Classic Southern Banana Pudding with Homemade Custard

Creamy Southern banana pudding with layers of homemade custard, bananas, and vanilla wafers, topped with a fluffy, golden meringue.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Preheat the oven to 350 degrees.
Mix 1/2 cup sugar, flour and salt in top pan of a double boiler. Into the sugar and flour, blend 3 egg yolks and the milk.
1/2 cup sugar, 1/3 cup all-purpose flour, dash salt, 3 egg yolks, 2 cups milk
Cook while stirring constantly over gently boiling water for about 6-8 minutes or until thickened.
Remove the pan from the heat and stir in the vanilla.
½ teaspoon vanilla extract
Spread a small amount of the custard on the bottom of a 1 1/2-quart casserole or other oven-safe dish. Make a layer of wafers and top the wafers with a layer of sliced bananas. Pour about 1/3 of the custard over the bananas.
45 vanilla wafers, 5 ripe bananas
Make two more layers of wafers, bananas and custard for a total of 3 layers, ending with custard.
Beat the egg whites until soft peaks form.
3 egg whites
Slowly add the remaining 1/4 cup sugar and beat until the meringue is stiff but not dry.
1/4 cup sugar
Spoon the meringue on top of the pudding, spreading evenly to cover the entire surface and sealing to the edges of the casserole dish.
Bake in the top half of the oven for 15 to 20 minutes or until the meringue is golden.
Cool slightly or refrigerate until serving.
Garnish servings with additional wafers and banana slices if desired.

Cover the leftovers and store them in the fridge for 2-3 days. Not suitable for freezing.