Banana Pudding
An old fashioned, southern style baked banana pudding. This is more difficult but also far superior to the modern whipped cream or Cool Whip based recipes that are common.
60 minutes300 kcal cal / servingServes 12 servings
Scale
Ingredients
- 4 cups milk
- 8 eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup sugar
- 6 tablespoons flour
- 3 bananas
- 1 box vanilla wafers
- 1/4 cup sugar (for meringue)
Steps
- Preheat oven to 325°F (160°C).
- Pour the milk into a pot and place on low heat on the stovetop.
- Separate the egg yolks from the egg whites. Store the egg whites in a clean, dry bowl, ensuring no water or flour touches them, as this will prevent them from fluffing later.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and 6 tablespoons of flour until well blended.
- Gradually pour the egg yolk mixture into the warm milk in the pot, whisking continuously until thoroughly combined. Continue to stir often to prevent scorching.
- Arrange a layer of vanilla wafers in an oven-safe baking dish.
- Slice one banana and arrange the slices over the layer of wafers.
- Repeat the layers of wafers and banana slices. Ensure the final layer is wafers. You will likely use about 3/4 of the box of wafers.
- Increase the heat under the pot of milk and egg mixture to medium. Stir constantly to prevent scorching. Cook for 20-30 minutes, or until the mixture thickens to a pudding consistency.
- Pour the thickened pudding mixture evenly over the layers of bananas and wafers in the baking dish and set aside.
- Using a stand mixer or hand mixer, beat the reserved egg whites for a couple of minutes until frothy.
- Gradually add the 1/4 cup of sugar to the egg whites while continuing to beat. Continue beating until stiff peaks form; the meringue is ready when you lift the beaters and the peaks stand upright.
- Pile the stiff meringue on top of the pudding, covering it completely.
- Bake on the top rack of the preheated oven until the meringue is nicely browned.
- Remove from the oven and let cool at room temperature for at least 15-20 minutes before serving. For best results, chill completely before serving.
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