Old-Fashioned Baked Banana Pudding with Toasted Meringue

This baked banana pudding is the dessert I make when I want something warm and nostalgic without a lot of fuss. Silky vanilla custard, ripe banana slices, and soft vanilla wafers all bake together until bubbly, then get covered with a billowy meringue that turns golden in the oven.

The meringue is the real show-off here — it’s light and sweet, with those toasted peaks that crackle when you scoop through them into the pudding below.

Why This Pudding Stays in the Rotation

I keep coming back to this recipe because the custard is made on the stovetop in about ten minutes, no fussy double boiler required. The wafers soften just enough to give you tender layers, and the bananas get jammy and warm but never turn to mush.

Every bite has a little crunch from the top, a spoonful of creamy pudding, and that familiar banana-vanilla flavor that somehow feels both old-school and exactly what you want right now.

Ingredients

• 4 large eggs, separated: yolks for the custard, whites for the meringue.
• 1/2 cup (100g) granulated sugar: this sweetens the custard base.
• 3 tbsp cornstarch: thickens the custard without any eggy taste.
• 1/4 tsp fine salt: balances the sweetness.
• 3 cups whole milk: full-fat gives the custard its silky texture.
• 1 tbsp pure vanilla extract: the real stuff makes a difference here.
• 1 box (11 oz) vanilla wafers: about 2 cups of cookies, enough to layer.
• 3 ripe but firm bananas: you want them sweet and speckled, not mushy.
• 1/4 tsp cream of tartar: helps stabilize the meringue.
• 1/4 cup (50g) granulated sugar: for the meringue, gradually beaten in.

Variations / Substitutions

• Gluten-free: use your favorite gluten-free vanilla wafer or shortbread cookie. The texture will be slightly more crumbly but just as good.
• Dairy-free: swap whole milk for canned full-fat coconut milk. The custard will be a little thicker, with a faint coconut note that works well with banana.
• No meringue: top with freshly whipped cream after baking instead. You will miss the toasted top, but it is still a lovely dessert.

If you like these flavors, my banana cream pie recipe takes the same idea in a different direction.

How to Make Baked Banana Pudding

Step 1: Cook the Custard

Whisk the 4 egg yolks, 1/2 cup sugar, cornstarch, and salt together in a medium saucepan until smooth. Slowly pour in the 3 cups of milk while whisking, so no lumps form. Set the pan over medium heat and cook, stirring constantly with a wooden spoon or spatula, for 6 to 8 minutes. You will feel it start to resist, then thicken suddenly into a pudding-like consistency.

Once it leaves a thick trail when you pull the spoon through, remove it from the heat and stir in the vanilla. The custard will look pale yellow and glossy, and it should taste rich without any starchy aftertaste.

Step 2: Assemble the Layers

Spread a thin layer of custard in the bottom of an 8-inch square baking dish (or a similar 1.5-quart dish). Add a single layer of vanilla wafers, then a layer of sliced bananas. Spoon half of the remaining custard over the bananas and smooth the top. Repeat with another layer of wafers, bananas, and custard, ending with a custard layer on top.

Press down gently as you go. The wafers will start absorbing moisture even before it bakes, which is exactly what you want for those soft, cakey layers.

Step 3: Whip the Meringue

In a clean glass or metal bowl, beat the 4 reserved egg whites and cream of tartar with an electric mixer on medium speed until foamy, about 1 minute. Increase the speed to high and gradually add the 1/4 cup sugar, a tablespoon at a time. Keep beating until the meringue holds stiff, glossy peaks, another 3 to 4 minutes.

If you turn the bowl upside down and the meringue does not budge, you are there. Do not overbeat or it will turn grainy.

Step 4: Top and Bake

Preheat your oven to 350°F (175°C). Pile the meringue over the warm pudding, spreading it all the way to the edges so it seals the custard underneath. Use the back of a spoon to lift it into soft peaks. Bake for 12 to 15 minutes, until the tops are toasted and amber brown.

The kitchen will smell like vanilla and warm banana, and the meringue will have a crisp surface that gives way to the marshmallow-soft inside.

Step 5: Scoop and Serve

Let the pudding sit for 5 minutes before digging in, so it holds its shape when you scoop. Serve it warm in shallow bowls, making sure each portion gets some toasted meringue, custard, and those tender wafer layers underneath.

It will be a little messy and a lot wonderful, and you’ll hear the crackle of the top as you spoon through it.

A Few Notes Before You Start

• Bananas with brown speckles have the most flavor and hold their shape well during baking. Stay away from green or overripe brown ones.
• Room-temperature egg whites whip up faster and reach more volume, so pull your eggs from the fridge 30 minutes ahead if you can.
• The wafers will soften fully in the oven. If you prefer more contrast, add a few extra wafers on top just before serving.
• This pudding is at its best fresh from the oven, while the meringue is still crisp.

Keeping Banana Pudding Fresh

• Refrigerate: cover leftovers tightly and store in the fridge for up to 2 days. The meringue will soften and may weep a little, but the pudding underneath stays delicious.
• Reheating: a quick 20-second zap in the microwave takes the chill off individual portions without ruining the texture. Do not rebake the whole dish.

Frequently Asked Questions

Can I make this ahead of time?

You can make the custard a day ahead and refrigerate it, then assemble and bake the pudding just before serving. The assembled dish does not hold well once baked, so plan to enjoy it warm.

Why did my meringue weep liquid?

Weeping usually happens when the oven temperature is too low or the pudding is overbaked, causing the meringue to shrink and release moisture. A short, hot bake and sealing the meringue to the edges both help.

Can I use heavy cream instead of milk in the custard?

You can, but the custard will be much richer and a bit thicker. If you try it, reduce the cornstarch by 1 tablespoon to keep the texture from getting gummy.

What if I do not want to use a meringue topping?

Skip the meringue steps and instead top the baked pudding with a cloud of lightly sweetened whipped cream right before serving. You will lose the toasted top, but the pudding itself will still taste great.

Baked Banana Pudding Recipe

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 4 large eggs, separated
• 1/2 cup (100g) granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp fine salt
• 3 cups whole milk
• 1 tbsp pure vanilla extract
• 1 box (11 oz) vanilla wafers
• 3 ripe but firm bananas
• 1/4 tsp cream of tartar
• 1/4 cup (50g) granulated sugar

Method

 

1. Whisk egg yolks, 1/2 cup sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened, then remove from heat and stir in vanilla.
2. Layer wafers, sliced bananas, and custard in an 8-inch square baking dish, repeating to fill and ending with custard on top.
3. Beat egg whites and cream of tartar until foamy, then gradually add 1/4 cup sugar and beat to stiff glossy peaks.
4. Preheat oven to 350°F. Spread meringue over pudding, sealing to edges, and bake 12–15 minutes until golden.
5. Let rest 5 minutes, then spoon warm into bowls.

Notes

The meringue is crisp right out of the oven but will soften as it sits, so scoop it up while it’s fresh. If your bananas are on the larger side, you might only need two.