Southern-Style Baked Banana Pudding

This baked banana pudding from Chef John makes a luscious marriage of ripe bananas and pudding-soaked vanilla wafers — baked with a meringue topping.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 408 Calories

Ingredients

• 2 tablespoons white sugar
• 4 large eggs
• 2 cups milk
• 1 tablespoon all-purpose flour
• 1 tablespoon cold butter
• 3 very ripe bananas, or more to taste, sliced
• 1 (12 ounce) package miniature vanilla wafers
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.125 teaspoon cream of tartar
• 1.5 teaspoons freshly squeezed lemon juice
• 1 tablespoon banana liqueur

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.

Step 3

Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.

Step 4

Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Step 5

Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.

Step 6

Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.

Step 7

Begin to assemble the pudding: Toss banana slices with lemon juice.

Step 8

Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.

Step 9

Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.