It’s not Thanksgiving in our house until our traditional banana pudding is on the table. This year I stepped it up a notch and turned this yummy dessert into an adult treat. Check out my Spiked Banana Pudding With Swiss Meringue. This Holiday recipe was developed by Courtney Blacher | Man, That Looks Good! in partnership with Shamrock Farms.
I am so excited that the Thanksgiving season is here! Thanksgiving is by far the most food-filled holiday ever known. We all have our favorite parts of a Thanksgiving meal whether it’s the turkey legs, rolls, desserts, side dishes, or the flavorful gravies and cranberry sauces, there is something for everyone to enjoy on this special holiday. One of my favorite Thanksgiving traditions is making banana pudding with my family. It is a treasured tradition in my immediate and extended family because our recipe has been passed down for many generations.
For some reason, this banana pudding just brought us all closer together. Some families enjoy Thanksgiving by watching football, others do so by playing games and jumping into piles of leaves. I know some families even decide to begin setting up Christmas decorations together on Thanksgiving. My family on the other hand just couldn’t stop making that sweet homemade banana pudding. Everyone who is born into my family learns how to make this recipe somewhere along the line. This is such a popular family favorite that it has gotten to the point where everyone wants to jump in and help make it. You’d better believe there are never any leftovers of this dessert.
Today, I want to share my banana pudding recipe by stepping it up a notch. It is your lucky day because you will get to learn the secrets behind this incredible spiked banana pudding. Another thing that makes my banana cream pudding taste amazing is by using a premium cream — half-and-half from Shamrock Farms.
If you’ve never heard about Shamrock Farms, let me just say that their dairy products are a game-changer. Their fresh milk comes straight from their local farms and it never contains any artificial growth hormones, ever. Each handcrafted milk and cream has a farm-fresh flavor and richness that directly stems from their hands-on approach to their work. By the way, they have been doing this for 3 generations. They are so committed to their food products and I can certainly taste a significant difference in this brand. I stand behind Shamrock Farms and their 100-year heritage. I am so grateful to be able to buy their products and use them in my favorite recipes.
Now that you’ve learned about my favorite cream to use, I wanted to let you know that this banana pudding recipe comes in 2 parts, the pudding, and the lovely meringue that is spread on top. The steps are simple to follow but it is absolutely necessary that you pay close attention while preparing the pudding and meringue. It can be especially easy to ruin this homemade pudding because it includes egg yolks that have to be incorporated and cooked into it, almost like a custard. Keep in mind that in order for the pudding to set correctly, it needs to be cooled in a fridge for an hour before assembling it. The alcohol of choice to spike this pudding is spiced rum. You can also make a kid-friendly version of banana pudding by completely omitting the rum. If you are making a spiked and normal batch, just be sure to remember which is which.
In addition to making delicious homemade puddings, you can use the Shamrock Farms half-and-half in your favorite hot beverage. This half-and-half truly tastes pure, rich, and creamy and it will not feather in your coffee, tea, or any other hot beverage. The main reason is the half and half is made from Shamrock’s pure and wholesome milk. I highly recommend that you start buying it if you haven’t already. Visit ShamrockFarms.net/coupons to save $1 on any two Shamrock products. You can also find other great recipe ideas and more information on where to buy.
Spiked Banana Pudding with Swiss Meringue
For the Pudding Base
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 cups whole milk
- 1/2 cup Shamrock Farms Half-and-Half
- 3 large egg yolks
- ¼ cup spiced rum optional
- 3 tablespoons butter at room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
For the Meringue
- 2 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- To Layer the Pudding
- 3 cups ¼” thick sliced bananas about 3 large bananas
- 3 cups Nilla Wafers
Make the Pudding Base
- Combine the sugar, cornstarch, and salt in a large saucepan set over medium-high heat. Slowly whisk in the milk and cream. Cook, whisking occasionally, for 3-5 minutes, or until the sugar has dissolved and is starting to bubble around the edges.
- In a large bowl, whisk the egg yolks together and then slowly drizzle in the warm milk, whisking constantly. If you add the milk too quickly, you’ll scramble the eggs so make sure to add it slowly!
- Once all of the milk has been incorporated, return the mixture to the pan and set it over medium-high heat again. Cook, stirring often, for 8-10 minutes, or until the mixture has thickened and is no longer liquid.
- Remove the pudding from the heat and add the spiced tum, butter, and vanilla extract. Stir until combined. Transfer the pudding to an airtight container and place it in the fridge to cool for one hour.
Make the Meringue
- Fill a small saucepan ⅓ full with water. Place it over medium heat and bring it to a soft boil.
- In the bowl of a stand mixer (make sure the bowl is heat-safe), add the egg whites, sugar, and cream of tartar. Place the bowl over the simmering water and whisk it for 3-5 minutes, or until the sugar has dissolved and the temperature of the egg whites reach 165F. You’ll know it’s ready when it has a pale white color with small bubbles-- and no sugar granules remain.
- Remove the bowl from the heat and place it on the stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 3-5 minutes, or until the meringue holds a soft peak (one that bends at the top).
- Add the vanilla extract and mix again on medium-high speed for 1 minute, or until the meringue holds a stiff peak (stands straight up and doesn't fall over).
Assemble the Pudding
- This pudding can be made in individual servings (4 large, 6 small) or in a large dish (9x9)-- your choice.
- Cover the bottom of the dish with sliced bananas.
- Next, add a layer of Nilla Wafers.
- Then, pour over the pudding base-- filling the dish about ¾ of the way full.
- On top of the pudding, add a second layer of bananas.
- Top the bananas with a second layer of Nilla Wafers.
- Top with the meringue. Spread it into an even layer using a spoon or offset spatula. Feel free to add decorative swoops or swirls-- have fun with it!
Toast the Meringue (optional)
- Torch Method (Recommended): If you have a kitchen torch, lightly torch the top of the meringue until it becomes golden brown, or your desired doneness.
- Oven Method: Preheat your broiler to High. Place the pudding about 6” away from the broiler and allow the top to toast lightly. Keep an eye on the pudding-- don’t walk away as it can go from perfect to burnt in seconds.
- Prep Time: 10 minutes. Cook Time: 15 minutes. Chill Time: 1 hour.
- If you don’t have bananas, this recipe can be made with any fruit.
- This pudding is also delicious when topped with whipped cream.
- This pudding is actually better when made in advance! I recommend making it the day before you plan to eat it if you have time.
- Store any leftover pudding in an airtight container in the refrigerator for up to 24 hours.