Best 16 Banana Pudding With Meringue Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to classic desserts, banana pudding with meringue stands above the rest. This delectable treat delights the senses with its creamy, custard-like filling, velvety meringue topping, and the subtle sweetness of ripe bananas. Whether you're looking for a nostalgic comfort food or a sophisticated finish to a special meal, banana pudding with meringue is sure to hit the spot. While there are countless variations on this classic recipe, each version offers its own unique charm. From the simplicity of a traditional Southern recipe to the elegance of a French-inspired variation, banana pudding with meringue is a versatile dish that can be tailored to any occasion or preference.

Let's cook with our recipes!

SOUTHERN STYLE BANANA PUDDING WITH MERINGUE



Southern Style Banana Pudding with Meringue image

Serve our Southern Style Banana Pudding with Meringue either hot or cold. Ether way, this Southern style banana pudding is sure to be the hit of the party.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 7

2 pkg. (3 oz. each) JELL-O Vanilla Flavor Cook & Serve Pudding
4-1/2 cups milk
3 eggs, separated
42 vanilla wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
dash cream of tartar
1/3 cup sugar

Steps:

  • Heat oven to 350°F.
  • Beat pudding mixes and milk in medium saucepan with whisk until blended. Beat egg yolks in small bowl until blended. Gradually stir into milk mixture. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
  • Arrange layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of 1/3 of the pudding and half the banana slices. Repeat layers; cover with remaining pudding.
  • Beat egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Spread over pudding, sealing to edge of dish.
  • Bake 15 min. or until meringue is browned. Cool.

Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5117 g, Sugar 0 g, Protein 5 g

BAKED BANANA PUDDING: RELOADED



Baked Banana Pudding: RELOADED image

Topped with a fluffy meringue and baked until golden brown, baked banana pudding is a sweet Southern staple, especially when layered with homemade vanilla wafers. This recipe has been reloaded with a change of flour to cornstarch (and a few other nips and tucks), which definitely upgrades both flavor and texture.Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 45m

Number Of Ingredients 10

3 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon freshly squeezed lemon juice
1/2 cup plus 2 tablespoons sugar, divided
1/4 cup corn starch
1/4 teaspoon kosher salt
4 large eggs, separated
2 cups whole milk
1/2 teaspoon vanilla extract
45 vanilla wafers ((homemade or store-bought))
Pinch cream of tartar

Steps:

  • Heat oven to 400ºF.
  • Toss the banana slices and lemon juice in a small bowl and set aside.
  • Combine 1/2 cup of the sugar, the corn starch, salt, egg yolks, and whole milk in the carafe of a blender. Blend on high for about 15 seconds. Pour the mixture into a 3-quart saucier and cook over medium-low heat, stirring constantly, until the mixture reaches 172° to 180ºF, 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla.
  • Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour one-third of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
  • Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form, about 2 minutes. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form, about 2 more minutes. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

BANANA PUDDING WITH MERINGUE



Banana Pudding with Meringue image

Banana Pudding with Meringue is an old-fashioned southern favorite. Layers of vanilla wafers, banana slices and homemade vanilla pudding are topped with a fluffy, light meringue. It's fantastically sweet and creamy.

Provided by Christin Mahrlig

Categories     Dessert

Number Of Ingredients 13

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
dash of salt
3 egg yolks
3 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
60 Vanilla wafers
3 bananas, thinly sliced
3 egg whites
1/8 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Steps:

  • Whisk together sugar, flour, and salt in a medium saucepan with a heavy bottom.
  • Add the egg yolks and 1 cup of milk. Whisk until smooth and then whisk in the remaining 2 cups of milk.
  • Place over medium heat and cook until it simmers and is thickened. This will take about 10 to 15 minutes. You want to stir it almost constantly during this time. It's ok to take a few quick 5 to 10 second breaks, but you don't want to go much longer than that.
  • Once thickened, remove from heat and stir in vanilla and butter.
  • Place a layer of Vanilla wafers in the bottom of a 2-quart baking dish. You want to use half of the vanilla wafers.
  • Arrange half of the banana slices over the Vanilla wafers.
  • Pour half of the pudding mixture over the bananas.
  • Repeat layers.
  • Preheat oven to 325 degrees.
  • To make the meringue, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add sugar and keep beating on high speed until stiff peak form. Mix in the vanilla extract.
  • Spread the meringue on top of banana pudding, being sure to completely cover the pudding layer. Place on a baking sheet and bake for 12 to 15 minutes or until the meringue is golden brown.Serve warm or chilled.

