A true southern old-fashioned classic, this Southern Banana Pudding is loaded with fresh bananas and vanillas wafers and topped with rich, creamy, homemade custard and topped with fluffy, lightly toasted meringue.
Course Dessert
Cuisine American
Keyword Southern Banana Pudding
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 12servings
Calories 332kcal
Author Michelle
Ingredients
3cupsmilkdivided
1¼cupssugar
¼cupcornstarch
½teaspoonsalt
4large eggsyolks and whites separated
2tablespoonsbutter
2teaspoonsvanilla extractdivided
4medium ripe bananassliced
50vanilla wafer cookies
¼teaspooncream of tartar
⅓cupsugar
Instructions
In a small mixing bowl, whisk together sugar, cornstarch, and salt.
Add ½ cup milk and egg yolks, and whisk until combined. Set aside.
In a large saucepan over medium eat, heat 2½ cups milk until steaming.
Whisk about a cup of the steaming milk into the egg yolk mixture, adding only a couple tablespoons at a time, until the full cup is combined.
Pour tempered yolk mixture into the skillet with the remaining hot milk, whisking to combine.
Cook over medium heat, whisking constantly, until mixture comes to a boil. Reduce heat to medium-low, and cook until thickened, about 3-4 minutes.
Remove from heat. Whisk in butter and 1½ teaspoons vanilla extract. Set aside.
Preheat oven to 350°F.
Assemble: Arrange the vanilla wafers in a layer in the bottom of a 9"x13" baking dish. Arrange the sliced bananas on top of the cookies. Pour the pudding on top of bananas and spread evenly, all the way to the edges, completely covering the bananas. Set aside.
In a large mixing bowl, beat egg whites with cream of tartar until frothy.
Add in sugar and beat until meringue makes stiff peaks and turns glossy. Beat in remaining ½ teaspoon vanilla.
Spread meringue on top of banana pudding, making peaks with the back of a spoon. Bake for 12-15 minutes until peaks have slightly browned and meringue is set on top.
Video
Notes
Pudding gets thick suddenly, so watch it carefully.
Stir pudding constantly while cooking to avoid lumps.
Use a heavy bottom saucepan to prevent burning.
For softer cookies, let layered banana pudding sit in the fridge overnight before applying and baking meringue.
Meringue is easiest to make with when egg whites are at room temperature.
Southern Banana Pudding is best served on the same day as the meringue is applied.
Make Ahead Directions: Prepare pudding up to 3 days in advance. Cover with plastic wrap and store in the refrigerator. Assemble banana pudding and meringue the day that you're planning to serve.
Storage: Store your banana pudding wrapped with plastic wrap in the refrigerator for up to 3 days.