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Per serving
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- 1
Make the Pudding
In a large saucepan, whisk together 3/4 cup sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook 2 minutes longer. Remove from heat. In a small bowl, lightly beat the egg yolks, then stir a small amount of the hot milk mixture into them to temper. Return the egg yolk mixture to the saucepan, stirring constantly. Bring to a gentle boil and cook 2 minutes more. Remove from heat and stir in butter and 1 teaspoon vanilla extract.
- 2
Layer the Pudding
Preheat oven to 350°F. In an ungreased 8-inch square baking dish, arrange a single layer using one-third of the vanilla wafers. Top with one-third of the banana slices (cut about 1/4-inch thick) and one-third of the warm pudding. Repeat these three layers two more times, finishing with pudding on top.
- 3
Make the Meringue
In a clean bowl, beat the egg whites, 1 teaspoon vanilla extract, and cream of tartar on medium speed until soft peaks form. Gradually beat in the 3 tablespoons of sugar, one tablespoon at a time, increasing to high speed until stiff, glossy peaks form. Spread the meringue evenly over the hot pudding filling, sealing the edges all the way to the sides of the baking dish so it doesn't shrink.
- 4
Bake and Chill
Bake at 350°F for 12 to 15 minutes, until the meringue is golden brown on top. Remove from the oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours before serving. Store leftovers covered in the refrigerator for up to 4 days.
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Old-Fashioned Southern Banana Pudding
Created by: HomeCooking
Ingredients
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 cup milk
- 2 egg yolks
- 1 tbsp butter
- 2 tsp vanilla extract
- 36 vanilla wafers
- 3 bananas
- 2 egg whites
- 1/8 tsp cream of tartar
- 3 tbsp sugar
Instructions
- Make the PuddingIn a large saucepan, whisk together 3/4 cup sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook 2 minutes longer. Remove from heat. In a small bowl, lightly beat the egg yolks, then stir a small amount of the hot milk mixture into them to temper. Return the egg yolk mixture to the saucepan, stirring constantly. Bring to a gentle boil and cook 2 minutes more. Remove from heat and stir in butter and 1 teaspoon vanilla extract.
- Layer the PuddingPreheat oven to 350°F. In an ungreased 8-inch square baking dish, arrange a single layer using one-third of the vanilla wafers. Top with one-third of the banana slices (cut about 1/4-inch thick) and one-third of the warm pudding. Repeat these three layers two more times, finishing with pudding on top.
- Make the MeringueIn a clean bowl, beat the egg whites, 1 teaspoon vanilla extract, and cream of tartar on medium speed until soft peaks form. Gradually beat in the 3 tablespoons of sugar, one tablespoon at a time, increasing to high speed until stiff, glossy peaks form. Spread the meringue evenly over the hot pudding filling, sealing the edges all the way to the sides of the baking dish so it doesn't shrink.
- Bake and ChillBake at 350°F for 12 to 15 minutes, until the meringue is golden brown on top. Remove from the oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours before serving. Store leftovers covered in the refrigerator for up to 4 days.