Southern Banana Pudding
This classic Southern Banana Pudding recipe delivers a creamy, comforting dessert perfect for any occasion. Layers of vanilla wafers, fresh bananas, and rich vanilla pudding are topped with a fluffy meringue.
Equipment
- medium saucepan
- whisk
- oven
- 9x13 inch baking dish
- electric mixer
Ingredients
Vanilla Pudding
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Meringue
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
Assembly
- 1 box vanilla wafers
- 4 medium ripe bananas
Instructions
Make the Pudding
- Whisk together sugar, flour, and salt in a medium saucepan.
- Gradually whisk in milk until smooth, then cook over medium heat, stirring constantly, until mixture thickens and bubbles.
- Temper egg yolks by whisking a small amount of hot pudding into them, then slowly add tempered yolks back into the saucepan.
- Cook for another minute, stirring, then remove from heat and stir in butter and vanilla until melted and smooth.
Assemble and Bake
- Preheat oven to 350°F (175°C) and arrange a layer of vanilla wafers in a 9x13 inch baking dish.
- Top wafers with sliced bananas, then pour half of the warm pudding over the bananas.
- Repeat layers with remaining wafers, bananas, and pudding.
- Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat until stiff, glossy peaks form.
- Spread meringue over the pudding, ensuring it touches the edges of the dish to prevent shrinking.
- Bake for 15-20 minutes, or until meringue is golden brown.
Notes
For best results, use ripe but firm bananas to prevent mushiness. You can also brown the meringue with a kitchen torch instead of baking if you prefer a no-bake topping.