Banana Pudding with Meringue

Banana Pudding with Meringue

Laura M. 2

"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."

Ingredients 35 m {{adjustedServings}} servings 696 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 127.5g
  • 41%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
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Reviews 37

  1. 44 Ratings

Laura M.

Helpful hint: Although it will seem like the recipe doesn't yield enough filling to coat the bananas and wafers, it's actually the perfect amount. Because the filling is warm when you pour it over the wafers/bananas and then it's further heated in the oven, if you double the filling it will be TOO MUCH hot liquid and your wafers and bananas will melt into a mush (I learned the hard way). As the recipe stands, the bananas still have some bite. Hope this helps! Thanks, Laura M.

Rachel Hundley

This recipe puts any using pre-packaged pudding mix to shame. One of my dinner guests described it as "beauty in her mouth." I did cut the sugar down to 3/4 c., which made it sweet but not excessively so. That is the only adjustment I made, and it was perfect. I made this in a pyrex pie dish, and it fit perfectly. The next time I make it, I am going to add one more egg white because the meringue is such a nice balance to the cookies, bananas and pudding. I am also going to use a piping bag or large ziplock to put the meringue on in little peaks instead of spreading it on in one layer, because it will look nicer when it is toasted. Your friends will love you for this one! Addendum: When I made this the second time, I cut the sugar to 2/3 and added an egg yolk since I wanted the extra white for the meringue. The result was much less sweet and a little custardy. For someone who doesn't love sugar as much as I do, this would be a great adaptation.

Laurie W.

I made this for my North Carolina native in-laws since banana pudding is my father-in-law's all-time favorite deserts. He really dislikes instant pudding so this was the recipie I needed to try. He loved it!! It was a bit of work to make but they all said it was well worth it. I made it the night before and let it sit in the fridge over night to that the wafers would soften. I definitely recommend doubling the recipe at least since it will all disappear quickly! I will definitely make this again.