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Southern Banana Pudding

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.

8 ServingsPrep: 30 min. Bake: 15 min. + chilling

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.

2 of 2

Southern Banana Pudding (continued)

Directions (continued)

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.

Nutrition 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.