and beat with a electric mixer at the highest speed and beat in one direction. When the egg whites start to foam, add 2 tablespoons of sugar and continue to beat until the egg whites are stiff.

  Tip: You can add lemon or vinegar to the egg whites while beating, but overdoing it may alter the taste of the cake, so it’s safer to use cream of tartar.

  See details: How to beat egg whites

  

  
• 4

  Assembling the filling

  Evenly spread a layer of pudding mixture on the bottom of the baking tray. Place a layer of vanilla cookies on top and evenly distribute the sliced bananas. Repeat the layers of filling in order until the tray is nearly full.

  Quick tip: To ensure the cake is filled with filling, spread a layer of pudding mixture on top, gently tap the baking tray on the table to ensure the pudding fills all gaps.

  Spread the meringue over the cake and evenly cover the entire surface.

  

  

  

  
• 5

  Baking the cake

  Preheat the oven to 210 degrees Celsius for about 15 minutes before baking the cake to stabilize the temperature.

  Then, place the cake in the oven and bake at 200 degrees Celsius for about 7 – 10 minutes until the meringue layer is fragrant and golden.

  Tip: To prevent the meringue layer from burning, you can cover it with a layer of aluminum foil while baking.

  
• 6

  Final product

  The finished banana pudding will have an eye-catching color from the meringue and the aroma of banana and vanilla.

  The meringue, when cooked, will no longer have the raw egg white smell, the pudding and banana will have a moderate sweetness, and the crispy vanilla cookie base will help hold all the filling on top.

  The banana pudding can be served hot or cold, both bringing delicious flavors.