READY IN 35 mins

Banana Pudding with Meringue

Read Reviews (26)

"The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite." — Laura M.

Directions

Preheat the oven to 425 degrees F (220 degrees C).
Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 13, 2008

Helpful hint: Although it will seem like the recipe doesn't yield enough filling to coat the bananas and wafers, it's actually the perfect amount. Because the filling is warm when you pour it over the wafers/bananas and then it's further heated in the oven, if you double the filling it will be TOO MUCH hot liquid and your wafers and bananas will melt into a mush (I learned the hard way). As the recipe stands, the bananas still have some bite. Hope this helps! Thanks, Laura M.

—Laura M.

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Most Helpful Critical Review

Oct 27, 2009

this is a good basic recipe...but....brown sugar does nothing for the pudding...granulated is best..also 3 egg whites make a much nicer meringue...add or decrease sugar to your likeing...cream of tartar should always be used in a meringue..

—Cheryl

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30 Ratings

Feb 18, 2009

This recipe puts any using pre-packaged pudding mix to shame. One of my dinner guests described it as "beauty in her mouth." I did cut the sugar down to 3/4 c., which made it sweet but not excessively so. That is the only adjustment I made, and it was perfect. I made this in a pyrex pie dish, and it fit perfectly. The next time I make it, I am going to add one more egg white because the meringue is such a nice balance to the cookies, bananas and pudding. I am also going to use a piping bag or large ziplock to put the meringue on in little peaks instead of spreading it on in one layer, because it will look nicer when it is toasted. Your friends will love you for this one! Addendum: When I made this the second time, I cut the sugar to 2/3 and added an egg yolk since I wanted the extra white for the meringue. The result was much less sweet and a little custardy. For someone who doesn't love sugar as much as I do, this would be a great adaptation.

—Rachel Hundley

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Jun 09, 2008

I made this for my North Carolina native in-laws since banana pudding is my father-in-law's all-time favorite deserts. He really dislikes instant pudding so this was the recipie I needed to try. He loved it!! It was a bit of work to make but they all said it was well worth it. I made it the night before and let it sit in the fridge over night to that the wafers would soften. I definitely recommend doubling the recipe at least since it will all disappear quickly! I will definitely make this again.

—Laurie W.

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Jun 13, 2008

Being from the deep South I grew up with this recipe. My mother used to make it for church socials and family reunions. Except she used all white sugar. It is still the only way I make banana pudding. My family loves it. I also would suggest doubling the recipe as it does go really fast.

—SMARIEW

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Nov 05, 2008

The recipe for the pudding was aweful! I even made it twice to make sure I didn't make a mistake. It was way too sweet and had a horrible consistency. I endeed up using the best vanilla pudding recipe & it saved the day.

—viking

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Nov 23, 2011

Laura it is so amazing how I fell across your recipe. I was calling my aunt in Louisiana to get my grandmothers old recipe for banana pudding and while she was telling me over the phone I was looking at yours. Same ingredients! We have amazing grandmothers! Nobody understands a hot banana pudding. RIP to my grandmother, but I just wanted to share that great minds think alike! Happy Thanksgiving!

—Rose1982

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Jun 22, 2009

Five generations of cooks can't all be wrong. We use granulated sugar and that's the only difference made. The pudding is rich, very rich. Until it has cooled, it will be soupy but not after the wafers absorb the liquid. If it's too sweet, cut back on the sugar. Brings back a lot of memories of church picnics and Sunday desserts! Thanks for sharing.

—SouthernGma

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Nutrition

Calories
696 kcal
35%

Carbohydrates
127.5 g
41%

Cholesterol
108 mg
36%

Fat
18.4 g
28%

Fiber
4.6 g
18%

Protein
9.8 g
20%

Sodium
298 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Pudding with Meringue

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 696
Calories from Fat: 165

% Daily Value *
Total Fat 18.4g 28 %
Saturated Fat 5.4g 27 %
Cholesterol 108mg 36 %
Sodium 298mg 12 %
Potassium 679mg 19 %
Total Carbohydrates 127.5g 41 %
Dietary Fiber 4.6g 18 %
Protein 9.8g 20 %
** Sugars 60.3g
Vitamin A 6 %
Vitamin C 17 %
Calcium 17 %
Iron 26 %
Thiamin 37 %
Niacin 40 %
Vitamin B6 33 %
Magnesium 19 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.