Southern-Style Baked Banana Pudding

You'll love this baked banana pudding, especially if you like banana cream pie. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.

Print Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course lunch/dinner

Cuisine british

Servings 8 people

Calories 3268.4 kcal

Equipment

1 Stand Mixer Essential for efficiently whipping egg whites for the meringue.
1 Heavy-bottomed saucepan For preparing the custard, preventing scorching.
1 Whisk Crucial for smoothing custard and aerating egg whites.
1 Baking Dish Approximately 9x13 inch or similar, for assembling and baking the pudding.
1 Soft Spatula For gently spreading meringue and custard.

Ingredients

Main

4 large eggs
½ cup white sugar
¼ teaspoon salt
⅓ cup all-purpose flour
1 tablespoon all-purpose flour
2 cups milk
1 tablespoon banana liqueur Optional
½ teaspoon vanilla extract
1 tablespoon cold butter
3 very ripe bananas or more to taste, sliced
1 ½ teaspoons freshly squeezed lemon juice
1 12 ounce package miniature vanilla wafers
⅛ teaspoon cream of tartar
2 tablespoons white sugar

Instructions

Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.
Preheat the oven to 400 degrees F (200 degrees C).
Begin to assemble the pudding: Toss banana slices with lemon juice.
Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Notes

Bananas must be very ripe for the ideal soft texture that complements the custard-soaked wafers. Overripe bananas are key, not just ripe. When making the custard, constant whisking is essential to prevent scorching and ensure a smooth, lump-free consistency. Cooking until it forms 'ribbons' indicates proper thickening. Undercooking will result in a runny pudding, overcooking can curdle it. For the meringue, achieving 'stiff but not dry' peaks is critical. Over-beating will lead to a dry, crumbly meringue that can weep or crack during baking. Under-beating will result in a weak, unstable topping. The lemon juice on bananas prevents browning and adds a subtle brightness, balancing the sweetness. For optimal flavor and texture development, allow the pudding to cool completely, or even chill, for the flavors to meld and the wafers to fully soften.