Old School Homemade Banana Pudding w/ Meringue

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a saucepan, add 2 cups of milk, 2.5 tablespoons of all-purpose flour, 1 cup of granulated sugar, and a dash of kosher salt.

Whisk the ingredients together until well combined without turning on the heat.

Add 4 egg yolks and whisk again until well combined.

Turn on the heat to medium and cook the pudding, whisking continuously for 7-8 minutes until it thickens.

Check the thickness by doing the spoon test; it should stick to the back of a spoon.

Once thickened, turn off the heat and add 1.5 tablespoons of butter and 1.5 tablespoons of pure vanilla extract, whisking until combined.

In an 8x8 oven-safe baking dish, add a layer of pudding at the bottom.

Add a layer of vanilla wafers, doubling up on the layer if desired.

Add a layer of bananas, using 1.5 bananas per layer.

Pour half of the pudding over the layers of cookies and bananas without waiting for it to cool.

Repeat the layering process with the remaining ingredients.

Set the layered pudding aside and prepare the meringue.

Ensure all equipment is clean and dry, then add 4 egg whites to a large mixing bowl.

Using a hand mixer or stand mixer, begin to mix the egg whites until they start to stiffen.

Add 1/4 teaspoon of cream of tartar to help stiffen the egg whites.

Gradually add 1/3 cup of powdered sugar while mixing until stiff peaks form.

Spread the meringue over the top of the pudding.

Place the dish under the broiler for 1-2 minutes, watching carefully to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens