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."


35 m servings 696 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

On Sale

What's on sale near you.


  • 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.
  • profile image

Your rating



  1. 44 Ratings


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 ...

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 exc...

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....

this is a good basic recipe...but....brown sugar does nothing for the pudding...granulated is best..also 3 egg whites make a much nicer meringue...add or decrease sugar to your likeing...cream o...

Laura it is so amazing how I fell across your recipe. I was calling my aunt in Louisiana to get my grandmothers old recipe for banana pudding and while she was telling me over the phone I was lo...

Being from the deep South I grew up with this recipe. My mother used to make it for church socials and family reunions. Except she used all white sugar. It is still the only way I make banana pu...

Five generations of cooks can't all be wrong. We use granulated sugar and that's the only difference made. The pudding is rich, very rich. Until it has cooled, it will be soupy but not after the...

The recipe for the pudding was aweful! I even made it twice to make sure I didn't make a mistake. It was way too sweet and had a horrible consistency. I endeed up using the best vanilla pudd...

Followed recipe exactly... it didn't turn out so well. The pudding was soupy and it was sickeningly sweet. I will not make this again, it was inedible.