Nutrition Facts : Calories 416 kcal, ServingSize 1 serving

BANANA PUDDING



Banana Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon plus a pinch salt
2 cups whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas

Steps:

  • Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
  • In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
  • Preheat the oven to 425 degrees F.
  • Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
  • To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
  • Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

BANANA PUDDING WITH MERINGUE



Banana Pudding with Meringue image

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.

Provided by Laura M.

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 cup packed brown sugar
1 egg
2 egg yolks
1 tablespoon all-purpose flour
1 ½ cups milk
6 bananas, peeled and sliced
1 (16 ounce) package vanilla wafer cookies
2 egg whites
3 ½ tablespoons white sugar

Steps:

  • 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.

Nutrition Facts : Calories 695.8 calories, Carbohydrate 127.5 g, Cholesterol 104.2 mg, Fat 18.4 g, Fiber 4.6 g, Protein 9.8 g, SaturatedFat 5.4 g, Sodium 297.8 mg, Sugar 60.3 g

BANANA PUDDING WITH MERINGUE



Banana Pudding With Meringue image

A classic Southern dessert made extra-special with a fluffy meringue topping.

Provided by Paula Deen

Categories     comfort food     dessert     sweets

Time 10m

Yield 6-8

Number Of Ingredients 10

1 12 (oz) box vanilla wafers
3 medium sliced bananas
1/2 stick butter
1 teaspoon vanilla extract
3 cup milk
4 egg yolks
2 tablespoons cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 cup divided granulated sugar

Steps:

  • Mix together 3/4 cup sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens-do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch ovenproof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
  • For the meringue topping, if using:
  • Preheat oven to 350 °F. Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.

SOUTHERN BANANA PUDDING



Southern Banana Pudding image

Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.

Provided by Food Network Kitchen

Categories     dessert

Time 8h30m

Yield 8 servings

Number Of Ingredients 10

3 cups whole milk
1 1/4 cups sugar
1/4 cup cornstarch
Kosher salt
4 large eggs, separated, yolks lightly beaten
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups)
50 vanilla wafers, such as Nilla Wafers (about half a box)
1/4 teaspoon cream of tartar

Steps:

  • Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
  • Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
  • Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
  • Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
  • Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

BANANA PUDDING



Banana Pudding image

This is an old-school banana pudding down to its bed of Nilla wafers, topped with a quilt of meringue, above a pudding that owes some hold to cornstarch. It is not in any way fancy, though the meringue has its moments. The peaks may weep a little, if you let the dessert sit for a while to draw admiring glances from your guests, but no matter. It's fantastic inside, where it counts.

Provided by Sam Sifton

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

1 ¼ cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 teaspoon vanilla
¼ teaspoon salt
2 tablespoons unsalted butter
¼ teaspoon cream of tartar
1 11-ounce box nilla wafers
3-4 bananas, depending on size

Steps:

  • Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
  • Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
  • Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
  • Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 240 milligrams, Sugar 42 grams, TransFat 0 grams

MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE



Maya Angelou's Man-Winning Banana Pudding/Banana Pie W. Meringue image

I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...

Provided by carrie sheridan

Categories     Pie

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1 tablespoon sugar
1/3 cup cornstarch
1 pinch salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon vanilla
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 350°.
  • In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
  • Mix in milk.
  • Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
  • In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
  • Stir in butter and vanilla until blended.
  • Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
  • Top with layers of banana slices and custard.
  • Repeat layering, ending with custard.
  • In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
  • Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
  • Transfer to oven and bake until golden, about 20 minutes.
  • Remove pudding from oven and cool 1 hour.
  • Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3

BANANA MERINGUE PUDDING



Banana Meringue Pudding image

Categories     Dessert     Kid-Friendly     Banana     Spring     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 13

Pudding:
4 large eggs
2/3 cup sugar
1/4 cup cornstarch
4 cups whole milk
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Pinch of kosher salt
Assembly:
1 11-ounce box vanilla wafer cookies
3 ripe bananas, thinly sliced
4 large egg whites
1/2 cup sugar

Steps:

  • Pudding:
  • Lightly whisk eggs in a large bowl just to blend. Whisk sugar and cornstarch in a medium saucepan. Gradually whisk milk into sugar mixture and heat over medium heat, whisking often, until very warm to the touch. Gradually whisk half of hot milk mixture into eggs, then whisk egg mixture back into milk mixture in saucepan.
  • Cook, whisking constantly, until thickened and whisk leaves a trail in pudding (it should be the consistency of mayonnaise), about 4 minutes. Remove from heat, add butter, vanilla, and salt and whisk until butter is melted and mixture is smooth.
  • Strain pudding through a fine-mesh sieve into another large bowl. Cover pudding with plastic wrap, pressing directly onto the surface. Chill until cool, about 2 hours.
  • Assembly:
  • Spread one-third of pudding evenly in a 2-qt. baking dish. Top with half of cookies and half of bananas. Repeat layers one more time and top with remaining third of pudding. Cover and chill at least 4 hours.
  • Just before serving, heat broiler. Using an electric mixer on medium speed, beat egg whites until foamy. With motor running, gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.
  • Spoon meringue over pudding and swirl decoratively. Broil until meringue is dark brown in spots, about 1 minute.
  • Do ahead: Pudding (without meringue) can be assembled 2 days ahead. Keep chilled

GRANDMA'S BANANA PUDDING



Grandma's Banana Pudding image

My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!

Provided by tigrbtrfly

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 13

1 (12 ounce) package vanilla wafers, divided
1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
4 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
4 bananas, sliced, or more to taste
4 egg whites
¼ teaspoon cream of tartar
5 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
  • Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
  • Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
  • Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
  • Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g

BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

SOUTHERN BANANA PUDDING



Southern Banana Pudding image

This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round...it's a nice ending to most any meal.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup sugar
1/3 cup all-purpose flour
2 cups 2% milk
2 large egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
36 vanilla wafers
3 medium ripe bananas, cut into 1/4-inch slices
MERINGUE:
2 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3 tablespoons sugar

Steps:

  • Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts :

BANANA PUDDING



Banana Pudding image

Categories     Dessert     Broil     Banana

Yield serves 6 to 8

Number Of Ingredients 8

1 1/2 cups sugar
1 14-ounce can sweetened evaporated milk
2 cups whole milk
4 eggs, separated (reserve egg whites for meringue, if using)
3 tablespoons all-purpose flour, sifted
1/2 12-ounce box vanilla wafers (reserve a few for crumbled topping)
4 ripe bananas, thinly sliced
1 teaspoon cream of tartar (for meringue, if using)

Steps:

  • In a medium saucepan over medium heat, combine the sugar and both milks. Stir until the sugar is completely dissolved. Turn the heat to low.
  • Add the egg yolks and flour to the pan. Stir until the mixture begins to thicken. Remove the pan from the heat and let the mixture cool.
  • In a large, clear ovenproof bowl or other serving dish, layer half of the cooled custard, then half of the vanilla wafers, then half of the bananas. Repeat the layers. Top with crumbled vanilla wafers. The pudding may also be topped with a meringue, if desired. Set the dish aside.
  • Preheat the oven to broil.
  • For The Meringue
  • Pour the reserved egg whites into a large mixing bowl. Using a handheld electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. Top the pudding with this meringue. Place the bowl on a lower rack under the broiler and cook for 2 to 3 minutes, until the meringue browns. Remove the pudding from the oven and enjoy.

