Description
Classic Southern Banana Pudding combines creamy homemade vanilla custard with layers of vanilla wafers and fresh banana slices, topped with a light, fluffy meringue browned to perfection in the oven. This comforting dessert is perfect for family gatherings or special occasions.
Ingredients
Pudding
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 3½ cups whole milk, divided
- 8 egg yolks
- 1 tablespoon unsalted butter
- 1½ teaspoons vanilla extract
Layers
- 11 ounce box vanilla wafers
- 6 medium bananas, sliced ½-inch thick
Meringue
- 8 egg whites
- 1 teaspoon cream of tartar
- 1⅓ cups granulated sugar
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the meringue topping later on.
- Make the pudding: In a medium bowl, whisk together 1 cup sugar, ½ cup all-purpose flour, and ¼ teaspoon kosher salt. Add ½ cup of the milk and the 8 egg yolks, whisking to combine. In a large saucepan, bring the remaining 3 cups of milk to a simmer over medium heat, stirring frequently to prevent scorching. Slowly whisk 1 cup of this hot milk into the egg mixture to temper it, then pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a boil, about 3 minutes. Remove from heat and stir in 1 tablespoon unsalted butter and 1½ teaspoons vanilla extract until butter is melted. Set aside to cool slightly.
- Assemble the pudding dish: In a 9×13-inch baking dish, arrange a layer of vanilla wafers across the bottom. Top the wafers evenly with sliced bananas. Pour the warm pudding through a fine-mesh sieve over the banana layer and spread it out evenly.
- Prepare the meringue: In a large mixing bowl, beat 8 egg whites and 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1⅓ cups granulated sugar while continuing to beat, until stiff glossy peaks form. Be careful not to overbeat.
- Top and bake: Spoon and spread the meringue evenly over the pudding layers, making sure to spread it to the edges of the pan to seal. Place the dish in the preheated oven and bake for 10 to 15 minutes, until the meringue is lightly browned on top.
- Garnish and serve: Optionally, garnish with additional vanilla wafers on top once out of the oven. Allow the pudding to cool for about 10 minutes before serving to let the layers set and flavors meld.
Notes
- Use ripe but firm bananas for the best texture to avoid browning and mushiness.
- Be sure to temper the egg yolks properly to prevent curdling when adding to hot milk.
- Spread the meringue completely to the edges of the pan to seal the pudding and prevent shrinkage during baking.
- You can prepare the pudding base ahead and refrigerate it before assembling and baking.
- Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
