Old-School Southern Banana Pudding Just Like Grandma Made

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

In a heavy saucepan, add 1/2 cup of sugar, 1/2 teaspoon of salt, and 3 tablespoons of flour and whisk together.

Separate 3 egg whites and set aside for meringue; add 1 whole egg and 3 egg yolks to the mixture in the saucepan.

Stir in 2 cups of whole milk, ensuring all flour is incorporated.

Cook on medium heat, stirring constantly, until the mixture thickens, about 5 minutes.

Once thickened, remove from heat and stir in 1/2 teaspoon of vanilla.

Preheat the oven to 425°F.

In a 1 and 1/2 quart casserole dish, layer a thin layer of custard on the bottom, followed by a layer of vanilla wafers.

Slice 3 to 4 bananas and layer them on top of the wafers.

Add about 1/3 of the remaining custard over the bananas, followed by more wafers and another layer of sliced bananas, finishing with the remaining custard.

In a bowl, beat the reserved 3 egg whites with a pinch of salt until soft peaks form, then gradually add 1/4 cup of sugar and continue beating until stiff peaks form.

Spread the meringue over the top of the banana pudding using an offset spatula, creating peaks and designs.

Bake in the preheated oven for about 5 minutes until the meringue is lightly browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens