Cracker Barrel Granny’s Banana Pudding Recipe

Cracker Barrel Granny’s Banana Pudding is a classic Southern dessert featuring layers of vanilla wafers, sliced bananas, and homemade egg custard. This traditional version is topped with a toasted meringue made from whipped egg whites and baked until golden.

If you do nothing else, seal the meringue all the way to the very edges of the baking dish. The first time I made this, I left a tiny gap at the sides and the meringue shrank into a sad little island in the middle. Now I make sure the foam touches the glass on all sides to lock it in place while it bakes.

The flour is doing more work than you’d think as the primary thickener for the custard base. Without that constant stirring over a low heat, you’ll end up with lumps or a burnt bottom that ruins the delicate vanilla flavour. I’ve tried a few versions of banana pudding and this one from the restaurant is the one I keep going back to because the wafers turn into a soft, cake-like texture overnight.

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Cracker Barrel Granny’s Banana Pudding Ingredients

The Homemade Custard

• 200g (7oz) caster sugar
• 65g (2.5oz) plain flour
• 4 large egg yolks
• 500ml (18fl oz) full-fat milk
• 15g (1 tbsp) butter
• 1 tsp vanilla extract
• 1/2 tsp salt

The Layers

• 350g (12oz) vanilla wafers
• 4 medium bananas, sliced

The Meringue Topping

• 4 large egg whites
• 5 tbsp caster sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

How To Make Cracker Barrel Granny’s Banana Pudding

1. Mix the dry base: Whisk the caster sugar, plain flour, and salt together in a small bowl until the mixture is uniform and any large clumps of flour are broken up.
2. Start the custard: Beat the egg yolks in a heavy-bottomed saucepan until they are smooth before adding the milk and the dry sugar mixture. Whisk everything together whilst the pan is still off the heat to make sure the flour dissolves completely into the liquid.
3. Simmer and thicken: Place the pan over a medium-low heat and stir constantly with a whisk for about 8 to 10 minutes until the liquid starts to simmer. You will know it is ready when the mixture thickens enough to heavily coat the back of a wooden spoon.
4. Finish the pudding: Add the butter and vanilla extract to the pan and continue to cook for another 5 to 7 minutes. Keep stirring until the custard reaches a dense, heavy consistency that holds its shape, then remove the pan from the hob.
5. Layer the dish: Arrange half of the vanilla wafers in the bottom of a 23x33cm (9×13 inch) baking tin and cover them with half of the sliced bananas. Pour half of the warm custard over the fruit and then repeat the layers with the remaining wafers, bananas, and pudding.
6. Whip the meringue: Beat the egg whites and cream of tartar in a clean metal bowl until soft peaks form that curl over at the tips. Gradually whisk in the 5 tablespoons of sugar, one at a time, until the mixture is glossy and the peaks stand up straight without falling.
7. Top and seal: Spoon the meringue over the top of the hot pudding and use a spatula to spread it right to the edges of the tin. Make sure the egg whites touch the sides of the dish to prevent the topping from shrinking during the cooking process.
8. Bake: Place the dish in a preheated oven at 190°C (375°F/Gas Mark 5) for 15 to 20 minutes. Watch the oven closely and remove the pudding as soon as the peaks of the meringue turn a dark golden colour.
9. Cool: Leave the pudding to sit on the side for at least 30 minutes before serving. The custard needs this time to firm up so you can scoop out tidy portions rather than a runny mess.

Recipe Tips

• Use slightly under-ripe bananas. Choose fruit that is yellow with no brown spots so they hold their shape inside the warm custard. Overly ripe bananas will turn mushy and can make the layers feel slimy.
• Keep your bowl grease-free. Even a tiny drop of fat or egg yolk in the bowl will stop your egg whites from whipping into a stiff meringue. Wipe your bowl and whisk with a bit of lemon juice or vinegar before starting to ensure they are perfectly clean.
• Add sugar slowly. Dumping all the sugar into the egg whites at once will deflate the air you just worked so hard to whisk in. Adding it one tablespoon at a time allows the sugar to dissolve properly for a smooth, stable foam.
• Assemble whilst warm. Pouring the custard over the wafers while it is still hot helps the biscuits soften much faster. This creates that specific texture where the biscuit and pudding merge into one layer.
• Avoid over-browning. Meringue can turn from golden to burnt in less than a minute. Stay by the oven during the final five minutes of baking to ensure you pull it out at the right moment.

What To Serve With Granny’s Banana Pudding

This pudding is a complete dessert on its own, but it pairs well with a hot cup of black coffee to balance the sweetness. If you want an extra bit of texture, you can crumble a few leftover vanilla wafers over the top just before serving.

For a larger gathering, serve it alongside a simple vanilla ice cream or a dollop of unsweetened whipped cream. The cool creaminess of the ice cream works beautifully against the warm, baked meringue.

How To Store Granny’s Banana Pudding

Fridge

Cover the cooled dish loosely with clingfilm and keep it in the fridge for up to two days. Note that the meringue may develop small beads of moisture, called weeping, after 24 hours.

Reheat

This dish is best served at room temperature or chilled, so reheating is not recommended as it will melt the meringue. If you prefer it warm, let the refrigerated portion sit on the counter for 30 minutes before eating.

Freeze

Do not freeze this pudding. The custard will separate and become watery when thawed, and the meringue will lose its structure and turn chewy.

Cracker Barrel Granny’s Banana Pudding Nutrition Facts

• Calories: 310
• Protein: 5g
• Fat: 8g
• Carbohydrates: 56g
• Sugar: 38g
• Sodium: 210mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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