Description
This classic Southern Banana Pudding recipe features layers of creamy custard, fresh bananas, and crisp vanilla wafers, topped with a fluffy homemade meringue. Baked to golden perfection, this comforting dessert is perfect for family gatherings and celebrations.
Ingredients
Custard:
- 4 tablespoons all-purpose flour
- 1 1/2 cups sugar
- Pinch kosher salt
- 3 large eggs, separated (you'll need whites later for meringue)
- 3 cups milk
- 1 teaspoon vanilla extract
- 11 ounces vanilla wafers (approximately 45 wafers or 1 (11-ounce) package)
- 5-6 bananas, sliced
Meringue:
- 3 egg whites (reserved from above)
- 1/8 teaspoon cream of tartar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat your oven to 325º F (163º C). Chill the bowl and beaters you plan to use for the meringue to ensure better whipping volume.
- Make the Custard: In a large, heavy saucepan, combine the flour, sugar, and salt. In a separate bowl, lightly beat the egg yolks and combine with the milk. Pour this egg and milk mixture into the dry ingredients in the saucepan. Cook over low to medium heat, stirring constantly to prevent lumps, until the mixture thickens and becomes smooth. Remove from heat and stir in the vanilla extract.
- Layer Banana Pudding: Take a 2-quart oven-safe glass dish and place one-third of the vanilla wafers as the bottom layer. Add one-third of the sliced bananas over the wafers. Pour one-third of the custard on top. Repeat this layering process two more times with the remaining wafers, bananas, and custard, ending with a final top layer of vanilla wafers.
- Prepare the Meringue: Using an electric mixer on high speed, beat the reserved egg whites until foamy. Add the cream of tartar and continue whipping while gradually adding sugar, one tablespoon at a time, until the sugar is dissolved and stiff peaks form. Add the vanilla extract and whip to combine.
- Top and Bake: Spread the prepared meringue evenly over the banana pudding, making sure to cover and seal the edges to prevent shrinking. Bake in the preheated oven for about 25 minutes or until the meringue is lightly browned and set.
Notes
- Ensure constant stirring while cooking custard to avoid lumps and burning.
- Chilling the mixing bowl and beaters before whipping the egg whites helps achieve stiffer peaks.
- Seal the meringue edges to the dish to prevent shrinking during baking.
- Use ripe but firm bananas to avoid mushy layers.
- Allow pudding to cool slightly before serving for best texture and flavor.
