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Banana Pudding with Meringue

Banana Pudding with Meringue is an old-fashioned southern favorite. Layers of vanilla wafers, banana slices and homemade vanilla pudding are topped with a fluffy, light meringue. It's fantastically sweet and creamy.

Course Dessert
Cuisine Southern
Keyword banana pudding
Prep Time 10 minutes
Cook Time 27 minutes
Servings 10
Calories 416kcal


  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • dash of salt
  • 3 egg yolks
  • 3 cups milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 60 Vanilla wafers
  • 3 bananas, thinly sliced


  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


  • Whisk together sugar, flour, and salt in a medium saucepan with a heavy bottom.
  • Add the egg yolks and 1 cup of milk. Whisk until smooth and then whisk in the remaining 2 cups of milk.
  • Place over medium heat and cook until it simmers and is thickened. This will take about 10 to 15 minutes. You want to stir it almost constantly during this time. It's ok to take a few quick 5 to 10 second breaks, but you don't want to go much longer than that.
  • Once thickened, remove from heat and stir in vanilla and butter.
  • Place a layer of Vanilla wafers in the bottom of a 2-quart baking dish. You want to use half of the vanilla wafers.
  • Arrange half of the banana slices over the Vanilla wafers.
  • Pour half of the pudding mixture over the bananas.
  • Repeat layers.
  • Preheat oven to 325 degrees.
  • To make the meringue, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add sugar and keep beating on high speed until stiff peak form. Mix in the vanilla extract.
  • Spread the meringue on top of banana pudding, being sure to completely cover the pudding layer. Place on a baking sheet and bake for 12 to 15 minutes or until the meringue is golden brown.
    Serve warm or chilled.


For the meringue, use a hand-held mixer or a stand mixer with the whisk attachment.
Beat the egg whites at low speed until they become opaque and then you can switch to high speed.


Calories: 416kcal