📝 About This Recipe
This quintessential Southern comfort food elevates the humble banana to royalty through a rich, velvety custard made from scratch. Unlike modern versions using instant mixes, this recipe relies on tempered egg yolks and whole milk to create a silky texture that perfectly balances the crunch of vanilla wafers. It is a nostalgic masterpiece of layered sweetness, ripened fruit, and airy meringue that feels like a warm hug in a bowl.
🥗 Ingredients
The Custard Base
- 3/4 cup Granulated sugar
- 1/3 cup All-purpose flour (sifted)
- 1/4 teaspoon Salt (fine sea salt)
- 3 cups Whole milk (room temperature)
- 4 large Egg yolks (beaten, room temperature)
- 2 tablespoons Unsalted butter (cubed)
- 2 teaspoons Pure vanilla extract (high quality)
The Layers
- 12 ounces Vanilla wafer cookies (one standard box)
- 5-6 pieces Ripe bananas (firm but speckled with brown spots)
- 1 teaspoon Lemon juice (to prevent banana browning)
The Meringue Topping
- 4 large Egg whites (room temperature)
- 1/4 cup Granulated sugar
- 1/4 teaspoon Cream of tartar (for stability)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) if you plan to brown the meringue, and set aside a 2.5-quart glass baking dish or trifle bowl.
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2
In a heavy-bottomed saucepan, whisk together the 3/4 cup sugar, flour, and salt until well combined and lump-free.
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3
Gradually whisk in the whole milk over medium heat, stirring constantly to ensure no flour clumps form at the bottom of the pan.
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4
Cook the milk mixture for 8-10 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
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5
Temper the eggs: Take a small ladle of the hot milk mixture and slowly whisk it into the beaten egg yolks in a separate bowl. This prevents the eggs from scrambling.
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6
Slowly pour the tempered egg mixture back into the saucepan with the remaining milk. Cook for another 2-3 minutes while whisking vigorously until the custard is thick and glossy.
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7
Remove the pan from the heat. Stir in the butter and vanilla extract until the butter is completely melted and the custard is fragrant.
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8
Slice your bananas into 1/4 inch rounds and toss them gently with a teaspoon of lemon juice to maintain their bright color.
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9
Begin the assembly: Spread a thin layer of warm custard at the bottom of your dish. Top with a single layer of vanilla wafers, then a layer of sliced bananas.
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10
Repeat the layering process—custard, wafers, bananas—finishing with a final layer of custard on top. Ensure the wafers at the edges are visible for a beautiful presentation.
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11
For the meringue, beat the egg whites and cream of tartar in a clean glass bowl until soft peaks form. Gradually add the 1/4 cup sugar, beating until stiff, glossy peaks form.
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12
Spread the meringue over the hot pudding, sealing the edges against the side of the dish to prevent shrinking.
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13
Bake for 10-15 minutes until the peaks of the meringue are a delicate golden brown.
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14
Remove from the oven and let it cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours to allow the wafers to soften and the flavors to meld.
💡 Chef's Tips
Use room temperature eggs to ensure the meringue reaches maximum volume. Do not use overripe, mushy bananas; look for yellow peels with small sugar spots for the best texture. Always temper your egg yolks slowly to avoid 'scrambled egg' bits in your smooth custard. If you prefer a cold whipped cream topping instead of meringue, let the pudding cool completely with plastic wrap pressed against the surface to prevent a skin from forming. For the best texture, let the pudding sit overnight; this allows the wafers to transform into a cake-like consistency.
🍽️ Serving Suggestions
Serve chilled in individual glass ramekins to show off the beautiful layers. Pair with a cup of strong chicory coffee or a cold glass of whole milk. Garnish with a few extra crushed vanilla wafers and a sprig of fresh mint just before serving. Top with a light dusting of freshly grated nutmeg for an aromatic, earthy finish. Serve alongside a bowl of fresh berries to cut through the creamy sweetness.