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Homemade Banana Pudding with Meringue photo

Banana Pudding with Meringue

This Banana Pudding with Meringue is a classic dessert! Layers of creamy custard, fresh bananas, and fluffy meringue make it irresistible.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Custard:
  • 1.5 cups granulated sugar
  • 0.25 cup all-purpose flour
  • 1 dash salt
  • 3 large egg yolks
  • 3 cups milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
For the Layers:
  • 60 pieces vanilla wafers
  • 3 bananas thinly sliced
For the Meringue:
  • 3 large egg whites
  • 0.125 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 0.5 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Double boiler or saucepan
  • Baking dish or trifle bowl
  • Electric mixer
  • Spatula

Method
 

Banana Pudding with Meringue in Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.