Southern Banana Pudding Recipe

Southern Banana Pudding Recipe Rating 4

This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round…it’s a nice ending to most any meal.

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Southern Banana Pudding Recipe
  • Prep: 30 min. Bake: 15 min. + chilling
  • Yield: 8 Servings
30 15 45

Ingredients

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 2 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 36 vanilla wafers
  • 3 medium ripe bananas, cut into 1/4-inch slices
  • MERINGUE:
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons sugar

Directions

  • In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
  • In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, banana slices and filling. Repeat layers twice.
  • For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of baking dish.
  • Bake at 350° for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 301 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 117 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Southern Banana Pudding in Country February/March 2006, p51

Tip

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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Reviews for Southern Banana Pudding (3)

Southern Banana Pudding

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Mar. 21, 2012 by mash51968

I make this recipe all the time, my husband said "it was like the won his mother used to make." I love it, I was always taught to make banana pudding cold. This is very good.


Reviewed on Jun. 16, 2010 by Tom1234

I like the creamy texture of this classic Southern treat. Very comforting food since I was a youngster growing up in Texas. MMMM!


Reviewed on Apr. 13, 2008 by roogirl72

This was a super simple recipe. The pudding was simple to make, however it was terribly sweet. I was extremely disspointed by this. I felt it ruined the desert. The sweet of the pudding overpowered the dessert. I made the recipe over and it turned out perfect by reducing the sugar to 1/2 cup. Increased the whole milk to 2 1/2 cups. Increased the eggs to 3 yokes and 3 whites. and reduced the vanilla flavoring to 1/2 tsp for each the pudding and the meringue.

 
 
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