banana pudding with meringue recipe

Written ByJenny Smyth Posted on
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The Best banana pudding with meringue recipe

I’m so excited to share this classic banana pudding with meringue recipe with you all. This dessert has been a staple in my household for years, and it’s always a hit with my family and friends.

There’s something about the combination of creamy banana pudding and the crispy, golden meringue that just works. Maybe it’s the nostalgia factor, or maybe it’s the simplicity of the recipe, but whatever it is, I’m hooked.

I love how this dessert transports me back to a time when life was simpler and comfort food was a staple of our family gatherings. My kids love helping me make this dessert, and they can’t get enough of the sweet, velvety texture of the pudding.

And let’s be real, who doesn’t love a good excuse to break out the old-fashioned mixing bowl and get their hands dirty? But what really sets this recipe apart is the technique involved in making the meringue.

It’s not just about whipping up some egg whites and sugar; it’s about creating a delicate balance between texture and flavor that elevates this dessert from simple to sublime. I’ve experimented with different types of milk and flavorings over the years, but I’ve found that this recipe remains consistent in its deliciousness no matter what variations I try.

Whether you’re looking for a comforting treat to serve at your next family gathering or just want something easy to whip up on a Tuesday night, this banana pudding with meringue recipe is sure to please even the pickiest eaters in your household.

Banana Pudding with Meringue

4.6 from 680 votes

A classic Southern dessert featuring layers of vanilla wafers, ripe bananas, and a creamy pudding, topped with light and fluffy meringue. This recipe serves 4 people and takes about 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pudding

1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 large egg yolks
1 tsp vanilla extract

For the Assembly

1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 cups vanilla wafers
4 ripe bananas, sliced
1/2 cup chopped pecans

For the Meringue

4 large egg whites
1/2 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1In a medium saucepan, combine milk, sugar, cornstarch, and salt.
2Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
3Let it boil for 1-2 minutes until it is thick enough to coat the back of a spoon.
4In a separate bowl, whisk together egg yolks.
5Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
6Pour the egg mixture back into the saucepan, stirring continuously.
7Cook over medium heat until the mixture thickens and comes to a simmer.
8Remove from heat and stir in the vanilla extract.
9Pour the pudding into a bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
10Chill in the refrigerator for at least 2 hours or until completely cooled.
11In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Set aside.
12In an 8×8 inch baking dish, layer the vanilla wafers, sliced bananas, and a layer of the chilled pudding.
13Repeat the layers, ending with a layer of pudding on top.
14Spread the whipped cream evenly over the top layer of pudding.
15Sprinkle the chopped pecans over the whipped cream.
16Preheat the broiler to high.
17In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
18Gradually add the sugar, beating until stiff, glossy peaks form.
19Stir in the vanilla extract.
20Spread the meringue evenly over the whipped cream and pecans, ensuring it touches the sides of the dish to create a seal.
21Broil for 1-2 minutes, or until the meringue is lightly golden and crispy on top.
22Watch carefully to prevent burning.
23Remove from the oven and let it cool for a few minutes before serving.
24This dessert is best served immediately while the meringue is still crispy.

🔧Equipment

Saucepan
Whisk
Mixing bowl
8×8 inch baking dish
Hand mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 8g

📝Notes

Tips: You can prepare the pudding and assembly layers a day ahead and refrigerate until ready to add the meringue and broil.

Watch Video Of How Banana Pudding with Meringue Works

This banana pudding with meringue recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a comforting treat on a Tuesday night. The key to making it work is paying attention to those details – getting that perfect balance of texture and flavor in your meringue is crucial.

And don’t even get me started on how well this dessert holds up as leftovers – my kids have been known to devour entire containers of it straight from the fridge (no judgments here!) But honestly, there’s just something special about serving up a warm slice of banana pudding topped with that golden meringue that makes any meal feel like a celebration.

❓ Frequently Asked Questions About Banana Pudding with Meringue

Q: What type of bananas are best for this recipe?

For this recipe, you’ll want to use ripe but firm bananas. The riper they are, the sweeter they’ll be, but be careful not to use them too far gone or they’ll be mushy.

Q: Can I make this recipe in advance?

You can make the pudding part of this recipe ahead of time by chilling it in the fridge for up to 24 hours before assembling and topping with meringue.

Q: How do I know when my meringue is done?

A meringue is done when it’s golden brown and crispy on top and still slightly soft on the inside.

Q: Can I substitute other types of milk in this recipe?

You can experiment with different types of milk like almond or soy milk if you prefer dairy-free options.

Q: How do I store leftover banana pudding?

Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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