Ingredients
Equipment
Method
Make the Pudding
- In a saucepan, combine sugar, flour, and salt, then gradually whisk in the milk until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil, then boil for one minute.
- Temper the egg yolks by slowly whisking a small amount of the hot pudding into them, then gradually add the tempered yolks back into the saucepan, whisking well.
- Continue to cook and stir for another minute, then remove from heat and stir in the vanilla extract and butter until melted and combined.
Assemble the Pudding
- In a 9x13 inch baking dish, layer half of the vanilla wafers, followed by half of the sliced bananas, and then half of the prepared pudding.
- Repeat the layers with the remaining wafers, bananas, and pudding.
Make the Meringue (Optional)
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form, then gradually add the sugar and continue to beat until stiff, glossy peaks form.
- Spread the meringue evenly over the top layer of pudding.
- Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
Chill and Serve
- Allow the banana pudding to cool completely, then refrigerate for at least 4 hours before serving.
Notes
For best results, use ripe but firm bananas to prevent them from becoming too mushy. You can adjust the amount of sugar in the pudding to your preference. If you don't want to make meringue, you can top it with whipped cream or simply serve it as is.