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Southern Banana Pudding with Meringue Recipe

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4.2 from 70 reviews

  • Author: Ava
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings

Description

This Southern Banana Pudding with Meringue is a luscious, classic dessert featuring layers of vanilla wafers, ripe banana slices, and rich homemade banana cream pudding topped with a fluffy, glossy meringue. Perfectly combining creamy, crunchy, and sweet textures, it can be baked for a warm, golden finish or torched for a delicate toasted meringue top. A traditional Southern treat sure to impress at any gathering.

Ingredients

Banana Cream Pudding

  • 1 box vanilla wafers
  • 4 medium bananas, sliced into 1/2 inch coins
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 1/4 cups whole milk
  • 2 large egg yolks (whites reserved for meringue)
  • 2 tbsp unsalted butter
  • 1 tsp vanilla bean paste or extract
  • 2 tsp banana cream extract

Meringue

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 egg whites
  • 1/4 tsp cream of tartar (optional)
  • 1 tsp vanilla extract

Instructions

  1. Prepare Banana Cream Pudding: In a medium saucepan, whisk together cornstarch, granulated sugar, and kosher salt. Add the egg yolks and whole milk and whisk until combined.
  2. Cook the Custard: Place the saucepan over medium-low heat, stirring frequently. Cook the mixture until it thickens and just starts bubbling, about 7 minutes.
  3. Finish Cooking Pudding: After the initial bubbling, continue to cook for an additional minute while whisking gently but not vigorously to avoid curdling.
  4. Add Butter and Flavor: Remove the pan from heat and stir in unsalted butter, vanilla bean paste (or extract), and banana cream extract until smooth.
  5. Strain and Chill: Pour the pudding through a fine mesh sieve into a large bowl to remove any lumps. Cover the surface of the pudding closely with plastic wrap and refrigerate until cooled.
  6. Prepare Sugar Syrup for Meringue: In a small saucepan, combine granulated sugar and water and place over medium-low heat. Attach a candy thermometer and wait for the sugar to dissolve and the mixture to come to a boil.
  7. Start Egg Whites: While the syrup cooks, using a stand mixer with the whisk attachment, beat the cold egg whites on medium speed until foamy. Add cream of tartar if using, and continue beating briefly to keep foamy but do not form peaks.
  8. Cook Syrup to Soft Ball Stage: Allow sugar syrup to reach 240°F (116°C), then immediately remove from heat.
  9. Combine Syrup and Egg Whites: With the mixer on high speed, carefully pour the hot sugar syrup slowly into the egg whites, avoiding direct contact with the whisk to prevent splashes.
  10. Whip Meringue: Continue whipping for about 7 minutes until the bowl feels close to body temperature and the meringue becomes very fluffy, glossy, and white.
  11. Store Meringue: Cover the meringue with plastic wrap and refrigerate for up to 3 days if not using immediately.
  12. Assemble the Pudding: In a trifle bowl, serving dish, individual glasses, or a 9-inch baking dish, layer vanilla wafers, banana slices, and banana cream pudding. Repeat layers until the dish is full.
  13. Top with Meringue: Spread the prepared meringue generously over the top, reaching all edges.
  14. Bake or Torch Meringue: If baking, preheat oven to 350°F (180°C) and bake for 25-30 minutes until the meringue is golden and toasted. Serve warm or chill before serving.
  15. Alternative Serving: If not baking, use a culinary torch to brown the meringue top gently. Serve at room temperature or chilled as preferred.

Notes

  • Make sure to use cold egg whites for best meringue results.
  • Using a candy thermometer ensures the sugar syrup reaches the correct temperature for stable meringue.
  • Press plastic wrap directly onto the pudding to prevent a skin forming before chilling.
  • The dessert can be served warm right after baking or chilled for a few hours, depending on your preference.
  • If you don’t have banana cream extract, vanilla extract alone can be substituted, though the banana flavor will be milder.
  • The recipe yields about 8 servings, perfect for gatherings and celebrations.
  • Keep meringue refrigerated if preparing ahead to maintain freshness and texture.
  • For a gluten-free version, use gluten-free vanilla wafers.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://quickandsweetrecipes.com/southern-banana-pudding-with-meringue-recipe/