Southern-Style Banana Pudding
Southern-style banana pudding with a meringue topping is a timeless dessert that captures the heart of Southern comfort cooking. Layers of creamy homemade vanilla pudding, fresh bananas, and a mix of Chessmen cookies and vanilla wafers create a rich, nostalgic base. Finished with a golden, airy meringue, this dessert is the perfect combination of sweetness and tradition, sure to bring warmth to any gathering.
Tasty Team
88% would make again
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
Ingredients
for 8 servings
Pudding
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 3 large egg yolks
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
- 4 bananas, sliced
- 1 (7.25-ounce) package Chessmen cookie, plus more for garnish
- 1 (11-ounce) box vanilla wafer, plus more for garnish
Meringue
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Nutrition Info
- Calories 292
- Fat 9g
- Carbs 43g
- Fiber 2g
- Sugar 32g
- Protein 8g
Estimated values based on one serving size.
Preparation
- On day 1, make the pudding: In a medium saucepan, whisk together the sugar and flour. Gradually stir in the milk. Cook over medium heat, stirring constantly, until thickened, 5–7 minutes. Whisk the egg yolks together in a separate bowl. Slowly add about ½ cup of the hot milk mixture, whisking constantly, to temper the yolks. Return the tempered yolks to the saucepan, and cook, stirring, for 2–3 minutes, until the pudding thickens further. Remove from heat, and stir in the vanilla and salt.
- In a 9 x 13-inch baking dish or large bowl, layer the pudding, sliced bananas, and the cookies and wafers, repeating until the dish is filled, about 3 layers. Cover with plastic wrap. Refrigerate overnight to allow flavors to meld.
- On day 2, make the meringue: Preheat your oven to 375°F (190°C). In a mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy, about 5 minutes. Gradually add the sugar, beating on high speed until stiff, glossy peaks form, 5–7 minutes. Beat in the vanilla.
- Remove the pudding from the fridge, and spread the meringue over the top, creating nice peaks. Using a kitchen torch, lightly toast the meringue. Top with more cookies and wafers for garnish.
- Enjoy!
- INSPIRED BY: Megan Hysaw
- Love this recipe? Download the Tasty app to save it and discover others like it.
