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A classic Southern dessert featuring layers of creamy vanilla pudding, sweet bananas, and vanilla wafers, all crowned with a fluffy, toasted meringue. It's the ultimate comfort food dessert, perfect for family gatherings.
For 8 servings
Preheat oven to 350°F (175°C). Prepare a 2-quart (8x8-inch or similar) baking dish.
In a medium saucepan, whisk together 1 cup of sugar, the flour, and salt. Gradually whisk in the milk until the mixture is completely smooth.
Cook the mixture over medium heat, whisking constantly, for about 8-10 minutes, or until it thickens and begins to bubble. Once it bubbles, continue to cook for 1 more minute.
In a separate small bowl, lightly beat the 4 egg yolks. Very slowly, pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This is called tempering and prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture. Cook for 2 more minutes over medium-low heat, stirring constantly. Do not allow it to boil. Remove from heat and stir in the butter and vanilla extract until fully combined.
To assemble, spread a thin layer of the hot pudding on the bottom of the baking dish. Arrange a single layer of vanilla wafers over the pudding, followed by a layer of sliced bananas. Repeat the layers (pudding, wafers, bananas) two more times, ending with a final layer of pudding on top.
To make the meringue, in a clean, dry bowl, beat the 4 egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, about a tablespoon at a time, and continue beating until stiff, glossy peaks form.
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A classic Southern dessert featuring layers of creamy vanilla pudding, sweet bananas, and vanilla wafers, all crowned with a fluffy, toasted meringue. It's the ultimate comfort food dessert, perfect for family gatherings.
This southern recipe takes 345 minutes to prepare and yields 8 servings. At 467.13 calories per serving with 7.86g of protein, it's a moderately challenging recipe perfect for dessert.
Immediately spread the meringue over the hot pudding, making sure to seal it to the edges of the dish. This prevents the meringue from shrinking. Create decorative swirls with the back of a spoon.
Bake for 10-12 minutes, or until the meringue is a beautiful golden brown.
Let the pudding cool on a wire rack for 1 hour. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Chilling is essential for the pudding to set properly and for the flavors to meld.
For a no-bake topping, skip the meringue and chill the pudding. Just before serving, top with fresh whipped cream and crushed vanilla wafers.
Add 1/4 cup of bourbon or dark rum to the pudding along with the vanilla extract for a rich, boozy flavor popular in some Southern variations.
Substitute vanilla wafers with shortbread cookies or butter cookies for a different texture and a richer, buttery flavor profile.
Bananas are a well-known source of potassium, an essential mineral and electrolyte that helps regulate heart function, blood pressure, and nerve signals.
The milk and eggs in the pudding contribute protein, which is vital for building and repairing tissues, and calcium, which is essential for strong bones and teeth.
The carbohydrates from the bananas, wafers, and sugar provide a quick source of energy, making this a satisfying and energizing treat.
Meringue can weep for a few reasons: under-beating, over-beating, or humidity. Ensure you beat the egg whites to stiff, glossy peaks and that you spread the meringue on the pudding while it's still hot. Sealing the meringue to the edges of the dish also helps.
Yes, this dessert is best made ahead! It needs at least 4 hours to chill and set, but it's even better when made the day before. However, it's best consumed within 2 days as the bananas will start to brown.
Covering the banana slices completely with the hot pudding helps to seal them from the air, which slows down the browning process. Some people toss the banana slices in a little lemon juice, but this can alter the flavor.
Banana pudding is a rich dessert high in sugar, fat, and carbohydrates, so it should be considered an indulgent treat rather than a health food. It does offer some nutritional value from the bananas (potassium), milk, and eggs (calcium and protein).
A typical serving of this homemade banana pudding (about 1/8th of the recipe) contains approximately 400-450 calories, depending on the specific ingredients used.
Absolutely! A very popular alternative is to top the chilled pudding with sweetened whipped cream and some crushed vanilla wafers just before serving. This creates a lighter, no-bake topping.