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Southern Banana Pudding

Southern Banana Pudding Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk
  • ¾ cup granulated sugar, divided
  • ⅓ cup cornstarch
  • ¼ tsp fine sea salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter, cut into small pieces
  • 1½ tsp vanilla extract
  • 1 box (11 oz) vanilla wafers
  • 4 medium ripe but firm bananas, sliced ¼-inch thick
  • 4 large egg whites, at room temperature
  • ¼ tsp cream of tartar

Method
 

  1. Whisk ½ cup sugar, cornstarch, and salt in a saucepan. Slowly whisk in milk and egg yolks until smooth, then cook over medium heat, whisking constantly, until thick, about 8 to 10 minutes. Off heat, stir in butter and vanilla.
  2. Spoon a thin layer of custard into a 2-quart baking dish. Layer wafers, banana slices, and half of the remaining custard. Repeat with a second layer of wafers, bananas, and the rest of the custard.
  3. Beat egg whites and cream of tartar on medium speed to soft peaks. Gradually add the remaining ½ cup sugar and beat on high until stiff, glossy peaks form. Spread meringue over the warm pudding, sealing it to the edges of the dish.
  4. Preheat oven to 350°F. Bake for 12 to 15 minutes until the meringue is golden brown. Cool for 30 minutes on a rack, then serve warm or refrigerate until cold.

Notes

Refrigerate the baked pudding for at least 4 hours before serving, or overnight for the classic soft wafer texture. The meringue will settle a bit as it chills, which is normal. Store leftovers covered in the fridge for up to 3 days; the wafers will continue to soften the longer they sit.