Old-Fashioned Banana Pudding With Meringue
This homemade Banana Pudding is a Southern dessert that's both comforting and delicious. Layers of creamy homemade vanilla pudding, soft bananas, and crunchy vanilla wafers come together with a sweet, fluffy meringue topping that's baked until golden brown. It's simple, but the flavors are so satisfying and nostalgic, just like the pudding my mother-in-law always made.
Servings 8
Calories 518kcal
Ingredients
- 4 egg yolks reserve the whites for the meringue
- ¼ cup cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup sugar
- ¼ teaspoon salt
- 2 tablespoon butter
- 2 teaspoons vanilla
- 4 medium bananas not over ripe, cut into ¼ inch slices, about 2 cups
- 2 cups vanilla wafers
Meringue
- 4 egg whites
- ½ cup sugar
Instructions
- Whisk egg yolks and cornstarch in a glass bowl or measuring cup, set aside
- In a medium saucepan over medium heat, add milk, cream, sugar and salt and bring to a simmer whisking often. Do not let it boil.
- Drizzle a about 1 cup of warm milk into the egg mixture a tablespoon at a time whisking until it is incorporated. Slowly add the warm egg yolks to the milk mixture, whisking until combined. Continue to cook until it thickens, about 8 minutes. Remove from the heat and whisk in butter and vanilla.
- Remove to a glass bowl and cover with plastic wrap, pressing the plastic onto the surface of the pudding. Let cool to room temperature or refrigerate until ready to layer the pudding.
- Add the vanilla wafers to the bottom of a 9 x 13 baking dish. Top with sliced bananas and then spoon the pudding over the top, spreading it across the bananas.
- Beat the egg whites with an electric mixer on high for 2 minutes, until soft peaks begin to form. Slowly add sugar and continue to beat until stiff peaks form, about 3-4 minutes. Spoon on the top of the pudding and swirl with a spatula.
- Bake in an oven preheated to 350º for 10-12 minutes until the meringue has turned light brown. Serve immediately.
Notes
- This can also be served at room temperature.
- Don't use over ripe bananas.
- You substitute low fat milk in this recipe, the pudding will not have the same texture or be as rich.
