📝 About This Recipe
This quintessential Southern comfort dessert transcends the ordinary with a velvety, scratch-made vanilla bean custard and layers of buttery wafers. Unlike the instant versions, our recipe balances the natural sweetness of perfectly speckled bananas with a cloud-like toasted meringue topping. It is a nostalgic masterpiece that delivers a sophisticated depth of flavor while maintaining the soul-warming heart of a traditional Sunday supper treat.
🥗 Ingredients
The Custard Base
- 1 cup Granulated Sugar
- 1/3 cup All-purpose Flour (sifted to prevent lumps)
- 3 cups Whole Milk (room temperature for even cooking)
- 4 large Egg Yolks (beaten; reserve whites for the meringue)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 2 teaspoons Vanilla Bean Paste (or 1 whole vanilla bean, scraped)
- 1/4 teaspoon Kosher Salt
The Layers
- 5-6 large Ripe Bananas (firm but speckled with brown spots)
- 12 ounces Vanilla Wafer Cookies (one standard box)
- 1 teaspoon Lemon Juice (to toss with bananas to prevent browning)
The Meringue Topping
- 4 large Egg Whites (at room temperature)
- 1/4 teaspoon Cream of Tartar (for stabilization)
- 1/4 cup Granulated Sugar
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). In a heavy-bottomed saucepan, whisk together the sugar, flour, and salt until well combined.
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2
Gradually whisk in the milk over medium heat. Continue whisking constantly for about 8-10 minutes until the mixture begins to thicken and coats the back of a spoon.
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3
Temper the egg yolks by slowly adding about half a cup of the hot milk mixture into the beaten yolks, whisking vigorously. This prevents the eggs from scrambling.
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4
Pour the tempered egg mixture back into the saucepan. Cook for an additional 2-3 minutes while whisking until the custard is thick and glossy.
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5
Remove from heat and immediately stir in the cold butter and vanilla bean paste until the butter is fully melted and the custard is smooth.
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6
Slice the bananas into 1/4 inch rounds and toss them gently in a tiny bit of lemon juice to maintain their bright color.
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7
In a 2-quart glass baking dish or individual ramekins, create the first layer by lining the bottom with a single layer of vanilla wafers.
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8
Top the wafers with a layer of sliced bananas, followed by a generous pour of the warm custard, spreading it to the edges.
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9
Repeat the layers (wafers, bananas, custard) until all ingredients are used, ending with a final layer of custard on top.
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10
For the meringue, beat the reserved egg whites and cream of tartar in a clean glass bowl until soft peaks form.
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11
Gradually add the 1/4 cup of sugar while continuing to beat at high speed until stiff, glossy peaks form.
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12
Spread the meringue over the warm custard, ensuring you seal the edges by touching the meringue to the sides of the dish.
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13
Bake for 12-15 minutes, or until the meringue peaks are a beautiful golden brown.
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14
Remove from the oven and allow to cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours to let the flavors marry and the cookies soften.
💡 Chef's Tips
Use bananas that are yellow with small brown freckles; green bananas are too starchy and fully black ones are too mushy. Always temper your eggs to ensure a silky smooth custard without any cooked egg bits. For the best cookie texture, let the pudding sit in the fridge for at least 4-6 hours so the wafers can absorb moisture and become cake-like. Make sure your mixing bowl for the egg whites is completely grease-free, or the meringue will not rise properly. If you prefer a cold whipped cream topping, skip the meringue steps and top with stabilized whipped cream just before serving.
🍽️ Serving Suggestions
Serve chilled in a clear glass bowl or trifle dish to showcase the beautiful layers. Pair with a strong cup of black coffee or a glass of cold, creamy milk to balance the sweetness. A light dusting of crushed wafer crumbs on top adds a lovely textural contrast. For a modern twist, drizzle a small amount of salted caramel over individual servings. Serve alongside fresh berries like raspberries or strawberries for a bright, acidic pop.