Baked Banana Pudding

A bowl of ice cream with whipped cream on top.

Candy

This creamy sweet dessert is a Southern staple. Light and airy meringue atop lush creamy pudding, bananas, and vanilla cookies is sure to be a crowd pleaser.

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Prep Time 30

Cook Time 30

Cooling time 30

Servings: 10

Course: Dessert

Cuisine: American, Southern

Calories: 331

Ingredients Equipment Method Notes

Ingredients

1 cup sugar divided
¼ cup AP Flour
1 dash salt
1 can sweetened condensed milk
2 ½ cups whole milk
4 large eggs separated
3 tsp vanilla extract divided
1 box vanilla wafers
4-5 large bananas not too ripe, sliced

Equipment

Stand mixer or large bowl with electric hand mixer
Heavy saucepan

Method

Preheat your oven to 325℉

Make the pudding:

In a medium bowl, whisk together the egg yolks, and both milks
In a heavy saucepan, combine ⅔ cup of the sugar, the flour, and the salt
Pour in the egg mixture and heat over medium high-heat, stirring constantly, until just boiling and thickened (about 5 minutes)
Remove from heat and stir in 2 tsp of the vanilla
In a 13x9” baking dish, layer the bottom with the vanilla wafers, then top with a layer of bananas
Pour ⅓ of the pudding mixture on top and spread as evenly as possible
Repeat with 2 more layers of cookies, bananas, and pudding

Make the meringue:

In a stand mixer, or large bowl with an electric hand mixer, beat the egg whites and remaining vanilla on high until foamy
Gradually add the remaining sugar and beat on high until all the sugar is dissolved and stiff peaks are formed about 3 or 4 minutes (don’t overbeat of your egg whites will break down and become runny)
Gently spread the meringue over the top of the banana pudding making sure it goes all the way to the ends leaving no gaps
Bake for about 25-30 minutes or until golden brown

Notes

Let cool at least 30 minutes, can be served warm or cold
Store in the refrigerator for up to 3 days