Banana pudding is the queen of Southern potlucks and family reunions. This is the old-fashioned version: a real stovetop vanilla custard layered with ripe bananas and vanilla wafers, crowned with a toasted meringue. After a few hours in the fridge, the wafers turn soft and cake-like, and every spoonful tastes like a Sunday dinner.
- Servings: 8
- Prep time: 25 minutes
- Cook time: 30 minutes
- Chill time: 2 hours
- Total time: 2 hours 55 minutes
Ingredients
For the custard
- 3/4 cup (150 g) sugar
- 1/3 cup (40 g) all-purpose flour
- 1/4 teaspoon salt
- 3 cups (720 ml) whole milk
- 4 egg yolks (save the whites for the meringue)
- 2 tablespoons butter
- 2 teaspoons vanilla extract
To assemble
- 1 box (11 oz) vanilla wafers
- 4 to 5 ripe bananas, sliced
For the meringue
- 4 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/3 cup (65 g) sugar
Instructions
- Make the custard. In a saucepan, whisk the sugar, flour and salt. Whisk in the milk and yolks until smooth. Cook over medium heat, whisking constantly, for 10 to 12 minutes, until thick enough to coat a spoon. Remove from heat and stir in the butter and vanilla.
- Preheat the oven to 350°F (180°C).
- Layer. In a 2-quart baking dish, arrange a layer of wafers, then a layer of banana slices, then a third of the warm custard. Repeat twice more, ending with custard.
- Make the meringue. Beat the egg whites with the cream of tartar until foamy. Gradually add the sugar and beat until stiff, glossy peaks form.
- Top and bake. Spread the meringue over the pudding, sealing it to the edges. Bake 15 to 18 minutes, until the peaks are golden.
- Chill. Let cool 30 minutes, then refrigerate at least 2 hours before serving.
Tips
- Seal the meringue to the edges so it doesn’t shrink or weep.
- No-bake version: skip the meringue and top with whipped cream and a few crushed wafers.
- Best eaten within 2 days, before the bananas darken too much.
Leer esta receta en español: Banana Pudding Sureño con Merengue
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