Southern Banana Pudding


  • 1/2 c white sugar
  • 1/3 c all-purpose flour
  • pinch of salt
  • 3 eggs, separated
  • 2 c whole milk
  • 1/2 tsp vanilla extract
  • 1 box vanilla wafers
  • 5 ripe bananas, sliced
  • 1/4 c white sugar, for meringue
  • pinch cream of tartar


1. In a double boiler, whisk together 1/2 C. sugar, flour, and salt. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes). Whisk in the 3 egg yolks and cook for an additional 3 minutes. Remove from heat, stir in the vanilla.
2. In a 1 1/2 quart casserole, place a layer of the wafers on the bottom, top with a layer of bananas and 1/3 of the custard. Continue repeating for 3 layers, ending with custard.
3. In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 C. sugar and cream of tartar. Spoon meringue over the top and place in a 425-degree oven for 5 minutes or until topping is lightly browned. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).

This entry was posted in Dessert.