Banana Pudding with Meringue
There’s nothing quite like the classic comfort of Banana Pudding with Meringue. This beloved dessert brings together layers of creamy custard, fresh bananas, and a delightful meringue topping that’s both light and airy. Whether you’re enjoying it at a family gathering or indulging on a cozy evening at home, this banana pudding is sure to impress everyone around the table. With simple ingredients and straightforward steps, you’ll find that making this nostalgic treat is an enjoyable adventure in the kitchen. Let’s dive into the deliciousness!
What You’ll Love About This Recipe
– The perfect balance of creamy and crunchy textures.
– A beautiful presentation that makes it a showstopper at any gathering.
– The delightful sweetness of ripe bananas paired with the rich custard.
– The fluffy meringue topping adds a lightness that contrasts beautifully with the pudding.
– This recipe is easy to follow, making it accessible for bakers of all skill levels.
What Goes In
- 1 1/2 cups granulated sugar – This is essential for sweetness in both the custard and meringue.
- 1/4 cup all-purpose flour – This thickens the custard to give it a creamy texture.
- Dash of salt – Enhances the flavors of the pudding.
- 3 egg yolks – These add richness and depth to the custard.
- 3 cups milk – The base of the custard, providing creaminess.
- 1 teaspoon vanilla extract – Adds a fragrant sweetness to the pudding.
- 1 tablespoon butter – Gives the custard a silky finish.
- 60 vanilla wafers – Provides a crunchy layer and iconic flavor.
- 3 bananas, thinly sliced – Fresh fruit that adds natural sweetness and flavor.
- 3 egg whites – The key ingredient for a fluffy meringue topping.
- 1/8 teaspoon cream of tartar – Stabilizes the egg whites for the meringue.
- 6 tablespoons granulated sugar – Sweetens the meringue.
- 1/2 teaspoon vanilla extract – Enhances the flavor of the meringue.
Prep & Cook Tools
- Mixing bowls – For combining ingredients.
- Whisk – Essential for blending the custard and meringue.
- Double boiler or saucepan – For cooking the custard gently.
- Baking dish or trifle bowl – To layer the pudding and display beautifully.
- Electric mixer – For whipping the egg whites into meringue.
- Spatula – For spreading the meringue evenly over the pudding.
Banana Pudding with Meringue in Steps
Step 1: Prepare the Custard Base
In a medium saucepan, combine the 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, and a dash of salt. Whisk these dry ingredients together until well mixed. In a separate bowl, whisk together the 3 egg yolks and set aside. Gradually add the 3 cups milk to the dry mixture, stirring constantly to avoid lumps. Place the saucepan over medium heat, stirring frequently until the mixture thickens and comes to a gentle boil.
Step 2: Flavor the Custard
Once the custard has thickened, remove it from the heat. Stir in the 1 teaspoon vanilla extract and 1 tablespoon butter until melted and smooth. Allow the custard to cool slightly.
Step 3: Layer the Pudding
In a large baking dish or trifle bowl, begin layering the dessert. Start with a layer of vanilla wafers, followed by a layer of sliced bananas, and then pour a layer of the warm custard over the top. Repeat the process until all ingredients are used, finishing with a layer of custard on top.
Step 4: Make the Meringue
In a clean mixing bowl, add the 3 egg whites and 1/8 teaspoon cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the 6 tablespoons granulated sugar and continue to beat until stiff peaks form. Finally, mix in the 1/2 teaspoon vanilla extract.
Step 5: Top with Meringue
Spread the meringue evenly over the top of the layered pudding, making sure to seal the edges to prevent shrinkage. Create peaks and swirls for an attractive finish.
Step 6: Bake
Preheat your oven to 350°F (175°C). Place the pudding in the oven and bake for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid burning.
Step 7: Cool and Serve
Remove the banana pudding from the oven and allow it to cool at room temperature. Once it’s cooled, chill it in the refrigerator for at least 2 hours before serving. This will help the flavors meld beautifully.
Fit It to Your Goals
- For a lighter version, consider reducing the sugar in the custard and meringue.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free blend.
- Add a layer of crushed nuts or chocolate shavings for added texture and flavor.
- Experiment with different fruits like strawberries or peaches for a unique twist.
Testing Timeline
- Preparation Time: Approximately 30 minutes.
- Cooking Time: About 15 minutes for the custard and 10-15 minutes for baking the meringue.
- Chilling Time: At least 2 hours in the refrigerator.
- Total Time: Approximately 3 hours.
Refrigerate, Freeze, Reheat
This Banana Pudding with Meringue can be refrigerated for up to 3 days. Just cover it with plastic wrap to keep it fresh. It’s not recommended to freeze the pudding, as the texture of the bananas and meringue can be affected. If you have leftovers, simply reheat the meringue briefly in a low oven to restore its fluffiness before serving.
Reader Q&A
Can I make this recipe ahead of time?
Absolutely! You can prepare the custard and layer the pudding the day before serving. Just add the meringue topping on the day you plan to serve it to keep it fresh and fluffy.
What can I use instead of egg whites for the meringue?
If you want to avoid using egg whites, you can try aquafaba, the liquid from canned chickpeas. Use about 3 tablespoons of aquafaba for each egg white, and beat it until stiff peaks form.
How do I store leftovers?
Store any leftovers in the refrigerator, covered with plastic wrap. Enjoy them within 3 days for the best flavor and texture.
Can I use different types of bananas?
For the best flavor and texture, use ripe bananas. However, you can use slightly less ripe bananas if you prefer a firmer texture and less sweetness.
Try These Next
- Chocolate Pudding – A rich and creamy alternative.
- Vanilla Pudding – A classic favorite that pairs well with fruits.
- Strawberry Shortcake – A delightful dessert with fresh strawberries.
- Lemon Meringue Pie – A tangy and sweet treat that’s sure to please.
Let’s Eat
Now that you’ve crafted this delectable Banana Pudding with Meringue, it’s time to serve it up and enjoy! Each spoonful promises a burst of flavor and a delightful mix of textures, making it a dessert that everyone will love. Whether you fancy a casual evening treat or a dessert to impress at a dinner party, this banana pudding will surely be a hit. Gather your friends and family, and dig into this comforting classic!
Banana Pudding with Meringue
Ingredients
Equipment
Method
- In a medium saucepan, combine the granulated sugar, all-purpose flour, and a dash of salt. Whisk these dry ingredients together until well mixed. In a separate bowl, whisk together the egg yolks and set aside. Gradually add the milk to the dry mixture, stirring constantly to avoid lumps. Place the saucepan over medium heat, stirring frequently until the mixture thickens and comes to a gentle boil.
- Once the custard has thickened, remove it from the heat. Stir in the vanilla extract and butter until melted and smooth. Allow the custard to cool slightly.
- In a large baking dish or trifle bowl, begin layering the dessert. Start with a layer of vanilla wafers, followed by a layer of sliced bananas, and then pour a layer of the warm custard over the top. Repeat the process until all ingredients are used, finishing with a layer of custard on top.
- In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Finally, mix in the vanilla extract.
- Spread the meringue evenly over the top of the layered pudding, making sure to seal the edges to prevent shrinkage. Create peaks and swirls for an attractive finish.
- Preheat your oven to 350°F (175°C). Place the pudding in the oven and bake for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid burning.
- Remove the banana pudding from the oven and allow it to cool at room temperature. Once it’s cooled, chill it in the refrigerator for at least 2 hours before serving. This will help the flavors meld beautifully.
Notes
- For a lighter version, consider reducing the sugar in the custard and meringue.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free blend.
- Add a layer of crushed nuts or chocolate shavings for added texture and flavor.
