Best Ever Banana Pudding
This classic baked banana pudding layers rich, from-scratch custard with vanilla wafers and fresh banana slices, finished with a light meringue that browns gently in the oven. It is a traditional Southern-style dessert that can be served warm or chilled.
Ingredients
Method
- Make the pudding:
- In a cup or small bow, mix together sugar, corn starch and salt and set aside.
- In a medium sauce pan add milk, egg yolks and sugar/cornstarch mixture. Stir until well blended. Cook over medium-low heat, stirring constantly for 8-10 minutes (or until mixture reaches a thick pudding consistency) Remove pan from heat and stir in vanilla and butter. Pour through a strainer or sieve into 4 cup measure and set aside to cool slightly.
- In an 8-inch square casserole dish, layer half of vanilla wafers. Cut bananas into even 1/4 inch slices. (Egg slicer works well for this) Layer banana slices over top of wafers. Pour half of the pudding mixture evenly over top of the banana slices. Add a second layer using the remaining wafers, banana slices, and pudding.
- Make the meringue:
- With an electric mixer, beat 5 reserved egg whites at high speed until foamy. Gradually add 3 Tbsp. sugar, continue beating 3-5 minutes until sugar dissolves and egg whites form stiff peaks Spread meringue over pudding. Be sure meringue mixture touches the edges of the casserole dish to form a seal.
- Bake at 375°F for 7 to 9 minutes or until meringue turns light golden color. Let cool 30 minutes
- Can be served warm or chill and served cold.
Notes
If using unsalted butter, increase the total salt in the recipe to 3/4 teaspoon.
