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A dish of southern banana pudding with golden toasted meringue peaks, layers of custard, bananas and vanilla wafers

Southern Banana Pudding

Old-fashioned southern banana pudding layered with homemade vanilla custard, ripe bananas and vanilla wafers, topped with a golden toasted meringue.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Southern
Calories: 415
Ingredients Method Notes

Ingredients
  

Custard
  • 3/4 cup granulated sugar (150 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1/4 teaspoon fine salt
  • 3 cups whole milk (720 ml)
  • 4 large egg yolks whites reserved for the meringue
  • 2 tablespoons unsalted butter (28 g)
  • 2 teaspoons pure vanilla extract
Layers
  • 1 box vanilla wafers 11 ounces (312 g)
  • 5 to 6 medium ripe bananas sliced 1/4 inch thick
Meringue
  • 4 large egg whites room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (100 g)

Method
 

Make the custard
  1. Heat the oven to 350°F (175°C).
  2. In a medium saucepan, whisk 3/4 cup sugar, the flour and salt. Whisk in the milk and egg yolks until smooth.
  3. Cook over medium heat, whisking constantly, for 8 to 12 minutes until thick and bubbling. Let it bubble gently for 1 minute, then remove from the heat and whisk in the butter and vanilla.
Assemble
  1. In a 2-quart baking dish, layer wafers, sliced bananas and about one third of the warm custard. Repeat twice, ending with custard, and tuck extra wafers around the edges.
Meringue and bake
  1. Beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup sugar and beat to stiff, glossy peaks, 4 to 5 minutes.
  2. Spread the meringue over the warm pudding, sealing it to the edges, and swirl into peaks.
  3. Bake for 12 to 15 minutes until the meringue is golden. Cool on a rack for 1 hour and serve warm, or refrigerate and serve cold.

Notes

Whipped cream option: Skip the meringue, chill the pudding 4 hours and top with sweetened whipped cream.
Storage: Refrigerate, covered, for up to 2 days. Not suitable for freezing.
Nutrition is an estimate per serving.