This recipe is a special request from one of my dear friends. What makes this a Southern banana pudding? Well, while many regions of the country have a recipe for banana pudding, a true Southern banana pudding will have a meringue as the topping instead of sweetened whipped cream. Why? Because it would be a sin to waste good egg whites!
Since you will need to brown the meringue, be sure to use a heat proof bowl or baking dish like these. If you don’t have one, but you have a handy-dandy little kitchen blow torch, you can use that instead. Be sure to store this covered in the fridge. The bananas will eventually turn the pudding brown (if it stays around long enough), but it’s still very tasty, so don’t go thinking it’s gone bad and throw it out.
Southern Banana Pudding
• 1 C Sugar
• 2 C milk (lowfat or whole)
• 4 eggs, separated
• 1/2 C all-purpose flour
• 1/4 t salt
• 1 t pure vanilla extract
• 1 T butter
• 1 box Vanilla wafers
• 4 large ripe bananas (not green, not brown), sliced on the diagonal
• 4 T sugar
• 1/2 t cream of tartar
Beat egg yolks. Add sugar, flour and salt, mixing well to combine and remove any lumps. Slowly whisk in the milk. Cook, stirring constantly, over medium heat until the mixture begins a gentle boil. Add the butter and vanilla. Reduce heat and simmer until it reaches a thick pudding consistency. Remove from the heat. Layer vanilla wafers on the bottom of the baking dish. Cover with half of the banana slices, then half the pudding. Repeat layers. Set aside.
Preheat oven to 375°F (if baking the meringue). In a clean bowl, beat egg whites until soft peaks form. Add cream of tartar and continue to beat, adding sugar one tablespoon at a time, until stiff peaks form. Top the pudding layers with the meringue, making sure the meringue touches the sides of the dish (this will avoid a shrinking meringue). Place the dish in the oven and bake 10 minutes or until the meringue is golden. Remove from the oven, serve cold or warm. Store leftovers in refrigerator covered with plastic wrap.