Banana Pudding is just one of those recipes that are simply delicious any time of year for any occasion! Did I mention it’s fairly simple to make and always comes out spot on, and almost everyone loves it … so your dish is bound to be the go to desert at any family gathering or just any old day at home. It can also be served warm or cold!
My banana pudding recipe is from scratch so we start it off with a homemade custard! Don’t worry it’s not hard to make. A great homemade custard from scratch tastes way better than some boxed product for sure!
This recipe reminds me of when I was young and used to make it for my family when it was my turn to cook for supper at night. I come from a big family of 7 children and of course our parents, so we would take turns cooking. During the week 3 to 4 of us older children would rotate turns cooking for the family and I’d always try to think of some impressive desert for my nights! This was one that I made regularly because everyone loved it. I started cooking when I was about 11 years old when my youngest sister was just under 1 year old and as time went on I always tried to plan a 3 to 4 course meal and a desert each time it was my turn in the kitchen. Growing up in the south for me meant lots of good southern cooking and of course being from Louisiana we like to throw down when we cook from a young age!
Southern Style Banana Pudding with Delta Dawn
9 egg yolks (reserve egg whites in a large bowl for your meringue)
2 cups sugar
½ teaspoon salt
1 cup flour
6 cups of whole milk
2 teaspoons vanilla extract
1-14 OZ can sweetened condensed milk
1 to 2 boxes of mini vanilla wafers depending on how much layers you want in your dish
(I prefer the mini wafers because they are perfect bite sized … but regular is fine)
3-5 bananas sliced very thinly (I prefer thinly sliced so that the rich custard stands out)
9 egg whites
1/3 cup sugar
½ teaspoon cream of tarter
½ teaspoon vanilla extract
Directions for Custard:
Combine egg yolks, flour, 2 cups sugar and salt in a 4 quart heavy Dutch oven or heavy bottomed saucepan of the same size. Whisk in you’re whole milk. Cook over a low to medium heat, stirring constantly with a whisk or wooden spoon, until ingredients are thickened and smooth. Remove from heat and stir in vanilla and the condensed milk.
Directions For the Meringue:
Whip egg whites with an electric mixer set at high speed.
Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time.
Continue whipping until sugar is well-dissolved.
Add vanilla once stiff peaks have formed and whip until well-combined.
Spread meringue over banana pudding, making sure to spread to the edges of the dish.
Directions for Layering:
Now to layer your banana pudding, begin by placing mini vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or a 9×12 casserole dish. Slice bananas very thinly and place on top of wafers, now add your layer of custard. Now repeat until the custard is all gone, I think two layers which thick custard levels is fine, but if you prefer to have more vanilla wafers and bananas go for 3 layers.
Bake under the broiler set on Hi, placing your dish on the bottom rack of the oven for about 5 minutes or until you’ve reached desired browning of peaks on the meringue. I prefer it this way if I’m serving right out of the oven to a hardened over cooked midrange than isn’t soft and scrumptious as you spoon into it. But if you or serving later and or refrigerating cook it longer, go for an oven preheated to 350 degrees for about 25 minutes.
Serve warm or cold. If you prefer not top with meringue you could serve with cool whip. I enjoy it both ways. Also you could do individual servings layering them in serving sized bowls! The choices are unlimited and you can serve this dish however you like! Enjoy! ❤