GRANDMA RENE'S OLD-FASHIONED BANANA PUDDING



Grandma Rene's Old-Fashioned Banana Pudding image

This was the way my mom made banana pudding. You'll find no vanilla pudding mix in this! It's all homemade and with love. I used a saucepan on the stove to cook the custard, but you have to constantly stir it to keep it from scalding on the bottom because it needs to come to a boil (bubble) to thicken. If you're not comfortable doing that, try using a double-boiler. But it must bubble. For extra zip in the custard, add 1/4 tsp. of lemon oil or 1 tablespoon of lemon zest. The meringue is simple and delicious. If you want a mile-high meringue, use 6 eggs whites (any leftovers in the freezer? Take 'em out!) and 1/2 cup sugar with 1/2 teaspoon cream of tartar and a pinch of salt. Eggs are easier to separate when they're cold. So do so, and let them come to room temp before using. Bananas are best if they're ripe and sweet. Don't get any that are green. If yours are green, wait for them to ripen (putting them in a brown paper bag will speed the process). Don't worry about having too many bananas....it's great piled high with all the ingredients! Best served warm, but good either way. Zap in microwave if you have kept it in the refrigerator for hot banana pudding! This is one of my favorite comfort foods!

Provided by Citruholic

Categories     Dessert

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

1/2 cup sugar
4 tablespoons flour
1 pinch salt
2 cups whole milk
3 large egg yolks (save the whites)
1 large whole egg
1 teaspoon lemon oil (optional)
1 tablespoon lemon zest (fresh- also optional)
6 -7 bananas (a bunch)
15 ounces vanilla wafers (1 box)
3 egg whites (room temperature)
1/4 teaspoon cream of tartar
1 pinch salt
1/4 cup granulated sugar
1 teaspoon pure vanilla extract

Steps:

  • In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
  • Remove from heat and add vanilla and lemon oil or zest if using.
  • Slice bananas 1/4" to 1/2" thick, whatever your preference.
  • Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
  • Preheat oven to 350.
  • MERINGUE:.
  • Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
  • Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
  • Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
  • Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.

BANANA PUDDING WITH MERINGUE



Banana Pudding With Meringue image

Number Of Ingredients 8

48 Keebler® golden vanilla wafers, divided
4 cups milk
2 (3 1/2-ounce) boxes cook & serve non-instant vanilla pudding & pie filling (4-serving size)
3 eggs, separated
2 medium bananas, sliced
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • 1. Line bottom and sides of 8 x 8 x 2-inch square or 2-quart baking dish with half of vanilla wafers2. In medium saucepan combine milk and pudding mix. In small bowl beat egg yolks until combined. Stir into pudding mixture in saucepan. Cook and stir over medium heat until boiling. Remove from heat. Stir in banana.3. Spread half of pudding mixture over wafers in dish. Top with remaining wafers, then with remainig pudding mixture. Cover to keep warm.4. In small mixing bowl beat egg whites, vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Spread over warm banana mixture. Bake at 350°F for 15 minutes. Cool on wire rack for 1 hour. Refrigerate at least 1 hour or until set. Garnish as desired. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pudding will be.
  • Don't overcook the pudding. The pudding should be thick and creamy, but not too thick or rubbery.
  • Let the pudding cool completely before adding the meringue. This will help to prevent the meringue from curdling.
  • Use a clean whisk to beat the egg whites. Any grease or residue on the whisk can prevent the egg whites from whipping up properly.
  • Beat the egg whites until they are stiff peaks. This means that the peaks of the egg whites should stand up straight when you lift the whisk out of the bowl.
  • Fold the meringue into the pudding gently. Be careful not to overmix, or you will deflate the meringue.
  • Chill the pudding for at least 2 hours before serving. This will help the pudding to set and firm up.

Conclusion:

Banana pudding with meringue is a classic Southern dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like your pudding light and fluffy or thick and creamy, there is a recipe out there for you. So next time you are looking for a delicious and satisfying dessert, give banana pudding with meringue a try. You won't be disappointed!

Related Topics