A classic no-bake Southern banana pudding with layers of creamy vanilla custard, Nilla wafers, and fresh bananas, topped with a sweet meringue.
Author:zoe-thompson
Prep Time:30 min
Cook Time:20 min
Total Time:4 hr 50 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:Southern
Diet:Vegetarian
Ingredients
Scale
1 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
12 ounces Nilla wafers
3–4 ripe bananas, sliced
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions
In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Cook for 1 minute more.
Temper the egg yolks: Whisk about 1/2 cup of the hot milk mixture into the beaten egg yolks. Then, whisk the tempered yolks back into the saucepan.
Cook, stirring constantly, for 2 more minutes. Do not boil. Remove from heat. Stir in butter and vanilla extract.
Pour half of the pudding into a 9×13 inch baking dish. Layer half of the Nilla wafers over the pudding, followed by half of the banana slices. Repeat layers. Top with remaining pudding.
Preheat your oven to 350°F (175°C).
In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form.
Spread meringue over the pudding, sealing the edges.
Bake for 12-15 minutes, or until the meringue is golden brown.
Chill for at least 4 hours before serving.
Notes
To prevent bananas from browning, slice them just before assembling the pudding.
For a shortcut, you can use instant vanilla pudding mix, but a homemade custard offers the most authentic flavor.
Ensure your bowl and beaters are completely clean and dry when making the meringue for best results.
Consider using a meal planning service to help organize your dessert preparation.