Banana Pudding with Toasted Meringue

By Trace Barnett

Banana pudding is more than a dessert in the South — it’s a memory. It shows up in church fellowship halls, on folding tables at family reunions, and at Sunday lunches where the recipe is rarely written down but always remembered. This version leans into the old-fashioned custard base and finishes with a cloud of toasted meringue, just the way many of us first fell in love with it.

A Note on Meringue

In Southern kitchens, banana pudding often sparks a friendly debate: meringue or no meringue. This version proudly says yes. A proper meringue should be fluffy, lightly sweet, and sealed to the edges to prevent weeping. Baking it just until golden gives you that classic toasted finish — crisp on top, soft underneath — and a nostalgic look that feels straight out of a spiral bound church cookbook or a kitchen down a dirt road.

Recipe

Banana Pudding with Toasted Meringue

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 – 10

INGREDIENTS

Custard

2 cups heavy cream
6 large eggs, separated
1 ⅓ cups granulated sugar, divided
¼ cup all-purpose flour
Pinch of salt
1 ½ teaspoons pure vanilla extract

Assembly

40–48 vanilla wafers
6–8 ripe bananas, sliced about ¼-inch thick

INSTRUCTIONS

1 . Preheat the oven to 350°F.

2. Warm the cream: In a medium saucepan, heat the heavy cream over medium heat until just warm. Do not let it boil or scald. Remove from heat and set aside.

3. Make the custard base: In a large saucepan, whisk together the egg yolks and ¾ cup of the sugar until pale and slightly thickened. Add the flour and salt, whisking until smooth and free of lumps.

4. Temper the eggs: Slowly whisk the warm cream into the egg yolk mixture, stirring constantly to prevent curdling.

5. Cook the custard: Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture comes to a gentle boil and thickens to a pudding-like consistency, about 3–4 minutes. Remove from heat and stir in the vanilla extract. Set aside.

6. Assemble the pudding: Arrange half of the vanilla wafers in the bottom of a 9×13-inch baking dish. Spread half of the warm custard evenly over the wafers. Layer with sliced bananas, then add the remaining wafers. Finish by spreading the remaining custard evenly over the top.

7. Make the meringue: Using a stand mixer or hand mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating until stiff, glossy peaks form.

8. Top and bake: Spoon the meringue over the pudding, spreading it all the way to the edges of the dish to seal the custard. Bake for 14–20 minutes, or until the meringue is lightly browned and beautifully set.

9. Cool slightly and serve: Serve warm for a soft, comforting spoonful or chilled for a more set slice.