Best 7 Southern Style Baked Banana Pudding Recipes

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
• Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
• Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

SOUTHERN-STYLE BAKED BANANA PUDDING

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• 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 vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter 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 the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• 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.

BAKED BANANA PUDDING

Steps:

• Heat the oven to 400 degrees F.
• Toss the banana slices and lemon juice in a small bowl and set aside.
• Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 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 extract.
• 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 1/3 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. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 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.

SOUTHERN BANANA PUDDING

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.

AUTHENTIC SOUTHERN BANANA PUDDING

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

SOUTHERN BANANA PUDDING

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.

ORIGINAL SOUTHERN RECIPE FOR BANANA PUDDING

Steps:

• Heat oven to 350°F.
• Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.
• Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.
• Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.
• Bake 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.