Homemade Banana Pudding with Meringue

Traditional banana pudding topped with meringue in a glass dish.

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Homemade Banana Pudding with Meringue

This homemade banana pudding layers real vanilla custard, sliced bananas, and Nilla wafers with a toasted meringue topping (or whipped cream, if you prefer). It’s a classic Southern dessert made from scratch. No instant pudding mix in sight.

Prep Time15

Cook Time20

Chill Time2

Total Time2 35

Course: Desserts

Cuisine: American

Keyword: banana pudding with meringue topping

Servings: servings

Author: Pat Nyswonger

Ingredients

¾ cup granulated sugar 150 grams
⅓ cup all-purpose flour 80 grams
¼ teaspoon salt
2 cups whole milk
3 large eggs separated
1 teaspoon vanilla extract
1 box Nilla Wafers an 11 ounce box or 45 wafer cookies
5 bananas sliced
1 cup heavy cream

Instructions

For the Custard:

In a medium, heavy bottomed saucepan, combine ½ cup sugar, flour and salt. Whisk in the milk and egg yolks (save the whites for later).
Cook over medium low heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from the heat and stir in the vanilla

To Assemble:

In a 1 to 1½ quart dish, spread a few tablespoons of the custard across the bottom of the dish.
Layer ⅓ of the Nilla wafers, ⅓ of the sliced bananas and ⅓ of the custard. Repeat the layering for a total of of 3 layers.

Make the Meringue:

Preheat the oven to 400°F
Beat the egg whites until soft peaks, gradually add ¼ cup of sugar and beat until stiff peaks form.
Spread the meringue on top of the pudding, sealing against the edge of the bowl.
Transfer the dessert to the oven and bake for 5 minutes which will set the meringue.
Then remove from the oven and adjust the baking rack to the upper position, set the oven temperature to “Broil” and return the dish to the oven and toast the top under the broiler. Watch closely, rotating the dish as it browns.
Remove from the oven and transfer the dish to the refrigerator and chill for 2 hours.

Notes

Using whipped cream instead: If you’re skipping the meringue, let the pudding chill fully first, then spread the whipped cream on top just before serving. Keep it chilled to hold its shape.

Bananas: Use ripe bananas with brown spots for sweetness, but avoid overly soft or mushy ones. They’ll turn to mush in the pudding.

Prevent browning: To keep banana slices from turning brown, slice them right before assembling the pudding. Don’t prep them too far ahead.

Custard thickness: The custard should coat the back of a spoon and leave a clean line when you swipe a finger through it. Don’t let it boil or it may curdle.

Serving tip: For the cleanest scoops, chill the pudding for at least 2 hours (longer is better).

Store: Cover the dish tightly and store in the fridge for up to 3 days. The wafers will continue to soften, but the flavor holds strong. I don't recommend freezing this dessert.

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