This homemade southern banana pudding can be served hot or cold. It contains layers of vanilla pudding, vanilla wafers, sweet ripe bananas, and a meringue topping.
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 9
Ingredients
For the pudding
½cup(100g)granulated sugar
3tablespoonsall-purpose flour
½teaspoonsalt
3large egg yolks, save the whites for the meringue
1large egg
1 ½cups(360ml)whole milk
½cup(120ml)heavy cream
2teaspoonsvanilla extract
40vanilla wafers
3medium ripe bananas, sliced into ¼-inch thick slices
For the Meringue
3large egg whites, leftover from the pudding
¼cup(50g)granulated sugar
Instructions
Make the pudding
In a medium saucepan, whisk sugar, flour, and salt together.
Add the egg yolks and egg and whisk until smooth. Whisk in the milk and the heavy cream.
Cook over medium heat, whisking often, until the mixture thickens, about 10 minutes. Remove from the heat and whisk in the vanilla.
Preheat the oven to 425°F.
Spread a thin layer of the pudding in an 8-inch square pan. Arrange a layer of vanilla wafers on top of the pudding. Arrange a layer of banana slices over the wafers. Spread half of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding.
Make the meringue
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the egg whites at medium-high speed until they become foamy.
Gradually beat in the remaining ¼ cup sugar and continue beating until stiff peaks form and the meringue won't slide out of the bowl when tilted.
Spread the meringue over the pudding with a spatula using a decorative swirling motion.
Bake until lightly browned, about 3-5 minutes. Serve warm or cover and store in the refrigerator for up to 2 days.